Bright, zesty, and irresistibly sweet—Lemon Blossoms are the perfect bite-sized treat that bring sunshine to any dessert table. These tiny cupcakes pack a tangy punch thanks to lemon pudding mix and a luscious glaze made with real lemon juice and zest. Their golden hue and delicate flavor make them ideal for spring gatherings, brunch spreads, or just an afternoon pick-me-up. Fun fact: this Paula Deen classic became a Southern staple thanks to its charming appearance and bold citrus flavor. If you’ve enjoyed our Lemon Pound Cake Bites, these blossoms will feel like their sunny little sisters. Get your mini muffin tins ready—it’s time to bake something bright and beautiful!
What is Lemon Blossoms?
So what exactly are Lemon Blossoms? They’re adorable, mini lemon-flavored cupcakes dipped in a citrus glaze that gives them their signature shine and bold taste. Why the name? Maybe because they bloom with flavor in every bite—or because they look like tiny edible flowers! Either way, they prove that “the way to a man’s heart is through his stomach,” especially when that heart craves something sweet and tart. They’re quick to make, beautiful to serve, and guaranteed to get people talking. Curious? Let’s dive in!
Why You’ll Love These Lemon Blossoms
Big Lemon Flavor in a Little Package
Each blossom is soft, moist, and bursting with vibrant citrus flavor. The lemon glaze seeps into the warm cakes, adding tang and a glossy finish.
Minimal Ingredients, Maximum Impact
Thanks to cake and pudding mix, you get incredible flavor and texture with minimal effort. Budget-friendly and pantry-ready, this is a go-to for quick dessert success.
Perfect for Any Occasion
Whether you’re hosting a baby shower, holiday brunch, or simply want a treat to share, Lemon Blossoms are a crowd favorite. If you love our Mini Vanilla Glazed Muffins, these are the citrusy alternative you need!
You’ll want to make a double batch—trust us!
How to Make Lemon Blossoms
Quick Overview
This recipe is quick, simple, and yields beautiful results. Just 12 minutes in the oven and a dip in homemade glaze is all it takes.
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
Step-by-Step:
- Preheat oven to 350°F (175°C). Spray miniature muffin tins with vegetable oil spray.
- Make the Batter:
- In a mixing bowl, combine cake mix, pudding mix, eggs, and vegetable oil.
- Beat with an electric mixer for about 2 minutes, until smooth.
- Fill Muffin Tins:
- Pour batter into mini muffin tins, filling each one about halfway.
- Bake:
- Bake for 12 minutes, or until lightly golden and springy to the touch.
- Turn out immediately onto a tea towel.
- Make the Glaze:
- Sift confectioners’ sugar into a bowl.
- Add lemon juice, zest, vegetable oil, and water. Mix until smooth.
- Glaze the Blossoms:
- While cupcakes are still warm, dip them into the glaze using your fingers, or spoon glaze over each one.
- Turn each cupcake to coat completely.
- Place on wire racks with wax paper underneath to catch any drips.
- Let Set:
- Allow glaze to set for about 1 hour before transferring to containers with tight-fitting lids.
What to Serve Lemon Blossoms With
These lemony bites shine alongside a cup of hot tea or a glass of sparkling lemonade. Add them to a dessert tray with chocolate truffles, berry tarts, or cream puffs for variety. They’re also perfect with brunch staples like quiche, fruit salad, or smoked salmon bagels.
Top Tips for Perfecting Lemon Blossoms
- Use Fresh Lemon Juice: The brightness of fresh juice makes a big difference in the glaze.
- Don’t Overfill: Mini tins should only be half full to avoid overflow.
- Glaze While Warm: This helps the glaze absorb and create that classic glossy finish.
- Zest First, Then Juice: It’s easier to zest a whole lemon before cutting it.
Storing and Reheating Tips
Store Lemon Blossoms in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Thaw at room temperature—no reheating needed!
FAQs
Can I use regular-sized muffin tins? Yes, just increase the baking time to 15–18 minutes and check with a toothpick.
Can I make the glaze ahead of time? Absolutely! Store in the fridge and whisk before using if it thickens.
What if I don’t have lemon pudding mix? Vanilla pudding with extra lemon zest and juice can be a quick substitute.
Conclusion
Lemon Blossoms are the ultimate citrusy delight—soft, sweet, and kissed with tangy glaze. Quick to whip up and even quicker to disappear, they’re perfect for any celebration or just because. Keep this recipe in your back pocket—you’ll be reaching for it again and again!
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 oven to 350°F (175°C). Spray mini muffin tins with vegetable oil spray.
- In a mixing bowl, beat together cake mix, pudding mix, eggs, and oil for about 2 minutes until smooth.
- Fill muffin tins halfway with batter and bake for 12 minutes or until golden and springy.
- Turn out immediately onto a tea towel.
- To make glaze, sift powdered sugar and mix with lemon juice, zest, vegetable oil, and water until smooth.
- Dip each warm cake into the glaze or spoon glaze over them until fully coated.
- Place on wire racks with wax paper underneath and allow glaze to set for 1 hour.
Notes
Use fresh lemon juice for best flavor. Store in airtight containers at room temperature for 3 days or refrigerate up to 1 week. Freeze for longer storage.