Lemon Blossoms

Lemon Blossoms

5 from 6 reviews

Fun and easy Lemon Blossoms are mini lemon cakes baked in a mini muffin tin and topped with a three-ingredient lemon glaze.


  • 1 box yellow cake mix
  • 1 (3.5 ounce) box instant lemon pudding mix
  • 4 large eggs room temperature
  • ¾ cup vegetable oil

Lemon Glaze

  • 3 cups powdered sugar
  • 46 tablespoons lemon juice
  • 1 lemon zested


  1. Preheat oven to 350 degrees. Spray a mini muffin pan with nonstick cooking spray or grease with shortening or butter.
  2. Add the yellow cake mix, instant lemon pudding, eggs, and vegetable oil in a large bowl. Using a handheld mixer or stand mixer, beat on medium speed for 2 minutes.
  3. Fill the mini muffin holes halfway full with the batter mixture. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean.
  4. Let the muffins cool in the pan for 5 minutes. Then carefully remove the muffins from the pan.
  5. In a medium bowl, stir the powdered sugar and 2-3 tablespoons of lemon juice. Add more lemon juice slowly until you have a smooth workable glaze. Stir in the lemon zest.
  6. Dip the warm blossoms into the glaze and place them on a wire rack to cool.


  • Use a yellow or butter cake mix. Do not add the other ingredients listed on the cake box. Just use the dry mix.
  • You can substitute Cook and Serve Lemon Pudding for instant pudding if it is difficult to find. They have almost identical ingredients.
  • Fill the muffin holes only half full using a teaspoon.
  • Use the zest of a whole lemon. For best results, use a microplane grater for fine lemon zest.
  • Do not overbake. Bake for 10-12 minutes or just until set.
  • The lemon glaze should be of a dunkable pourable consistency to make it easy to glaze the tops of the lemon blossoms.
  • Store the cakes in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months. See more below about freezing.

Keywords: recipe for lemon blossoms, lemon blossom cupcakes, lemon blossoms with lemon glaze

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