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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.

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:

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4.92 from 24 votes

Lemon Blossoms Recipe

By: Lil’ Luna
Bright and tasty Lemon Blossoms are a delicious bite-size lemon treat topped with homemade lemon glaze. They are utterly addicting!
Servings: 60
Prep: 8 minutes
Cook: 12 minutes
Total: 20 minutes

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
Save This Recipe!
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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

Calories: 89kcal, Carbohydrates: 14g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 75mg, Potassium: 9mg, Sugar: 9g, Vitamin A: 20IU, Vitamin C: 0.2mg, Calcium: 21mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

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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4.92 from 24 votes (12 ratings without comment)

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Recipe Rating




49 Comments

  1. Sharlene Piscitelli says:

    5 stars
    These look delightful!

  2. Marianne says:

    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. Lil'Luna Team says:

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

  3. Olivia says:

    5 stars
    A nice pop of lemon that’s not overwhelming but yummy!

  4. Allyssa says:

    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!

  5. Amy L Huntley says:

    5 stars
    I love that these are bite-sized and lemon. Two of my favorite things in one dessert!

  6. Kristi says:

    5 stars
    Really yummy! I love these even better fully coated in frosting and then chilled in the fridge.

  7. Joy says:

    5 stars
    I have never been the biggest lemon fan, but I LOVE these!! The glaze is creamy & incredible!

  8. Melissa says:

    5 stars
    Absolutely delicious 😋. My whole family loved.

    1. Kristyn Merkley says:

      Great!! Makes me happy to hear! Thank you!

  9. Joanne Brown says:

    Can these be frozen?

    1. Kristyn Merkley says:

      I personally have not tried freezing these, but I think they would be ok 🙂

  10. Liz Manning says:

    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??

    1. Kristyn Merkley says:

      You sure could 🙂 Enjoy!!