Lemon Blossoms Mini Muffins
Ingredients
For the Glaze
- 2 cups powdered sugar, or more if needed
- 3 tablespoons freshly squeezed lemon juice, or more if needed
Instructions
- Preheat the oven to 350º Fahrenheit. Spray a mini muffin pan with cooking spray and set aside.
- In a small microwave-safe bowl, melt the butter and set aside so it cools slightly.
- In a large mixing bowl or in the bowl of a stand mixer whisk together the cake mix, pudding mix and lemon zest until just combined.
- Add the eggs and the slightly cool melted butter and by hand or using a handheld electric mixer or a stand mixer fitted with the paddle attachment, mix until combined, about 2-3 minutes. The batter should be thick but smooth.
- Fill each tin cup halfway full and bake for 9-12 minutes or until the edges start to get lightly golden and a toothpick inserted in the middle of the mini cupcake comes out clean. Do not over bake!
- Remove from the oven and allow to cool for 5 minutes. Remove and place on a cooling rack.
- To make the lemon glaze, in a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add additional lemon juice in very small increments until you have reach a thick glaze consistency.
- While the lemon blossoms mini muffins are still warm, dip each muffing top with the lemon glaze. Gently swirl off any excess glaze and let them set on the cooling rack.
- Cool the lemon blossoms muffins completely before serving.
Optional:
- You can drizzle additional glaze over the glazed top as decoration Use a fork or a small pastry bag with a small tip.
Notes
- Make sure you use instant lemon pudding mix and not the type that needs cooking.
- Don't follow the cooking instructions printed in the box of cake mix or instant pudding.
- Avoid over-baking which can dry out the delicate mini muffins.
- When making the glaze, add the lemon juice to the powdered sugar in small increments until you get the desired glaze consistency.
- Use a fork or a small pastry bag with a small tip to drizzle additional icing over top, or to create designs or patterns.
- To get equal amounts of muffin batter, use a cookie scoop to portion out the batter into the mini muffin cups.
- Using a gentle twist motion helps in getting the mini muffins off the baking pan.
- Mini muffin liners are not necessary.
Nutrition
Calories: 56 kcal, Carbohydrates: 6 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 2 g, Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 1 g, Trans Fat: 0.1 g, Cholesterol: 25 mg, Sodium: 32 mg, Potassium: 9 mg, Fiber: 0.04 g, Sugar: 5 g, Vitamin A: 122 IU, Vitamin C: 1 mg, Calcium: 4 mg, Iron: 0.1 mg
