Lemon Blossom Cupcakes Recipes

LEMON BLOSSOMS

Steps:

• Preheat oven to 350 degrees. (325 for dark, non-stick pan)
• Spray mini muffin tins.
• With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.
• Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.
• Bake for 10 -12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel.
• For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.
• While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
• Using a spoon, drizzle more glaze over blossoms, if desired.
• Let set for 1-2 hours. Store in airtight container.
• This recipe works great if you want to make them a day ahead too!
• Makes 4 dozen

LEMON BLOSSOMS (PAULA DEEN)

Steps:

• 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.

LEMON BLOSSOM CUPCAKES

Steps:

• For the Cupcakes:
• Preheat the oven to 350ºF. Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
• Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.
• Add the vanilla to the milk in a large liquid measuring cup.
• Add one third of the dry ingredients followed by one third of the milk, and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last third of dry ingredients followed by the last third of milk. Mix slowly until just incorporated. Add lemon juice and zest, and mix thoroughly at low speed.
• Scoop the batter into the cupcake pan using a standard-size ice-cream scoop until the cups are two-thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.
• Transfer the pan to a wire rack to cool completely.
• For the Frosting:
• Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3 to 5 minutes. Frost the cupcakes with a swirl, and top with a lemon wedge or piece of lemon zest!