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.
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.
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.
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
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
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.
Heidi Condon says
I am making these as I write this. Grrrr! I used a silicone mini muffin pan. The cupcakes just want to stay in their little wells and I have had to push each one out. Because they are so light and airy, some are falling apart. I do not like this pan and I just bought it specifically for this recipe. The cupcakes are good without the glaze. I find they are a bit “eggy” and wondered if my using large organic eggs may have something to do with it? I can’t wait to try them with glaze. My husband has been terribly sick with Covid-19 and this will be a welcome change to green jello.
Nellie says
Did you spray the silicone pan at all? I would spray it even though they are non-stick, just because it makes it so much easier to get baked goods out of pans that way! If your eggs are extra large, maybe try using one less egg next time? You definitely need to try them with the glaze though…they are even more delicious!
Jill Baird says
I can’t get enough of these! I’m a total sucker for a lemon anything! These are going to the top of the list!
Renee Goerger says
Lemon desserts are my weak spot. These cupcakes are amazing and I love their mini size so I don’t have to feel guilty eating more than one. 🙂
Diane says
Made these this morning!! Amazing!!! And so simple!! Already bought everything to make more. Thank you!!
Abigail says
Do these need to be refrigerated until eaten? Wanting to make them for a wedding but won’t have fridge space to store them before the reception.
Nellie says
Nope, no need for refrigeration at all!
Rachel says
What size cake mix? Different brands very in size!
Jessica says
15.25 oz is the standard size. I think you can get smaller ones from Dollar stores, but most grocery stores carry several brands in this standard size.
Judy says
My son’s absolute favorite. He calls them Little Lemon Crack Balls!
Carol Matney says
I PURCHASED A MINICUPCAKE PAN FOR 48 CUPCAKES, IS THIS TO BIG FOR YOUR RECIPE?
Nicole says
that should work just fine
Valerie Harrison says
Where can I find the calorie count? These were fantastic my family loved them and I made cupcake since I didn’t have the small pan.
Nicole says
There are about 62 calories per mini lemon drop. The information is provided at the bottom of the recipe card.
Allison says
Can this be made in full-size muffin tins? If so, does anything change? Maybe the cooking time?
I just don’t (yet!) own mini-size muffin tins.
Nicole says
The baking time will need to be extended due to the size difference you’ll want to bake them for the time requested on the back of the cake mix box for cupcakes.
Jaclyn says
How long do you think these will hold up flavor and spongy wise? I am making them three days before an event…should I freeze them and thaw the day before to glaze or will they still be just as delicious 3 days later?
Nicole says
Your plan for freezing them is good but i think simply storing them in the fridge would work as well
Angela Sklar says
Can I use mini cup cake liners and only glaze the tops ? Also, if the liners are not a good idea , what kind of spray works best? Regular cooking spray , or does it have to be the flour like spray only used for baking ? These really sound good and would love to make them for an upcoming family gathering !
Nicole says
liners are fine and the baking spray can be whatever you have on hand like olive oil spray, canola spray, or the floured baking spray. you could also just use regular nonstick cooking spray and then do a dusting of flour, which does the same as the baking spray.
Cindy Winters says
I made these several times and everyone enjoys them. I would like to know if you can use lemon instant pudding instead of vanilla?
Nicole says
I dont see why not. that would just be more lemony goodness in every cupcake
Angie says
Similar idea…we could use a white or yellow cake mix and lemon jello? Thanks
Nicole says
I dont see why not! (Sounds like a really good idea to be honest)
DawnR says
Good flavor but rubbery texture and muffins collapsed
Nicole says
That sounds like you may have overworked and overmixed the batter. Next time just mix until the ingredients have been combined and moistened.
Donna Inman says
I made these lemon drop glazed cupcakes with the frosting for the cookies and every single person that ate any of them fell in love they are so delicious.
Nicole says
Hahaha that’s great! 🙂
Susan says
Can you make these in a regular size cupcake/muffin pan.
Jessica says
You can, just increase the cooking time to around 20 minutes.
Donna Fasulo says
Can this recipe be made in a Bundt pan
Jessica says
I’ve not made them in a bundt pan, but I think it’d work well! Bake for 45-60 minutes. Enjoy!
Terrie Peterson says
OMG, these adorable mini lemon drop cupcakes were fabulous! Light, fluffy and delicious 😋 Out of 72 only 65 made it to the dipping glaze. I couldn’t resist tasting the little ones 😂 Will definitely make these again!
Terry says
Can they be made as regular size cupcakes?
Terry says
Everyone loves them but say if the were bigger, they wouldn’t need to eat so many! lol
Jessica says
You can make them bigger Terry, but I love them smaller for ease of eating!