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.