Lemon Blossoms – Bright, Sweet, and Bursting with Lemon Flavor
Lemon Blossoms – Bright, Sweet, and Bursting with Lemon Flavor
There’s something magical about lemon desserts. They’re bright, cheerful, and just the right balance of sweet and tangy. These Lemon Blossoms are the perfect example: soft, buttery mini cupcakes infused with lemon pudding and coated in a shiny lemon glaze. They bring back memories of summer picnics, afternoon tea parties, and baking afternoons in a sunlit kitchen. The aroma alone is enough to make your mouth water and lift your spirits.
Lemon Blossoms are deceptively simple. The combination of yellow cake mix and instant lemon pudding creates a tender, flavorful base, while the glaze adds that irresistible citrusy sweetness that sets them apart. These little cakes are perfect for family gatherings, bake sales, or even as a special treat for yourself. Their miniature size makes them ideal for sharing—or sneaking one or two when no one is watching!
What I love most about this recipe is its versatility and ease. Even if you’re not an experienced baker, these mini cupcakes come together quickly and yield impressive results. They’re soft, flavorful, and glazed with a sweet, lemony topping that hardens slightly, creating a light crackle when you bite into it. The glaze also makes them look beautifully professional, perfect for gifting or displaying at a dessert table.
Lemon Blossoms
Ingredients
Cake:
-
1 (18 1/2 oz) package yellow cake mix
-
1 (3 1/2 oz) package instant lemon pudding mix
-
4 large eggs
-
3/4 cup vegetable oil
Glaze:
-
4 cups confectioners’ sugar
-
1/3 cup fresh lemon juice
-
1 lemon, zested
-
3 tablespoons vegetable oil
-
3 tablespoons water
Instructions
-
Preheat the oven to 350 degrees.
-
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.
-
Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
-
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
-
With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
-
Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Tips and Variations
-
Lemon Boost: Add extra lemon zest to the batter for a stronger citrus flavor.
-
Mini vs. Standard Size: You can use standard muffin tins instead of mini ones, but increase baking time to 18-20 minutes and adjust the glaze accordingly.
-
Glaze Options: For a lighter glaze, reduce the sugar slightly or add a teaspoon of honey for a subtle floral note.
-
Decorative Touches: Sprinkle a tiny pinch of colored sanding sugar or candied lemon peel on top of the glaze before it sets for a festive look.
Serving Ideas
Lemon Blossoms are perfect for tea parties, baby showers, spring brunches, or even a sweet finish to a casual family meal. Serve them chilled or at room temperature. Their bright flavor pairs beautifully with a cup of tea, iced coffee, or a refreshing lemonade. You can arrange them on a tiered dessert stand for an elegant presentation, or place them in small paper liners for individual servings at parties.
Because of their miniature size, they’re also ideal for kids’ lunches or as a light sweet treat for an afternoon snack. The glaze adds just enough sweetness without being overwhelming, and the tender, moist interior makes them melt in your mouth.
Storage Tips
Store Lemon Blossoms in airtight containers at room temperature for up to 3 days. They can also be kept in the refrigerator for up to a week, though it’s best to let them come to room temperature before serving to fully enjoy their soft texture and glaze. Avoid freezing glazed cupcakes, as the glaze can crack or lose its sheen. If needed, you can freeze the unglazed mini cupcakes and add the glaze after thawing.
FAQ
Q: Can I make this recipe gluten-free?
A: Yes! Use a gluten-free yellow cake mix and make sure the pudding mix is gluten-free as well.
Q: Do I have to use mini muffin tins?
A: No. You can use standard muffin tins, but you’ll need to increase the baking time and adjust the glaze quantity.
Q: Can I store these for a party the next day?
A: Yes, store them in an airtight container at room temperature. The glaze may soften slightly overnight, but the flavor will still be excellent.
Q: Can I use powdered sugar substitutes for the glaze?
A: Confectioners’ sugar is best for the smooth, shiny glaze. Alternatives may change the texture, but a small amount of finely ground coconut sugar could work for a rustic variation.
