Lemon Blossoms Recipe by Paula Deen

Level: Easy

Time: 27 MINUTES

6 ratings
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  • 4 large eggs
  • 1 (3.5 oz) package instant lemon pudding mix
  • 1 (18.5-oz) package yellow cake mix
  • 3/4 cup vegetable oil, plus 3 tablespoons for glaze
  • 4 cups confectioner's sugar
  • 1/3 cup fresh lemon juice
  • 1 lemon, zested
  • 3 tablespoons water


Preheat the oven to 350°


Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and 3/4 cup oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.


To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, 3 tablespoons oil and 3 tablespoons water. Mix with a spoon until smooth.


With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.

Lemon Blossoms


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6 Reviews

Donna 12/28/2016
I would love to

I would love to use your Basic 1-2-3 Yellow Cake for this!

How would I adjust the recipe? TIA

Algie 2/20/2016
My friend made t

My friend made these...they were wonderful. I'm not a big dessert fan, but these were so good...just lemony enough and not too rich.

Teresa 1/23/2016
Yum! This is ama

Yum! This is amazing! Never know you used a box

Patricia 12/27/2014
These are the be

These are the best. I have everyone asking me to make more.

Heather 11/7/2014
This has become

This has become one of my family's favorites. They are so easy and quick to prepare, and there is always plenty to go around.

Karla 9/28/2014


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