MINI LEMON DROP CUPCAKES

Name: Mini Lemon Drop Cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 15.25 oz box lemon cake mix; 3.4 oz box instant vanilla pudding; 4 large eggs; 1 ¼ cup sour cream (or yogurt); ½ cup milk; 3 ½ cups powdered sugar; 2 tsp grated lemon zest (from 1 lemon); 2 TBSP unsalted butter (melted); ¼ cup fresh lemon juice (from 1 lemon); ¼ cup hot water

Published by Nellie on January 12, 2023

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Mini Lemon Drop Cupcakes are a delightful treat that bring a bright and zesty flavor to any Spring occasion! With a combination of lemon cake mix, pudding, and dairy ingredients, these lemon cupcakes are not only easy to make but also incredibly soft and moist.

Mini Lemon Drop Cupcakes are delicious bite-sized treats that start with a lemon cake mix! The easy lemon glaze soaks into the inverted mini cupcakes and is a simple, incredibly delicious lemon cake mix recipe!

These lemon cupcakes shine with the perfect balance of sweetness and tartness, the addition of a tangy citrus glaze makes them an irresistible dessert. Whether for a special celebration or just a cozy afternoon snack, this recipe for lemon cupcakes is sure to impress. They are a fun and vibrant way to indulge in the refreshing taste of lemon!

After you try these tasty treats, don’t miss this collection of our BEST SPRING RECIPES!

Lemon Cupcakes: Sweet and Tangy Bites Perfect for Any Occasion

Mini lemon cupcakes are the perfect dessert for spring gatherings. Their citrus flavor and fluffy texture make them a hit at any festive event.

A combination of simple ingredients blend together to create moist, rich cupcakes. The addition of sour cream or yogurt is essential for a soft texture. While the lemon glaze elevates these cupcakes, providing a tangy sweetness that perfectly complements the cake. Using fresh lemon juice and zest enhances the flavor significantly.

These mini cupcakes are sure to brighten anyone’s day. Their cheerful color and vibrant taste create a delightful springtime treat that everyone will enjoy. Whether for a picnic, party, or casual gathering, they are sure to impress!

Why you’ll love these Mini Lemon Cupcakes

Versatile Treat: These cupcakes are suitable for various occasions, from birthday parties to tea gatherings. These cupcakes can be baked in advance, making them a convenient choice for busy schedules.
Easy to Make: Using cake mix and simple ingredients makes preparation straightforward. Even novice bakers can achieve success with minimal effort.
Bright Flavor: The refreshing lemon flavor shines through in every bite, perfect for those who enjoy citrusy treats. Their bright appearance and delectable taste make them a favorite among friends and family.

Mini Lemon Cupcakes dipped in a simple lemon glaze

Lemon Cupcake Ingredients

Lemon cake mix: You need one 15.75-ounce box of any brand of lemon cake mix you like or have on hand.

Instant vanilla pudding mix: Use a 3.4-ounce box of instant vanilla pudding mix.

Eggs: Add 4 large eggs to help bind the ingredients together well.

Sour cream or yogurt: Using 1 ¼ cup of sour cream, or plain yogurt, creates incredibly soft cupcakes.

Milk: Adding ½ cup of milk gives these treats more liquid to stay moist as they bake.

Lemon Glaze

Powdered sugar: 3 ½ cups of powdered sugar makes the glaze perfectly sweet.

Lemon zest: This recipe calls for 2 teaspoons of zest, I use all of the zest from one large lemon.

Butter: Adding 2 TBSP of melted butter helps create a rich tasting glaze.

Lemon juice: You need ¼ cup of lemon juice which is about the amount that you can squeeze out of one large lemon. Just use the same lemon you get all of the zest from.

Hot water: ¼ cup of of hot water is needed to make the glaze the right consistency.

Ingredients in Mini Lemon Drop Cupcakes with a lemon glaze

How to make Mini Lemon Drop Cupcakes

Prep

Preheat the oven to 325° F, then coat a mini muffin pan with non-stick cooking spray.

Batter

In a large bowl combine the cake and pudding mix, eggs, sour cream, and milk. Beat the ingredients with an electric mixer for several minutes until blended and smooth.

Then fill each muffin hole about ½ way full. I used a small cookie scoop for this step and it worked perfectly!

Bake

Place the muffin pan in the preheated oven and 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 it over on a wire rack so that all the muffins are upside down. Repeat the baking process until all the batter has been used. This recipe makes about 75 mini cupcakes, so I ended up baking three batches in my mini cupcake pan that holds 24 cupcakes.

Let the cupcakes cool completely before adding the glaze.

Lemon Glaze

First, you’ll want to place wire cooling racks over wax or parchment paper, this will minimize clean up.

In a small bowl combine the powder sugar, lemon zest, butter, lemon juice, and hot water. Whisk until smooth and lump free.

Proceed to dip the bottom of each cupcake into the glaze. The bottom side of cupcakes are softer and absorb the glaze so much better. Set the cupcakes on a cooling rack, keeping them inverted, so the cupcake bottoms are now the top!

Let the cupcakes cool for 10-15 minutes, until the glaze has set. Serve and enjoy!

Mini Lemon Drop Cupcakes

Print Pin Rate

Course: Cake, Dessert

Cuisine: American

Keyword: lemon mini cupcakes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cupcakes

Calories: 62kcal

Author: Jessica & Nellie

Ingredients

Mini Lemon Cupcakes

15.25 oz box lemon cake mix
3.4 oz box instant vanilla pudding
4 large eggs
1 ¼ cup sour cream or yogurt
½ cup milk

Easy Lemon Glaze

3 ½ cups powdered sugar
2 tsp grated lemon zest from 1 lemon
2 TBSP unsalted butter melted
¼ cup fresh lemon juice from 1 lemon
¼ cup hot water

Instructions

Prep: Preheat the oven to 325 F. Coat a mini muffin pan with cooking spray.
Batter: Combine the cake and pudding mix, eggs, sour cream, and milk in a large bowl. Beat the ingredients with an electric mixer for several minutes until blended and smooth.
Fill each muffin hole about ½ way full. I used a small cookie scoop for this step and it worked perfectly!
Bake: Place the muffin pan in the preheated oven and bake for about 12 minutes or until a toothpick inserted in the center comes out clean.
Let the pan cool on a wire rack for about 2 minutes and then turn it over on the rack so that all the muffins are upside down. Repeat the baking process until all the batter has been used. This recipe makes about 75 mini cupcakes, so I ended up baking three batches in my mini cupcake pan that holds 24 cupcakes. Let the cupcakes cool completely before adding the glaze.
Lemon Glaze: You'll want to place wire cooling racks over wax or parchment paper, this will minimize clean up.
In a small bowl combine the powder sugar, lemon zest, butter, lemon juice, and hot water. Whisk until smooth.
Dip the bottom of each cupcake into the glaze. The bottom side of cupcakes are softer and absorb the glaze so much better. Set the cupcakes on a cooling rack, keeping them inverted, so the cupcake bottoms are now the top!
Let the cupcakes cool for 10-15 minutes, until the glaze has set. Serve and enjoy!

Video

Notes

Mini cupcakes will stay fresh for about 3 to 4 days when stored properly. Keep them in an airtight container at room temperature.

These cupcakes can be frozen for longer storage as well. In an airtight container or ziplocked bag, these treats will freeze for up to 3 months. Defrost at room temperature, then add the glaze when defrosted and ready to enjoy.

Nutrition

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Can you freeze Lemon Drop Mini Cupcakes?

I recommend you freeze the mini cupcakes baked, but not dipped in the glaze. Store the cupcakes in an airtight container or freezer bags for up to 3 months in the freezer. Once you’re ready to serve them, let them thaw on the countertop, then proceed with the instructions for making the glaze and dipping the cupcakes.

How long are these lemon cupcakes good for?

Mini lemon drop cupcakes can remain fresh for about 3 to 4 days when stored properly. To keep them moist, they should be placed in an airtight container at room temperature.

If refrigerated, they can last slightly longer, around 5 to 7 days. Always allow them to come to room temperature before serving for the best taste.

Is there an alternate glaze I can add to these cupcakes?

Yes, an alternate glaze can be made using a simple mixture of cream cheese and powdered sugar. Combining 4 ounces of softened cream cheese with 1 cup of powdered sugar and a splash of lemon juice creates a tangy alternative. This option adds a creamy texture that complements the lemon flavor nicely.

Can I add lemon curd into the center of mini lemon cupcakes?

Incorporating lemon curd into the center of the cupcakes is a delightful enhancement. After baking, a small hole can be made at the top of each cupcake to fill with lemon curd. This addition introduces a burst of zesty flavor and adds moisture.

Need more recipes to round our your Spring Event? Try these:

For a light appetizer for any party, these mini wedge party salads are always a hit!
Serve some protein to fill up your guests, this delicious chicken salad with grapes and pecans will do just the trick. Or get your BBQ heated up and make this marinated grilled chicken!
Try this delightful loaded potato salad to go with your main dish, it’s simple and pairs well with many dishes.
Need a fun, festive drink to serve as well? We’ve got you covered! Try these tasty Cherry Italian Sodas.

Mini Lemon Drop Cupcakes are delicious bite-sized treats that start with a lemon cake mix! The easy lemon glaze soaks into the bottoms to make these little cupcakes even more incredible.

MINI LEMON DROP CUPCAKES

📫 Save this recipe! Send it to your email! 📩

Lemon Cupcakes: Sweet and Tangy Bites Perfect for Any Occasion

Why you’ll love these Mini Lemon Cupcakes