1) Prepare cake mix according to directions. Add 2 Tbsp. lemon extract to the mix. Squeeze lemon and add the juice to the mix. Fill the 36 mini liners with even amounts of the batter, and bake according to package directions.
2) In a medium sized bowl, fold in 1 tub of Cool Whip Whipped Topping. Add in the remaining lemon extract to the whipped topping mixture; stir until well blended. Be sure to keep the thick consistency of the Cool Whip.
3) In a large plastic bag, put in the icing mix and push to one corner, simultaneously twisting the plastic bag. Remove the cupcakes from the oven and allow them to cool completely. After the cupcakes are fully cooled, snip off a corner of the frosting bag and swirl it over each cupcake. Top each cupcake with some of the grated lemon peel to garnish, and serve.