Lemon Blossoms

Name: Lemon Blossoms
Ingredients: 1 (18.5 oz) package yellow cake mix; 1 (3.5 oz) package instant lemon pudding mix; 4 large eggs; 3/4 cup vegetable oil; 4 cups confectioners' sugar; 1/3 cup fresh lemon juice; 1 lemon, zested; 3 Tbsp vegetable oil; 3 Tbsp water

9 ingredients•10 steps

1
Preheat oven to 350°F.
2
Spray miniature muffin tins with cooking spray.
3
Beat cake mix, pudding mix, eggs, and oil for about 2 minutes. Add 1-2 Tbsp water if needed for a creamier consistency.
4
Using a small ice cream scoop, fill each muffin cup halfway with batter.
5
Bake for 12 minutes (mini-muffin tins) or 14 minutes (mini-bundt tins).
6
Turn out onto a tea towel while warm.
7
Prepare the glaze:
8
While cupcakes are still warm, dip them into the glaze with your fingers, coating as much as possible. Alternatively, spoon glaze over and turn to coat completely.
9
Place on wire racks with waxed paper underneath to catch drips.
10
Let glaze set thoroughly, about 1 hour, before storing in airtight containers.

💡 Cook's Notes

Use all-aluminum mini-muffin tins for best results; dark-surfaced pans may cause sticking. For extra sweetness, let the first coat of glaze get tacky, then drizzle a second coat on top.