Prep 12 mins
Cook 1 hr 15 mins
These mini cupcakes are packed with lemon flavor. A Paula Deen recipe.
- 18 1⁄2 ounces yellow cake mix
- 3 1⁄2 ounces instant lemon pudding mix
- 4 large eggs
- 3⁄4 cup vegetable oil
- 4 cups confectioners' sugar
- 1⁄3 cup fresh lemon juice
- 1 lemon, zest of
- 3 tablespoons vegetable oil
- 3 tablespoons water
- Preheat the oven to 350°F.
- Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
- Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
- Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
- With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
- Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Oh my.........I've been making these for at least 4 years and have some in the oven right now. They are such a different and easy to eat dessert. We are going to a birthday party and I was asked to bring a dessert.....(sort of an open house affair), and I thought this would be perfect.
I thought I had reviewed this recipe long ago.....but guess it disappeared.
These are really easy to make.....and as far as being too sweet.....that's why everyone likes them I guess.
Thanks Paula and Sharlene for posting. Donna
I'm pretty sure it'd be grounds for divorce if I didn't mark this as a "favorite" and save this recipe forever, lol. My husband LOVED them...and I did a decent amount of damage to the batch, too :). They have the perfect amount of tart & sweet to make them addictive. I did not have Lemon pudding mix so I subbed Vanilla 1 tsp of lemon extract. I also messed up and added the 3 T ea of oil & water to the batter (skipping rt over the oil called for in the batter)...I caught it after my 1st batch was in & added a little more oil, but I didn't notice much difference in either batch. <3 a recipe I can screw up & it still turns out great! (I did make the icing correctly, tho). I let them cool for a couple min b4 dipping them & they held together fine as long as I didn't try to submerse them. After the first layer of icing dried a bit I went back & redipped the whole batch (& I'm glad I did...super yummy!) since I had just enough icing to do so...fabulous! Thanks so much for the recipe!
This is a little over due but I made these for christmas eve at my in-laws and it was a hit!! I did dip in the glaze which made them very sweet. But it was a nice contrast between the tart and sweetness. I can't wait until next family holiday where upon I have a good excuse to make these again.