Friday, September 9, 2011

Lemon Blossoms

This is a Paula Deen recipe, so you know it has to be good. I love these little cupcakes. They are great to serve at a party. I've made this same recipe, substituting the yellow cake mix with chocolate, the pudding with chocolate pudding, and then made the glaze without the lemon, adding vanilla instead. They were as good as the lemon ones.


  • 18 1/2-ounce package yellow cake mix
  • 3 1/2-ounce 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 tablespoons vegetable oil
  • 3 tablespoons water


You need a miniature muffin tin for these. Spray your tins with Pam. Preheat the oven to 350. Blend together the cake mix, pudding mix, eggs and oil. Blend well- at least two minutes. Fill each muffin cup about half way. Bake in a 350 oven for 12 minutes.
Mix together the glaze ingredients until there are no lumps. Put a large piece of waxed paper or a sil pat on your counter. Put a wire rack on top of the waxed paper. While the cakes are still warm, using your hands, dip each cake into the glaze and completely coat the little cakes. Let them drip a bit over the bowl, then put them on the wire rack. They will set up. Leave them for at least an hour, then you can store them in an airtight container.


Joan Morris said...

I love these lemon cupcakes. So good!

Ada said...

Thanks for letting us taste test! We loved them!