LITTLE LEMON DROPS

Little Lemon Drops are delicious bite-sized treats that start with a cake mix  – they are the perfect treat to take to your next party!

Little Lemon Drops are delicious bite-sized treats that start with a cake mix  - they are the perfect treat to take to your next party!Little Lemon Drops are absolutely amazing and everyone will love you for making and sharing them! 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

  • 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
  1. Preheat the oven to 325.  Coat mini muffin tins with cooking spray.  (I used almost 3 full pans of 24).
  2. Beat the ingredients in a large bowl with an electric mixer for several minutes until blended and smooth.
  3. Fill each muffin hole about 1/2 full.  I used a small cookie scoop and it worked perfectly!
  4. 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.
Little Lemon Drops are delicious bite-sized treats that start with a cake mix  - they are the perfect treat to take to your next party!
Little Lemon Drops are delicious bite-sized treats that start with a cake mix  - they are the perfect treat to take to your next party!Little Lemon Drops are delicious bite-sized treats that start with a cake mix  - they are the perfect treat to take to your next party!
Little Lemon Drops are delicious bite-sized treats that start with a cake mix  - they are the perfect treat to take to your next party!
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
  1. Place the wire racks over waxed paper.
  2. Beat the glaze ingredients in a medium bowl until smooth.
  3. 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.
  4. 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!

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Little Lemon Drops are delicious bite-sized treats that start with a cake mix  - they are the perfect treat to take to your next party!
Little Lemon Drops are delicious bite-sized treats that start with a cake mix  - they are the perfect treat to take to your next party!Little Lemon Drops are delicious bite-sized treats that start with a cake mix  - they are the perfect treat to take to your next party!
Little Lemon Drops are delicious bite-sized treats that start with a cake mix  - they are the perfect treat to take to your next party!
5 from 6 votes
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LITTLE LEMON DROPS

Little Lemon Drops are delicious bite-sized treats that start with a cake mix  - they are the perfect treat to take to your next party!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 75
Author Butter With A Side of Bread

Ingredients

  • 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
  • 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

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 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.
  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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83 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.

  4. Hi Jessica!
    Was this recipe developed using the original 18.5oz box or the new box of cake mix with less cake mix in it? Thanks! Will be baking these soon!

  5. Hello,These look amazing! I’m thinking about having these for Super Bowl Sunday. What do you think? I thought they’d be perfect cause of them being kinda small.Thanks in advance for the reply.

  6. I found this recipe on Facebook. I made them for a party at work and my co-worker love them. I want to try this recipe key lime cake mix.

  7. Has anyone had problems with them sticking? Every muffin stuck to the pan. I did spray them with cooking spray but they stuck. Still delicious! 🙂

    • I think sticking has to do more with the pan than the recipe, unfortunately. I have a really hard time with my baked goods sticking too! I now use the non-stick spray specifically for baked goods- it has flour in it. You can get it at the store right by the other non-stick spray. I’m sorry your treats stuck! Hope this helps- I feel your pain!

  8. The commercials almost made me abandon this recipe entirely! What a waste of time for those of us who want to get down to the business of baking! I can see one commercial…but one every few seconds?! I won’t be visiting this site again anytime soon.Good recipe though…..I’ll figure out how to make it….I wasn’t going to sit through another commercial.

    • I’m so sorry- let me check my video settings and adjust that. The ad breaks vary, so I appreciate you letting me know! I do hope you give the recipe a try- it’s wonderful! Have a great day — Jessica

    • They’re similar, but not the same… Paula Deen uses oil whereas we use sour cream and milk. I like the flavor better our way. 😉

  9. Love, love, love this recipe my daughter couldn’t stay away from them. Will definitely make these again. The blueberries sound like an excellent idea.

  10. Can these be frozen? I wasn’t sure if the glaze would keep its consistency once thawed. I plane to make them for dinner we are having at church. I do all the cooking for the event. So i have to cook some things ahead of time.

    • I think they’d be better if you froze the baked cake bites then dipped them in glaze nearer to the event. Maybe the morning of?

  11. Made these today and they are wonderful! Only had mini muffin tin for 36. had enough batter left for 12 regular size cupcakes. After baking I filled them with lemon curd and frosted the top with left over glaze,I thickened. My family said WOW to both.

    • I’ve never tried to use anything besides a cake mix, but I’m sure any homemade white cake recipe you use could be modified to work if you just add a bit of lemon rind and/or lemon extract. Maybe some lemon juice in place of some of the liquid? Let me know if you try it!

  12. I like to use a skewer to dip the cakes in the glaze then put on a rack to set up. Also, I think any flavor of cake mix would work, just use the same flavor instant pudding.

    • What a great idea to use skewers! I’ve made strawberry and orange ones too and they are absolutely delicious as well!

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