LITTLE LEMON DROPS

I took these to a barbecue and they were devoured in about 5 minutes….long before the meat even started cooking!  Everyone was exclaiming about how amazing they were and I was thrilled because this recipe is so easy and it makes about 75 little cupcakes so it’s perfect for large gatherings.  Although, my husband ate about a dozen himself before we even left the house so 75 of them doesn’t actually go as far as you’d think!
 Little Lemon Drops - Butter With a Side of Bread
LITTLE LEMON DROPS
1 box lemon cake mix
1 pkg (3.4 oz) instant vanilla pudding mix
4 large eggs
1 1/4 cups sour cream (I actually didn’t have quite enough sour cream so I used half sour cream/half vanilla yogurt and it worked great!)
1/2 cup milk
Preheat the oven to 325.  Coat mini muffin tins with cooking spray.  (I used almost 3 full pans of 24).  Beat the ingredients in a large bowl with an electric mixer for several minutes until blended and smooth.  Fill each muffin hole about 1/2 full.  I used a small cookie scoop and it worked perfectly!  Bake for about 12 minutes or until a toothpick inserted in the center comes out clean.  Cool the pan on a wire rack for about 2 minutes and then turn the muffin pan over on a wire rack so that all the muffins are upside down.  Cool completely and once all the batter is cooked, you can make the glaze.
Little Lemon Drops - Butter With a Side of Bread
Butter With a Side of Bread: Little Lemon DropsButter With a Side of Bread: Little Lemon Drops
Butter With a Side of Bread: Little Lemon Drops
Lemon Glaze: 
3 1/2 cups powdered sugar
2 tsp grated lemon zest (I just used the zest from one lemon)
2 Tbs. unsalted butter, melted
1/4 cup fresh lemon juice (I got exactly this amount from squeezing one large lemon)
1/4 cup hot water
Place the wire racks over waxed paper.  Beat the glaze ingredients in a medium bowl until smooth.  Dip muffins in glaze to coat the bottoms (which are now the tops!) and the sides and let the excess drip off back into the bowl.  Place each lemon drop back on the wire racks until the glaze is set.  Make sure to eat a few before placing them out for others or you’ll never get to try one!  Enjoy!
Butter With a Side of Bread: Little Lemon Drops
Butter With a Side of Bread: Little Lemon DropsButter With a Side of Bread: Little Lemon Drops
Little Lemon Drops - Butter With a Side of Bread
LITTLE LEMON DROPS
 
Prep time
Cook time
Total time
 
Author:
Serves: 75
Ingredients
  • Little Lemon Drops:
  • 1 box lemon cake mix
  • 1 pkg (3.4 oz) instant vanilla pudding mix
  • 4 large eggs
  • 1¼ cups sour cream (I actually didn’t have quite enough sour cream so I used half sour cream/half vanilla yogurt and it worked great!)
  • ½ cup milk
  • Lemon Glaze:
  • 3½ cups powdered sugar
  • 2 tsp grated lemon zest (I just used the zest from one lemon)
  • 2 Tbs. unsalted butter, melted
  • ¼ cup fresh lemon juice (I got exactly this amount from squeezing one large lemon)
  • ¼ cup hot water
Instructions
  1. Little Lemon Drops:
  2. Preheat the oven to 325.
  3. Coat mini muffin tins with cooking spray. (I used almost 3 full pans of 24).
  4. Beat the ingredients in a large bowl with an electric mixer for several minutes until blended and smooth. Fill each muffin hole about ½ full. I used a small cookie scoop and it worked perfectly! Bake for about 12 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool the pan on a wire rack for about 2 minutes and then turn the muffin pan over on a wire rack so that all the muffins are upside down.
  6. Cool completely and once all the batter is cooked, you can make the glaze.
  7. Lemon Glaze:
  8. Place the wire racks over waxed paper.
  9. Beat the glaze ingredients in a medium bowl until smooth.
  10. Dip muffins in glaze to coat the bottoms (which are now the tops!) and the sides and let the excess drip off back into the bowl.
  11. Place each lemon drop back on the wire racks until the glaze is set.
  12. Make sure to eat a few before placing them out for others or you’ll never get to try one! Enjoy!

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44 COMMENTS

    • I don’t know, as I haven’t made these yet…but speaking from experience, I’m guessing that maybe frosting the bottoms keeps the crumbs down? I know that any time I cook something in a muffin tin or cake pan, the top never has crumbs…but the sides & bottoms always do.

  1. I make these and they are delicious!! I dip the entire muffing the glaze and the excess drips off onto wax paper under the racks.

  2. How long would I cook them if I were going to put them in a regular sized muffin tin? A friend gave me a 24 ct. muffin tin for Christmas and I thought I’d use it to make these since she’s coming for dinner tomorrow. Thank you!

    • I’d say cook them for about 17-18 minutes and see if the toothpick comes out clean. If not- add 2 minutes and watch them carefully!

  3. Made these for the Superbowl tonight and they are delicious. I used greek yogurt instead of sour cream and they were very good. Thanks for the recipe.

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