Lemon Blossoms

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.

lemon blossoms topped with glaze and stacked on a white plate.

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.

yellow batter in muffin tins

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.
lemon blossoms glazed and stacked on a white plate

For more Cake Mix Recipes, try:

Lemon Blossoms Recipe

5 from 8 votes
Bright and tasty Lemon Blossoms are a delicious bite-size lemon treat topped with homemade lemon glaze. They are utterly addicting!
Course Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 60
Calories 89 kcal
Author Lil’ Luna

Ingredients

  • 1 box yellow cake mix
  • 3.4 oz lemon pudding mix
  • 4 eggs
  • ¾ 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.

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Recipe from Food Network. 

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. Not sure what I did wrong because they turned out more like dry corn bread. I followed recipe exactly. Maybe water should be added? I filled them 1/2 full but 12 minutes bake time seemed like a minute or two too much. Good flavor but don’t think I will make again.

    1. Sorry they didn’t turn out for you. I’m not sure what could have been the problem, since I haven’t had that issue. Thank you for giving them a try though!

  2. Is this instant lemon pudding or the cooked kind? Would like to know before I go to the work of making them. Thanks

  3. These look delicious. Do you think this would work with a lemon cake mix and lemon pudding? Or too lemon-y? Just curious if you have ever tried it.
    Thanks!

    1. I haven’t, but it sounds yum! If you try it, let me know what you think 🙂 Thanks so much and hope you like!

  4. Hi! How long did it take for the glaze to harden? I am making them for an End of Year Celebration for my kindergarten class and their parents tomorrow morning, but it seems like the glaze is taking forever! I even tried putting them in the fridge to help speed up the process, but no luck.

    1. How did they turn out? I’m sorry I didn’t get back to you sooner. It doesn’t take too long for it to harden. I usually make the morning of for later that day or the night before, if I need them for the morning & that should have been plenty of time. I hope they worked out!

    1. I haven’t tried, but if I were to, I’d add the icing after. Let me know how they taste, after freezing 🙂 Thank you!

  5. HI, do you have to use pudding? I have all the ingredients except for that. Also, if I make it without the pudding would I still use 4 eggs?

  6. 5 stars
    My family used to just buy these pre-made from the store (they had a different kind of glaze/covering), but this recipe is so much better

  7. I can’t rate yet as I have not made My question is how long ahead can I make these? Can’t wait to try!

    1. I personally wouldn’t make them more than a day ahead, but they would be fine a couple days ahead.

  8. i CAN’T RATE YET AS i HAVE NOT MADE ii HAVE A QUESTION CAN i USE bAKING CUPS FOR THESE IN THE MINI PAN??

  9. 5 stars
    Super amazing and easy to make lemon blossoms recipe! Thank you so much for this tasty recipe! Will surely have this again, well done!

  10. 5 stars
    I’m Rating You!
    I love your family very much. Such great people and your all so talented .
    Now to decide which of your amazing recipes to bake!
    I want to see your house girl
    Btw the photos are Ahhmazing

    1. Awww! We’ll definitely pass this onto Kristyn! Her family is amazing — just like her. Hope you enjoy the recipes!