MINI LEMON DROP CUPCAKES

Mini Lemon Drop Cupcakes are the ultimate bite-sized dessert that brings a burst of citrus flavor to any spring gathering, baby shower, brunch, or afternoon tea. These light, moist, and tangy cupcakes are made with a simple combination of lemon cake mix, instant vanilla pudding, and creamy dairy ingredients, giving them a soft and tender texture that practically melts in your mouth. Topped with a luscious lemon glaze, they offer the perfect balance of sweetness and tartness in every bite. This easy recipe yields about 75 mini cupcakes, making it perfect for parties or sharing with friends and family.

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

1. Prep the Oven and Pan: Preheat your oven to 325°F and lightly coat a mini muffin pan with cooking spray.
2. Make the Batter: In a large mixing bowl, combine the lemon cake mix, instant vanilla pudding mix, eggs, sour cream (or yogurt), and milk. Beat with an electric mixer for several minutes until smooth and well combined.
3. Fill the Pan: Using a small cookie scoop, fill each muffin cup about halfway with batter.
4. Bake: Place the pan in the oven and bake for about 12 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the Cupcakes: Allow the pan to cool on a wire rack for 2 minutes, then turn the cupcakes out onto the rack so they are upside down. Repeat until all the batter is baked. Let cupcakes cool completely before glazing.
6. Prepare the Glaze: Place wire racks over parchment or wax paper for easy cleanup. In a small bowl, whisk together the powdered sugar, lemon zest, melted butter, lemon juice, and hot water until smooth.
7. Dip and Glaze: Dip the bottom of each cooled cupcake into the glaze. The bottom absorbs the glaze better, giving a more flavorful bite. Keep cupcakes inverted so the bottoms become the tops.
8. Set and Serve: Allow the glaze to set for 10–15 minutes before serving.

Serving and Storage Tips

Serving Tips

1-Serve these cupcakes at room temperature so the lemon glaze has the perfect texture and shine.
2-Arrange them on a tiered cake stand or platter for an eye-catching dessert table display.
3-Pair them with tea, coffee, or a sparkling lemonade for a refreshing combination.
4-For an extra touch, dust lightly with powdered sugar just before serving for a bakery-style presentation.

Storage Tips

1-Room Temperature: Store in an airtight container for up to 3 days. Keep them in a cool, dry place to maintain the glaze’s texture.
2-Refrigerator: If storing longer, place cupcakes in a sealed container in the fridge for up to 5 days. Let them come to room temperature before serving for best flavor and softness.
3-Freezer: Freeze ungarnished cupcakes (without glaze) for up to 2 months. Wrap each cupcake individually in plastic wrap and place in a freezer-safe bag or container. Thaw at room temperature and glaze before serving for a fresh taste.

Variations

1. Lemon Blueberry Mini Cupcakes
   Fold 1 cup of fresh or frozen blueberries into the batter before baking. The juicy berries add a pop of color and a burst of fruity sweetness that pairs perfectly with the tangy lemon flavor.
2. Strawberry Lemonade Cupcakes
   Replace half of the milk with strawberry puree and add a touch of pink food coloring to the batter. Top the glazed cupcakes with a small slice of fresh strawberry for a pretty and refreshing twist.
3. Coconut Lemon Mini Cupcakes
   Stir ½ cup of shredded coconut into the batter for added texture. Sprinkle lightly toasted coconut on top of the glaze for a tropical flair.
4. Lemon Cream Cheese Frosted Cupcakes
   Instead of glazing, top the cooled cupcakes with a cream cheese frosting made with cream cheese, butter, powdered sugar, and lemon zest. This creates a richer, more decadent dessert.
5. Raspberry Lemon Mini Cupcakes
   Drop a fresh raspberry into the center of each batter-filled muffin cup before baking. The raspberry softens while baking, adding a tart-sweet surprise inside each bite.
6. Poppy Seed Lemon Cupcakes
   Add 2 tablespoons of poppy seeds to the batter for a delightful crunch and a bakery-style touch reminiscent of lemon poppy seed muffins.
7. Lavender Lemon Mini Cupcakes
   Add 1 teaspoon of culinary lavender buds to the batter for a subtle floral aroma and flavor. Perfect for spring tea parties or elegant gatherings.
8. White Chocolate Lemon Cupcakes
   Fold ½ cup of white chocolate chips into the batter for a creamy sweetness that balances the tart lemon glaze beautifully.
9. Gluten-Free Mini Lemon Drop Cupcakes
   Use a gluten-free lemon cake mix and ensure all other ingredients are gluten-free. The result is a treat that’s safe for gluten-sensitive guests without sacrificing flavor.
10. Sugar-Free Mini Lemon Drop Cupcakes
    Opt for a sugar-free cake mix, sugar-free pudding, and a powdered sugar substitute for the glaze. Great for those watching their sugar intake but still wanting a lemony treat.

FAQs

1. Can I make these cupcakes ahead of time?
   Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Glaze them right before serving for the freshest look and flavor.
2. Can I use lemon pudding mix instead of vanilla pudding?
   Absolutely! Lemon pudding mix will intensify the lemon flavor, making the cupcakes extra tangy.
3. What’s the best way to glaze these cupcakes?
   Dipping the bottoms of the cupcakes into the glaze (while they are inverted) allows the softer side to absorb more glaze, giving a stronger lemon flavor.
4. Can I make these in a regular cupcake pan?
   Yes, but you’ll need to adjust the baking time to 18–20 minutes, depending on your oven.
5. Can I substitute yogurt for sour cream?
   Yes, plain Greek yogurt works well and still gives the cupcakes a moist texture.
6. How do I prevent my cupcakes from sticking to the pan?
   Use a good quality nonstick mini muffin pan and spray generously with cooking spray before filling.
7. Can I freeze Mini Lemon Drop Cupcakes?
   Yes, freeze them without the glaze in an airtight container for up to 2 months. Thaw completely before glazing.
8. Can I use bottled lemon juice for the glaze?
   Fresh lemon juice is best for a vibrant flavor, but bottled lemon juice can be used if fresh lemons aren’t available.
9. How many batches will I need to bake?
   This recipe makes about 75 mini cupcakes. If your mini muffin pan holds 24 cupcakes, you’ll need to bake in three batches.
10. Can I add food coloring to make them brighter?
    Yes, a few drops of yellow food coloring can make the cupcakes more vibrant and visually appealing, especially for themed events.

Mini Lemon Drop Cupcakes are the perfect bite-sized dessert for any occasion, offering a refreshing burst of citrus flavor in every soft, moist, and tender bite. With a simple batter made from cake mix, pudding, and dairy ingredients, these cupcakes are quick to prepare yet taste bakery-fresh. The zesty lemon glaze elevates their flavor, making them an irresistible treat for parties, spring gatherings, or simply as a sweet indulgence at home. Whether you follow the classic recipe or explore creative variations, these cupcakes are guaranteed to impress.

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