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Three strawberry lemon blossom mini cupcakes on a stick sitting on a cupcake liner
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5 from 3 votes

Strawberry Lemon Blossoms

Strawberry Lemon Blossoms ~ Mini strawberry and lemon treats dunked in a lemon sugar glaze make a perfect bake sale treat!
Prep Time20 mins
Cook Time12 mins
Cooling Time1 hr
Total Time32 mins
Course: Dessert
Cuisine: American
Servings: 48
Calories: 128kcal
Author: Julie Evink


  • 1 box strawberry cake mix
  • 1 3.5 oz instant lemon pudding mix
  • 4 large eggs
  • 3/4 cup vegetable oil
  • Glaze:
  • 4 cups powdered sugar
  • 1/3 cup fresh lemon juice
  • zest of 1 lemon
  • 3 tbsp vegetable oil
  • 3 tbsp water


  • Preheat oven to 350 degrees.
  • Grease mini muffin tins.
  • In a large bowl, beat cake mix, pudding mix, eggs, and oil for 2 minutes with an electric mixer.
  • Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.
  • Bake for 10-12 minutes. Make glaze while they bake (see below).
  • Remove from oven and let cool in pan for a minute or two. Lay out a dish towel and turn out muffins onto it.
  • While they are still warm, dunk each strawberry 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.
  • For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a whisk until smooth.


Calories: 128kcal | Carbohydrates: 19g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 79mg | Potassium: 6mg | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 0.7mg | Calcium: 19mg | Iron: 0.2mg