Step 1

Preheat the oven to 350 degrees Fahrenheit and spray a mini muffin tin with cooking spray.

Step 2

In a large mixing bowl whisk together the cake mix, pudding mix and lemon zest until combined.

Step 3

Beat in the eggs and melted butter using a hand or stand mixer until completely combined and smooth, about 2-3 minutes. The batter will be thick.

Step 4

Scoop about 1 Tablespoon of batter into each mini muffin indentation, until they are about ½ full.

Step 5

Bake for 8-12 minutes or until the color begins to get golden on the edges and a toothpick comes out clean. Do NOT over bake!

Step 6

Allow to cool for 5 minutes and then use a gently twisting motion to remove the blossoms from the pan and place on a cooling rack. If necessary, you can scrape the edges gently with a butter knife so that they come out easier.

Step 7

Whisk together the powdered sugar and lemon juice in a small mixing bowl until smooth. If necessary, add more lemon juice in 1 teaspoon increments until you have a thick glaze consistency.

Step 8

Dip the top of each still warm Lemon Blossom in the glaze, gently swirl off excess glaze and then return it to the cooling rack.

Step 9

After dipping all of them you can use a fork to drizzle any extra glaze over the top as decoration, optional.

Step 10

Allow the lemon blossoms to cool completely before serving.