Lemon Blossoms
Lemon Blossoms – Mini sweet, lemony muffin treats dunked in a lemon powdered sugar glaze…perfect for a party, shower, or just because.
These Lemon Blossoms are one of my favorite treats ever! They are the perfect little lemony bite!! It is really hard not to eat several of these little mini treats! You kind of find yourself thinking that because they are so small, one more can’t hurt…and then you realize you’ve eaten like six of them.
These lemon blossoms come from one of my favorite cookbooks, Paula Deen and Friends. They are perfect to serve at showers because they are just so dainty. I’ve updated the recipe a bit since cake mixes now come smaller, and I’ve included some tips below that work well for me!!
What do you need to make these Lemon Blossoms?
- yellow cake mix
- instant lemon pudding mix
- eggs
- vegetable oil
- powdered sugar
- lemons
Tips and Tricks I Like to Use for this Recipe:
- You want to make these with plenty of time before you need them. They take time to set up and cool. I like to make them the day or night before I need them.
- Don’t forget to spray the muffin tin so the lemon blossoms come out of pan easily.
- Do not overfill mini muffin tins. A little goes a long way. This batter will rise. I like to use a kitchen teaspoon and fill it about half way and then use another spoon to help get it into the muffin cup.
- Batter will be very thick. This is normal. It’s more like a cookie dough consistency than cake batter.
- I like to remove them from the oven and let cool a few minutes and then I start removing them from the pan. Most will come out easily if you sprayed well. Sometimes I run a knife around the edges to loosen them a little if needed.
- I like to have the glaze ready when the muffins come out of the oven.
- I have TWO muffin pans, just to make things go faster. This is not a requirement. You can always take the first batch out of the pan and glaze those while you bake the second batch.
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Lemon Blossoms
Ingredients
- 1 15.25 oz box yellow cake mix
- 1 3.4 oz instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- Glaze:
- 4 cups powdered sugar
- 1/3 cup fresh lemon juice
- zest of 1 lemon
- 3 tbsp vegetable oil
- 3 tbsp water
Instructions
- Preheat oven to 350 degrees. (325 for dark, non-stick pan)
- Spray mini muffin tins. This is really important!!! You may want two muffin tins. If you don't have two, make the first batch, and while you glaze these you can bake the 2nd batch.
- With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes. Mixture will be thick.
- Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill. A little goes a long way in these cups!! I usually use a kitchen teaspoon and use another one to scrape the batter off the spoon into the muffin tin.
- Bake for 10 -12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel. I like to make the glaze while they are baking so it is ready to use once they are baked. These do not need to cool but for a few minutes.
- For the glaze, put powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a whisk until smooth.
- While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
- Using a spoon, drizzle more glaze over blossoms, if desired.
- Let set for 1-2 hours. Store in airtight container.
- This recipe works great if you want to make them a day ahead too!
- Makes 4 dozen
Notes
This recipe still works well with the reduced cake mix sizes.
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Do you need a mini muffin pan? We use ours all the time. I want this 24 cup one for sure!
If you love lemon desserts, try this one:
Triple Lemon Pound Cake – It has a baked lemon curd layer!
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Do you think they could be made using lemon cake mix with pudding included and omit the lemon pudding?
Hi Charlotte! I think doing that would reduce the amount of dry ingredients and then affect the ratios of dry to wet. I’m not sure that would work.
Hi Jaren I was wondering if you have used the Lemon Cake Mix and the lemon pudding or if it would be too much lemon?
I say go for it! I can never get enough lemon!
I made these also, and the batter was so thick my mixer could hardley mix. I went back and made sure I had added the correct ingredients.
Also my glaze was thick. I added more lemon juice.
They turned out okay, but they did not look like your picture. I was disappointed.
Hi Amanda! Yes, this mixture is more like a cookie batter than a cake batter. I wouldn’t say that my hand mixer had trouble mixing it though. The first time I made these, I promise they weren’t all that pretty either. You have to be really careful about how much batter you put in each cup because it really does rise. This also makes them way easier to remove from the pan. The glaze is pretty thick too…I would say slightly thinner than the consistency of glue and it really coats them. But if you had trouble with getting an easy coat of glaze on them, adding lemon juice was the right thing to do 🙂
These are wonderful!! I have been making these for years!!
Could you use lemon cake mix with pudding in mix and also add box of pudding Mix?
Hi Petunia! I’ve not made these with lemon cake mix since they have a pretty big dose of lemon already with the lemon glaze. If you make it, be sure to let me know how you liked them!
I have mini muffin pans non stick. They are wilton brand. 11 minutes we’re still to dark. Yours looks so beautiful and pale. Maybe do 325 degrees?
Hi Jolene! Yes, sometimes those non-stick, dark pans need 325 degrees. I’ll make a note on the recipe.
Yes you can freeze them I make them for my sister-in-law every year I make 10 dozen and they freeze really good she says they come out they’re not sticky but the trick is you have to unthaw them in the fridge hope that helps
I have made these blossoms numerous times. They always, always stick. So very disappointed. The ones that come out in one piece are delicious. HELP!
Hi! I use a Wilton dark, non-stick mini muffin tin for these and they usually come out pretty easy. I also give the pan a very generous spray. I did have a problem not too long ago when I tried a new muffin tin that wasn’t non-stick. Also, if too much batter is put in muffin cup, it will rise too much. These are harder to get out of the pan as well.
I also had this problem but figured it out. I didn’t respray the pans in between batches. Lesson learned.
Has anyone made these out of chocolate cake mix, if so would you post recipe? Thx
Hi Mary! I have a another recipe here: https://www.diaryofarecipecollector.com/double-chocolate-cups.html
Hi! 4 dozen is quite a bit of delicious goodness for the small event I plan on making these for. Would you recommend halving the ingredients to get a smaller amount or should I let it be? They will most likely be devoured quickly either way!
Hi Laila! I would make the whole batch!
Hi there I use a combination of one cup flour 1 cup shortening and one cup vegetable oil mix until well combined should look like loose whip cream taking the pastry brush paint the inside of the muffin tins and your muffins will come out no problem I’m a baker I’ve been using this technique for years I got it off the internet hope it helps
These sound wonderful. My daughter and I are wanted to add a new cookie recipe to our Christmas cookie list and we are thinking about this one. I’ve read the comments and didn’t find the answer to my question. How long will these cookies stay good after baking them? And what is the best way to store them?
Hi Cathy! These are more of a little lemon cake than a cookie, and we LOVE them! They stay fresh for about 3 to 4 days and I store them in a plastic container with a lid or a storage bag or on a sheet pan covered in foil.
Any ideas on how to make these into a cake??? My daughter wants it for her birthday.
Hi LeAnne! I have not tried to make this particular recipe into a cake. I do have a new lemon cake recipe I just posted this week if you are interested in that. It can be found here: https://www.diaryofarecipecollector.com/triple-lemon-poke-cake.html
Love this “Lemon Blossoms”, seems so delicious, will love to try this onw, thanks for sharing instructions and ingredients.
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Love this “Lemon Blossoms”, Thank you for sharing with us.