Lemon Blossoms

Lemon Blossoms – Mini sweet, lemony treats dunked in a lemon powdered sugar glaze…perfect for a party, shower, or just because.

So today is the big day! My family and I are off to Disneyworld! This has been a trip MONTHS in the making. My kids did not know anything. I mean ANYTHING! Do you know how hard it is to pack in secret? My kids follow me around everywhere, so this was not an easy task. Finally, my husband took everyone to my sister’s to swim. I had 3 uninterrupted hours to think and get things ready. It wasn’t just packing clothes and swimsuits, but I was packing a huge box of goodies for the big surprise reveal this morning. Oh yeah, and we had a dance recital along with rehearsals this weekend too.

Needless to say, I’m tired and ready for a vacation…not that Disneyworld will be a relaxing trip in any way.

Why You’ll Love This Recipe

These Lemon Blossoms are a delightful combination of sweet and tart, making them an irresistible treat for any occasion. Their bite-sized form means they’re perfect for sharing at gatherings or indulging solo. Plus, the refreshing lemon glaze adds a zesty finish that brightens up your taste buds.

Kitchen Equipment You’ll Need

• Electric mixer
• Miniature muffin tins
• Vegetable oil cooking spray
• Small cookie scoop (optional)
• Mixing bowls
• Wire racks
• Waxed paper

Ingredients

Cake

• 18 1/2 ounces yellow cake mix
• 3 1/2 ounces instant lemon pudding mix
• 4 large eggs
• 3/4 cup vegetable oil

Glaze

• 4 cups confectioners’ sugar
• 1/3 cup fresh lemon juice
• Zest of 1 lemon
• 3 tablespoons vegetable oil
• 3 tablespoons water

Step-by-Step Instructions

1. Preheat the oven to 350°F.
2. Spray miniature muffin tins with vegetable oil cooking spray.
3. In a large mixing bowl, combine the cake mix, pudding mix, eggs, and oil. Blend well with an electric mixer until smooth, about 2 minutes. The batter will be thick.
4. Using a small cookie scoop, pour a small amount of batter into each muffin tin, filling it halfway.
5. Bake for 12 minutes. If baking multiple batches, consider rotating trays for even baking. The cakes should be slightly past golden brown for easy removal.
6. Turn out the baked cakes onto a tea towel and let cool slightly.
7. While the cakes are baking, prepare the glaze. Sift the confectioners’ sugar into a mixing bowl. Add lemon juice, zest, oil, and water. Mix with a spoon until smooth.
8. Dip the warm cupcakes into the glaze using your fingers or spoon the glaze over them, turning to coat completely.
9. Place the glazed cupcakes on wire racks with waxed paper underneath to catch drips. Allow the glaze to set for about 1 hour before storing in containers with tight-fitting lids.

Tips for Success

• Ensure the batter is smooth to prevent lumps in the mini cakes.
• For uniform cupcakes, use a cookie scoop to fill the muffin tins.
• Let the glaze set completely before storing to avoid stickiness.

Additional Tips and Variations

• Try adding a hint of vanilla extract to the glaze for a richer flavor.
• For a pop of color, add a few drops of yellow food coloring to the glaze.
• Consider using lime juice and zest for a lime version of these blossoms.

Nutritional Highlights (Per Serving)

Each serving of Lemon Blossoms is estimated to contain approximately:

• Calories: 180
• Carbohydrates: 28g
• Fat: 7g
• Protein: 2g

Frequently Asked Questions (FAQ)

Can I use a different type of oil?
Yes, you can substitute vegetable oil with canola or sunflower oil.

How should I store the Lemon Blossoms?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I make these gluten-free?
Yes, use a gluten-free cake mix and ensure the pudding mix is gluten-free as well.

Conclusion

These Lemon Blossoms are the perfect bite-sized treat to add a little zest to your day. Whether you’re hosting a party or simply craving something sweet, these mini lemony delights are sure to hit the spot. Give the recipe a try and let me know how they turn out in the comments below. Happy baking!