Lemon Blossoms

When life gives you (a bowl of) lemons (that are nearing expiration)…

…make Lemon Blossoms!

Last week, I realized I needed to use up my lemons before they went bad. Surprisingly, I opted for a sweet treat over lemonade (or a cocktail – gasp) and remembered a delicious recipe my sister had shared with me years ago. These little bites of pure lemony bliss are best when baked in mini muffin tins – making them bite size and extremely dangerous. 😉 Scroll down for the recipe!   

Lemon Blossoms
Yields 2
bites of lemony bliss
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Prep Time
20 min
Cook Time
12 min
Prep Time
20 min
Cook Time
12 min
  1. 18½ oz. package yellow cake mix
  2. 3½ oz. package instant lemon pudding mix
  3. 4 large eggs
  4. ¾ cup vegetable oil
  1. 4 cups powdered sugar
  2. 1/3 cup fresh lemon juice
  3. 1 lemon, zested
  4. 3 Tbsp. vegetable oil
  5. 3 Tbsp. water
  1. Preheat the oven to 350F.
  2. Grease your mini muffin tins with cooking spray or butter.
  3. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth. Pour a small amount of batter, filling each muffin tin half way.
  4. Bake for 10-12 minutes.
  5. Once the cupcakes are baked, turn out onto a tea towel.
  6. To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water.
  7. Mix with a spoon until smooth.
  8. Dip the tops of the cupcakes into the glaze while they are still warm.
  9. Place on wire racks with waxed paper underneath to catch any drips.
  10. Let the glaze set thoroughly, about 1 hour, before storing in an air tight container.
Adapted from Paula Deen
Adapted from Paula Deen
Gin & Jewels http://www.ginandjewels.com/


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