1 Preheat oven to 350. Brush inside wells of mini bundt pans with softened butter, lightly dust with flour. Set aside.

2. In the bowl of stand mixer fitted with paddle attachment add lemon cake mix, dry pudding mix, eggs, water, zest, vegetable oil and extract. Beat on medium speed to combine.

3.Pour batter into prepared pan filling 1/2 full.

4.Bake at 350 for 25 to 30 minutes. While cakes are baking make lemon syrup.

5.Make Lemon Syrup: In small saucepan, heat lemon juice and granulated sugar over low heat. Stir until sugar dissolves. Remove from heat. Add extract if needed for additional lemon flavor.

6.Make Cream Cheese Frosting: In medium bowl, combine cream cheese and one cup confectioner’s sugar. Beat at medium speed with mixer until smooth. Add remaining confectioners sugar and extract, beating well. Add cream, and beat to desired consistency. Frosting should be thick but spreadable for these cute little cakes. Cover frosting with wet paper towel to keep moist Set aside.

7.Remove cakes from oven, prick with a fork all over top and sides of cakes. Brush with lemon syrup. Allow cakes to cool before frosting.

Frosting Cakes: Stir reserved frosting to smooth and check spreadable consistency. Spoon or pipe frosting over tops of cakes.

8.Garnish cakes right before serving with fresh cranberries and mint leaves.