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Bright and tasty Lemon Blossoms are a delicious bite-size lemon treat topped with homemade lemon glaze. They are utterly addicting!
These bites are filled with summery flavor! They would pair perfectly with other summer desserts such as Fresh Strawberry Cupcakes, Mini Fruit Tarts, or Mini Fruit Pizzas.
Bright + Bite Sized
Who here loves lemon?! I have been a long time fan, but my family especially loves to have lemon goodness in the spring and summer when fresh fruits are all we can think about!
Today’s treat is a zesty lemon blossom that is perfectly bite-sized and so delicious. Bonus, because they’re beyond simple too! Covered in a delicious glaze, these little guys are great for parties, showers, after school treats and more!
Not only are these crazy delicious, they only take about 20 minutes to make! They are a tasty quick and easy treat that are sure to brighten your day.
Just mix and bake!
PREP. Preheat oven to 350.
BATTER. In a medium bowl combine cake mix, pudding mix, eggs and oil and beat until smooth.
BAKE. Spray mini muffin pan and fill each tin half way (NOTE: Batter should be pretty thick). Bake for 12 minutes.
GLAZE. To make glaze beat together powdered sugar, lemon juice and milk. Add more milk if you’d like a thinner consistency. While muffins are still warm, dip cupcake tops into the glaze and set on wax paper. Let set completely before storing.
Tips + Storing Info
Do not make the cake or pudding using the directions on the box. You are only using the dry mix and following the directions in the Lil’ Luna Recipe.
- Pudding: Be sure to buy INSTANT pudding mix. The pudding helps create a creamier dessert and adds a lot of lemony flavor.
- Cake: For an even more lemon flavor you can use a lemon cake mix. White cake mix is another good option.
Adding lemon zest to the frosting will boost the citrusy flavor.
I think that white chocolate and lemon pair well together, so adding a white chocolate drizzle or a few white chocolate chips to the tops would taste great.
STORE at room temperature in a tightly closed container so it doesn’t dry out too much. If they are in an air-tight container they should last about a week. If they seem to be drying out I would suggest storing them in the fridge so that the humidity can give the cake some moisture back. Tossing a piece of white bread into the storage container will also help keep the cakes moist.
FREEZE in a Freezer Ziploc for 1-2 months. I would flash freeze them first so that they don’t stick together.
- Flash freeze: place cooled blossoms on a baking pan. Stick the pan in the freezer and let freeze until the blossoms are solid. Then, transfer them all to a storage container.
For more Cake Mix Recipes, try:
- Cake Mix Cookie Bars
- Mississippi Mud Cake
- Chocolate Chip M&M Cake Cookies
- Gooey Butter Cookies
- Lemon Cake Mix Cookies
Lemon Blossoms Recipe
Ingredients
- 1 box yellow cake mix
- 3.4 oz lemon pudding mix
- 4 eggs
- 3/4 cup vegetable oil
Glaze
- 3 cups powdered sugar sifted
- 2 tbsp lemon juice or juice from 1 lemon
- 5-6 tbsp milk or more if you want a thinner consistency
Instructions
- Preheat oven to 350.
- In a medium bowl combine cake mix, pudding mix, eggs and oil and beat until smooth.
- Spray mini muffin pan and fill each tin half way (NOTE: Batter should be pretty thick). Bake for 12 minutes.
- To make glaze beat together powdered sugar, lemon juice and milk. Add more milk if you'd like a thinner consistency.
- While muffins are still warm, dip cupcake tops into the glaze and set on wax paper. Let set completely before storing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe from Food Network.
Can this be made in a baking pan?
I haven’t tried this recipe in a baking pan before. So if you do, you’ll have to let us know how it turns out.
This is an amazing recipe. Followed the recipe exact, I made these for a family gathering that was “bite size” theme. Every single one of them was gone! Amazing. I did use mini cupcake liners when baking them to keep the shape and just pulled them off before dipping them in icing. I am making them again for a baby shower but with Strawberry cake mix and cheesecake pudding mix. We shall see if that tastes just as good!
LIV, DID YOU USE INSTANT PUDDING OR THE COOK ING PUDDING.
You’ll use instant pudding.
This recipe is very crumbly and the cake is dry. She is missing 3/4 water from the original reciped. I should have just use Paula deen recipe. Its light and fluffy. Cake is too dry. I wish I read the previous reviewer and not following this recipe. I agree it fall apart easily. FAIL
Thanks for the feedback and for giving the recipe a try!
Tasha,
There is no water in Paula’s recipe either.
There is 3/4 cup of water in Paula Deen’s recipe. I just printed it off her website.
How many mini muffins/cupcakes does this make?
It makes about 60.
They didn’t want to come out of my muffin pans easily. They fell apart They had a great flavor though
Thanks for the feedback. Glad you enjoyed the flavor!