4.5 from 6 votes
Lemon Blossoms Mini Muffins
This Lemon Blossoms recipe make the most tender, moist and citrusy mini muffins covered with a luxurious homemade lemon glaze. This recipe uses cake mix and instant pudding mix which significantly cuts on prep time and make these lemon blossoms foolproof!
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 44 units
Calories: 56 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
- 1 (15.25 ounces) box white cake mix
- 1 (3.4 ounces) box lemon pudding mix
- 2 teaspoons lemon zest
- 4 large eggs
- ¾ cup butter (1½ sticks)
For the Glaze
- 2 cups powdered sugar or more if needed
- 3 tablespoons freshly squeezed lemon juice or more if needed
Instructions
- Preheat the oven to 350º Fahrenheit. Spray a mini muffin pan with cooking spray and set aside.
- In a small microwave-safe bowl, melt the butter and set aside so it cools slightly.
- In a large mixing bowl or in the bowl of a stand mixer whisk together the cake mix, pudding mix and lemon zest until just combined.
- Add the eggs and the slightly cool melted butter and by hand or using a handheld electric mixer or a stand mixer fitted with the paddle attachment, mix until combined, about 2-3 minutes. The batter should be thick but smooth.
- Fill each tin cup halfway full and bake for 9-12 minutes or until the edges start to get lightly golden and a toothpick inserted in the middle of the mini cupcake comes out clean. Do not over bake!
- Remove from the oven and allow to cool for 5 minutes. Remove and place on a cooling rack.
- To make the lemon glaze, in a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add additional lemon juice in very small increments until you have reach a thick glaze consistency.
- While the lemon blossoms mini muffins are still warm, dip each muffing top with the lemon glaze. Gently swirl off any excess glaze and let them set on the cooling rack.
- Cool the lemon blossoms muffins completely before serving.
Cup of Yum
Optional:
- You can drizzle additional glaze over the glazed top as decoration Use a fork or a small pastry bag with a small tip.
Notes
- Make sure you use instant lemon pudding mix and not the type that needs cooking.
- Don't follow the cooking instructions printed in the box of cake mix or instant pudding.
- Avoid over-baking which can dry out the delicate mini muffins.
- When making the glaze, add the lemon juice to the powdered sugar in small increments until you get the desired glaze consistency.
- Use a fork or a small pastry bag with a small tip to drizzle additional icing over top, or to create designs or patterns.
- To get equal amounts of muffin batter, use a cookie scoop to portion out the batter into the mini muffin cups.
- Using a gentle twist motion helps in getting the mini muffins off the baking pan.
- Mini muffin liners are not necessary.
Nutrition Information
Calories
56kcal
(3%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
25mg
(8%)
Sodium
32mg
(1%)
Potassium
9mg
(0%)
Fiber
0.04g
(0%)
Sugar
5g
(10%)
Vitamin A
122IU
(2%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 44units
Amount Per Serving
Calories 56
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 32mg | 1% |
| Potassium | 9mg | 0% |
| Fiber | 0.04g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.