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5 from 7 votes


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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Cake, Dessert
Cuisine: American
Keyword: lemon mini cupcakes
Servings: 75 cupcakes


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


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.