The Pioneer Woman Tasty Kitchen
Profile Photo

Fluffy Lemon Blossoms

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

20
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These are just the best. I made them a little more lemony with a thinner glaze. So wonderful! I also bag these in clear bags and give them as gifts!

Ingredients

  • 18-½ ounces, weight Box Yellow Cake Mix
  • 3-½ ounces, weight Box Lemon Pudding Mix
  • 5 Tablespoons Lemon Zest (divided Use)
  • 4  Farm Fresh Eggs Or Store Bought
  • ¾ cups Plus 3 Tablespoons, Canola Oil, Divided Use
  • ¾ cups Fresh Lemon Juice, Divided
  • 4 cups Confectioners Sugar
  • ¼ cups Water

Preparation

Preheat oven to 350 F.

Combine cake mix, pudding mix, 2 tablespoons of the lemon zest, eggs, 3/4 cup of the oil, and 1/4 cup lemon juice in the bowl of your stand mixer. Mix until just combined, about 2 minutes.

Spray mini-muffin tins with cooking spray (recipe makes 48 mini-muffins or more), and fill the wells half full with batter.

Put pans into the oven and bake for 12-15 minutes (keep an eye on them—since they are mini muffins they bake quickly) or until a toothpick inserted in the center of one comes out clean. Remove pans from oven.

Immediately turn them out of the pans onto a tea towel.

While the blossoms are baking, make the glaze. In a medium-sized bowl mix to combine the confectioners’ sugar, water, remaining 3 tablespoons lemon zest, remaining 1/2 cup lemon juice and remaining 3 tablespoons canola oil.

As soon as they come out of the oven and they are out of the pans, dip them top down in the glaze (or completely submerge them if desired). Then put them on cooling racks with paper towels underneath to catch the glaze drippings. Let glaze harden for an hour before bagging them. Can be stored at room temperature.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of sarahbicky

sarahbicky on 12.22.2013

Just made these for treats on Christmas Eve… they are wonderful! Definitely on my short list for holiday baking (or year round?) I ended up getting about 56 small muffins, although you wouldn’t know it by how many remain on my counter… :)

Related Recipes

Honey Spice Cake
Profile Photo by Fanny | Oh Sweet Day! in Desserts
Honey spice cake with honey caramel cream cheese frosting.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Coffee Cake with Baileys Irish Cream
Profile Photo by Nancy @ Coupon Clipping Cook in Desserts
Cinnamon and sugar coffee cake served with Bailey's Irish Cream on...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Lemon Chiffon Cake with Lemon Curd Filling and Toasted Meringue Frosting
Profile Photo by Fanny | Oh Sweet Day! in Desserts
Lemon chiffon cake with lemon curd filling and toasted meringue frosting.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No-Bake Chocolate and Banana Cake
Profile Photo by BakeUp Artist in Desserts
Chocolate and bananas, what's not to like? I love this combination...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy