Preheat your oven to 325°F (165°C).

Line two muffin tins with 20 paper liners.

If you prefer to make a cake instead, generously grease and flour a 10-inch Bundt pan.

In a mixing bowl, combine the yellow cake mix and instant lemon pudding mix.

Stir in the tangerine juice, vegetable oil, and eggs until the mixture is well blended.

Fill each prepared muffin cup about two-thirds full with the batter.

Bake until a toothpick inserted into the centers of the cupcakes comes out clean, which usually takes about 15 to 17 minutes.

If making a cake, bake for approximately 35 minutes.

Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

In a separate bowl, stir together the tangerine juice, 1 tablespoon of lemon juice, and the powdered sugar until the glaze is well blended.

Drizzle this glaze over the cooled cupcakes and sprinkle them with lemon zest.

Enjoy your delightful Tangerine-Lemon Cupcakes with a zesty glaze!