If you’re in the mood for a sweet and tangy treat that practically melts in your mouth, these Lemon Blossoms are your answer. Soft, bite-sized mini cakes dipped in a zesty lemon glaze, they burst with bright citrus flavor and irresistible sweetness. Perfect for brunches, bake sales, or just a little afternoon pick-me-up, these cheerful lemony bites are as easy to make as they are to eat.
Fun fact: Lemon Blossoms became wildly popular thanks to celebrity chef Paula Deen, and they’ve been delighting lemon lovers ever since. If you’ve tried our Lemon Gooey Butter Cookies, this glazed cousin is sure to make your favorites list. Let’s whip up a batch of sunshine!
What are Lemon Blossoms?
Lemon Blossoms are mini lemon cake bites made with yellow cake mix and lemon pudding, then dipped in a lemon glaze while warm. They’re tender, flavorful, and coated in a tangy-sweet shell that makes them a delight to bite into.
Why the name? Their bright yellow color and pop-in-your-mouth size make them feel like a burst of sunshine—just like a blooming lemon blossom in spring. You know what they say: “the way to a person’s heart is through lemon-flavored desserts!”
Why You’ll Love These Lemon Blossoms
Bursting with Lemon Flavor: From the lemon pudding in the batter to the fresh lemon juice and zest in the glaze, these mini treats are full of citrus zing.
Quick and Easy: Made with cake mix and a handful of pantry ingredients, they come together in no time and look like a bakery-worthy treat.
Perfect for Sharing: Their size makes them ideal for parties, potlucks, or gifting in cute containers.
If you loved our Lemon Poppy Seed Muffins, you’ll adore these glazed mini cakes for their flavor, texture, and irresistible charm.
How to Make Lemon Blossoms
Quick Overview
These little treats are made using a boxed cake mix and pudding for convenience, then glazed while still warm for maximum flavor absorption. They take just 10 minutes to prep, 12 to bake, and about an hour to set.
Ingredients
For the 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
For the glaze:
- 4 cups confectioners’ sugar
- 1/3 cup fresh lemon juice
- 1 lemon, zested
- 3 tablespoons vegetable oil
- 3 tablespoons water
Step-by-Step Instructions
- Preheat and prep: Preheat your oven to 350°F. Spray miniature muffin tins with nonstick vegetable oil spray.
- Make the batter: In a large bowl, combine the yellow cake mix, lemon pudding mix, eggs, and vegetable oil. Beat with an electric mixer for about 2 minutes until smooth.
- Fill the tins: Spoon a small amount of batter into each mini muffin cup, filling them halfway.
- Bake: Bake for 12 minutes, or until the tops spring back lightly when touched.
- Turn out: Turn the baked blossoms out onto a clean tea towel while still warm.
- Prepare the glaze: In a medium bowl, sift the confectioners’ sugar. Add lemon juice, lemon zest, vegetable oil, and water. Stir until smooth.
- Glaze the blossoms: Using your fingers or a spoon, dip each warm blossom into the glaze, turning to coat as much of the surface as possible. Let excess drip off.
- Cool and set: Place glazed blossoms on wire racks lined with wax paper underneath. Let the glaze set thoroughly for about 1 hour before storing.
What to Serve with Lemon Blossoms
These sweet and tangy bites go perfectly with hot or iced tea, coffee, or a sparkling lemonade. For a brunch spread, serve them with fresh berries, yogurt parfaits, or savory mini quiches. Their bright citrus flavor also pairs beautifully with white chocolate or raspberry desserts.
Top Tips for Perfecting Lemon Blossoms
- Don’t overfill the muffin cups: Half full is just right for the perfect mini size and easy glazing.
- Glaze while warm: The warm cakes absorb the glaze better, making them extra moist and flavorful.
- Use fresh lemons: Fresh juice and zest make a big difference in flavor.
- Let the glaze set fully: Allowing time for the glaze to dry ensures they won’t stick together when stored.
Storing and Reheating Tips
Store Lemon Blossoms in airtight containers at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week or freeze in a single layer for up to 3 months.
To thaw, let them sit at room temperature for 30–60 minutes. Avoid reheating to maintain the integrity of the glaze.
FAQs
Can I use a different cake mix?
Yes, white or lemon cake mix will work if you don’t have yellow.
Can I make them in regular muffin tins?
Yes, but you’ll need to adjust the baking time to about 15–18 minutes.
Can I use bottled lemon juice?
Fresh is best for flavor, but bottled can be used in a pinch.
Conclusion
Lemon Blossoms are a bright, buttery treat that’s perfect for springtime, celebrations, or any time you need a little citrus sunshine. With their soft texture, tangy glaze, and bite-sized appeal, they’re a joy to make and even better to share. Whip up a batch today and let the lemony love blossom in your kitchen!
Ingredients
- 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
- 4 cups confectioners' sugar (for glaze)
- 1/3 cup fresh lemon juice (for glaze)
- 1 lemon, zested (for glaze)
- 3 tablespoons vegetable oil (for glaze)
- 3 tablespoons water (for glaze)
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. Blend well with an electric mixer until smooth, about 2 minutes.
- Pour a small amount of batter, filling each muffin tin halfway. 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 water. Mix with a spoon until smooth.
- 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.
Notes
These lemon glazed cupcakes are best enjoyed fresh but can be stored in airtight containers for a few days.
