LEMON DROP GLAZED MINI CUPCAKES
Little Lemon Drop Glazed Mini 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!
Servings: 75 cupcakes
Calories: 62kcal
Ingredients
Mini Lemon Drop Cupcakes
- 1 box lemon cake mix
- 1 box instant vanilla pudding 3.4 oz, dry mix
- 4 large eggs
- 1 1/4 cups sour cream or yogurt
- 1/2 cup milk
Easy Lemon Glaze
- 3 1/2 cups powdered sugar
- 2 tsp grated lemon zest from 1 lemon
- 2 TBSP unsalted butter melted
- 1/4 cup fresh lemon juice from 1 lemon
- 1/4 cup hot water
Instructions
To make the Mini Lemon Cupcakes:
- Preheat the oven to 325 F. Coat mini muffin tin with cooking spray.
- 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.
To make the Lemon Glaze:
- 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.
Video
Nutrition
Serving: 1lemon drop | Calories: 62kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 58mg | Potassium: 15mg | Fiber: 1g | Sugar: 9g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg