Paula Deen’s Lemon Blossoms

To me, these Lemon Blossoms are the perfect Easter dessert. Super sweet and bright yellow, they are everything you want to find in your Easter basket!

This is probably my husband’s favorite dessert that I make, and if I have such a thing as a “most requested” recipe, this is it. I have made these for a bridal shower, as a birthday present, for Christmas and for cookouts. Obviously, they are delicious for every season but again, I think they are perfect for spring.

This is not a complicated recipe but it does have a couple of quirks. Please see my notes at the end of the recipe.

Lemon Blossoms

18.5 oz box of yellow cake mix
3.5 oz box of instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat oven to 350 degrees.

Spray miniature muffin tins with cooking spray. Combine cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter into each muffin tin, filling halway. (MINDA’S NOTE: You can not POUR this batter. It is very thick. You will need to spoon it in.) 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, 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 throughly, about 1 hour, before storing in airtight containers.

Makes 48 mini-cakes.

Notes:

*The most time consuming part of this recipe is sifting the confectioners sugar for the glaze. It’s tempting to skip this step but it’s important that you don’t. Sifting makes the sugar even finer which makes for a smoother glaze with fewer lumps. I usually do this first before I do anything else with the recipe.

*The cake batter will be really thick. That’s ok! Do not add more liquids to it. If you have a stand-up mixer, I recommend using it to mix the batter.

*You can use bottled lemon juice and omit the lemon zest but real lemon juice truly is better. To get 1/3 cup of fresh juice, you need two large lemons. Roll them on the counter prior to cutting them for squeezing to get their juice flowing. I use a Pampered Chef zester but OXO makes one very similiar that you can find here (affiliate link).

*Let the cakes sit in the pan for a minute or two before trying to flip them onto a tea towel. You also might want to run a butter knife around the edges of them to make sure they are loose. Nothing is more frustrating than a stuck blossom.

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9 thoughts on “Paula Deen’s Lemon Blossoms

  1. My husband’s family has a Mother’s Day picnic every year and I usually like to a make a treat just for the Mom’s to hand out in baggies with curling ribbon ties or something like that. This is what I’m going to make this year! Last year I made cupcake bites (they’re on my blog) but I wanted something easier this year. Thanks for the great idea-I found it on Pinterest. šŸ™‚

    • I honestly don’t know. From what I read online, opinions are mixed. Some said it’s ok to substitute, others say the cook and serve has more cornstarch and can affect the texture of the cake. I am usually afraid of making subs like that with baking but if you are feeling adventurous you might go for it. I wish I could give better advice!

  2. I didn’t oil my pan well enough so the the first batch stuck pretty bad. So they went where all delicious mistakes go…in our mouths. There might not be enough for me to pass them out individually now, so I’ll just put a small plate of them at the buffet. They are delicious!

  3. Pingback: Lemon Blossoms « Veronica's Cornucopia

    • Hi Wendy! I’ve honestly never tried freezing them. You would probably want to freeze them without the glaze because I’m not sure it would help well. You might freeze them, warm them a bit then dip in the glaze. Thanks for stopping by!

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