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“This recipe started out as the Lemon Blossoms from "Paula Deen & Friends" cookbook. I didn't have the lemon or lemon pudding called for so I improvised. A word of warning - do not try this with a hand mixer. The dough is unbelievably stiff and I nearly burned out the motor on mine. The finished cupcakes are light as a feather though. I was truly amazed that such a thick batter would bake up so light.”
60 mini cupcakes

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
  2. Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
  3. Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
  4. Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
  5. Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
  6. Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
  7. When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.

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