Description

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.

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

Prep the Oven and Pan: Preheat your oven to 325°F and lightly coat a mini muffin pan with cooking spray.
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.
Fill the Pan: Using a small cookie scoop, fill each muffin cup about halfway with batter.
Bake: Place the pan in the oven and bake for about 12 minutes, or until a toothpick inserted into the center comes out clean.
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.
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.
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.
Set and Serve: Allow the glaze to set for 10–15 minutes before serving.

Notes

Serving Tips

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

Storage Tips

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.
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.
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.