Mini Lemon Drop Cupcakes

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.

Prep Time10

Cook Time15

Total Time25

Course: Cake, Dessert

Cuisine: American

Keyword: lemon mini cupcakes

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