Description
Paula Deen’s Lemon Blossoms offer zesty sunshine in a delightful mini cake form. Delicate lemon-infused pastries melt with buttery sweetness, bringing Southern charm to your dessert table and promising pure citrus delight you’ll crave again and again.
Ingredients
Scale
Cake Ingredients:
- 1 (18.5 ounces / 525 grams) package yellow cake mix
- 4 large eggs
- 1 (3.5 ounces / 100 grams) package instant lemon pudding mix
- ¾ cup vegetable oil
- ¾ cup water
Flavoring Ingredients:
- 1 zested lemon
- ⅓ cup fresh lemon juice
Glaze Ingredients:
- 4 cups confectioner’s sugar
- 3 tablespoons water
- 3 tablespoons vegetable oil
Instructions
- Prepare the baking environment by heating the oven to 350°F (175°C) and lightly coating miniature muffin tins with vegetable oil spray to prevent sticking.
- Create the batter by combining cake mix, instant pudding mix, whole eggs, 3/4 cup (180 milliliters) vegetable oil, and 3/4 cup (180 milliliters) water in a large mixing bowl. Use an electric mixer to blend ingredients on medium speed until the mixture becomes completely smooth and uniform, approximately 2 minutes.
- Carefully distribute the batter into the prepared muffin tins, filling each cavity approximately halfway to ensure even baking. Place the tins in the preheated oven and bake for 12 minutes until the mini cupcakes are lightly golden and set.
- After removing from the oven, immediately transfer the warm cupcakes onto a clean tea towel, allowing them to cool slightly while maintaining their delicate texture.
- Prepare the glaze by sifting confectioner’s sugar into a mixing bowl to eliminate any potential lumps. Add fresh lemon juice, grated lemon zest, 3 tablespoons (45 milliliters) vegetable oil, and 3 tablespoons (45 milliliters) water. Stir the mixture thoroughly with a spoon until it reaches a smooth, consistent consistency.
- Coat each warm cupcake by either carefully dipping them into the glaze or gently spooning the glaze over the surface, ensuring complete and even coverage.
- Place the glazed cupcakes on wire racks lined with waxed paper to catch excess glaze drips. Allow the glaze to set completely at room temperature, which typically takes approximately one hour. Once set, store the blossoms in airtight containers to maintain freshness.
Notes
- Smooth out room-temperature eggs gently before mixing to create an airy, light cupcake texture and ensure even incorporation.
- Prevent messy overflow by filling muffin tins only halfway, giving batter space to rise beautifully during baking.
- Break up confectioner’s sugar clumps by sifting carefully, guaranteeing a silky-smooth glaze that drapes perfectly over each cupcake.
- Capture maximum flavor by dipping warm cupcakes into glaze, allowing sweet coating to penetrate deeply and create a glossy finish.
- Protect your glaze’s pristine appearance by waiting patiently for at least one hour before storing, preventing unwanted sticky surfaces.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 305 kcal
- Sugar: 29 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 57 mg