A few years ago, we had a family BBQ and someone brought these tart, tiny, summery “Lemon Blossoms” to share. Lives were changed that day. Ever since then, we have all been making (and enjoying) these little gems every chance we get.
These bite sized beauties have joined us at many Brave Girl Camps, always becoming a quick favorite. We think they are perfect for any occasion. They have a few steps and make a bit of a mess out of a kitchen, but we think they are totally worth it.
Start out by gathering your ingredients. I usually have most of these items on hand, so they are easy to throw together. (Somehow, I left butter out the picture–but it’s a MUST.)
Here is the complete list of ingredients:
Muffins:
18 1/2-ounce package yellow cake mix
3 1/2-ounce 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 melted butter
3 tablespoons water
Preheat your oven to 350 degrees and prepare a mini muffin tin with cooking spray. Mix together the cake mix, pudding mix, eggs & oil. It will make a pretty thick, glossy batter.
Fill your muffin tins about 2/3 full and bake for 10-12 minutes or until golden brown.
In the meantime, prepare the glaze by combining the powdered sugar, butter, water, lemon juice & lemon zest. Set aside.
Once muffins are done, cool in the pan for 2-3 minutes, then turn them out onto a towel. Flip them right side up and allow to cool for a couple more minutes.
While they are still warm, dip them in the glaze, covering them completley. Place on a wire rack to cool & dry completley.
Try not to snatch them right off the cooling rack just yet. Once the glaze dries, it transforms these ordinary little muffins into a lemony-glazed-donut-type-of-treat that you will just adore. I can promise you that.
Once they are all set and ready for thier big debut, plate them up and share them with someone you love!
I hope you love them as much as we do!
LEMON BLOSSOMS
(Modified from a recipe by Paula Deen)
Ingredients:
18 1/2-ounce package yellow cake mix
3 1/2-ounce 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 melted butter
3 tablespoons water
Directions
Preheat the oven to 350 degrees F.
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.
