Recipe: Gluten Free (and Dairy Free) Lemon Blossoms

This is, by far, one of the most popular recipes I bake up on a regular basis.  Why?  Because I have yet to meet someone who doesn’t love these.  Everyone loves citrus, right?  Seriously, I’ve had people who don’t like sweets devour these.

My friend, Jenn, introduced me to this recipe, and we just sort of tweaked it to fit my dietary needs.

I think I might need to make these for the next Saturday group run…for afterwards, of course.  Anyway, I do get asked for this recipe often, and it occurred to me I never did throw it up on my blog.  My friend, Megan, is the reason this is happening now.  Trust me…long overdue!!

Without further adieu…

Recipe: Gluten Free (and Dairy Free) Lemon Blossoms

Gluten Free (and Dairy Free) Lemon Blossoms

Servings: ~60 mini muffins (5 dozen)
Time: Prep 12 minutes; Bake 12 minutes


  • 18 .5 ounce package gluten-free yellow cake mix or vanilla cake mix
  • 3.4 ounce package instant lemon pudding mix
  • 4 large eggs
  • 3/4 cup vegetable oil

Ingredients for Glaze:

  • 2 cups confectioners’ sugar
  • 1/4 cup fresh lemon juice
  • 1 lemon, zested
  • 1.5 tablespoons vegetable oil
  • 1.5 tablespoons water


Preheat the oven to 350° F.

Spray miniature muffin tins with vegetable oil cooking spray.

Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.

Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and water. Mix with a spoon until smooth.

Dip each muffins into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm muffins, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.


I love how easy these are to make and how delicious they are.  I never have a problem when I get asked to make these.  I have whipped them up at the last minute for things too.

So, tomorrow, these beauties are coming to the office with me.  These are a total favorite among the peeps at the office.  So, in honor of my roommate’s birthday (she LOVES lemon)…these help kick off a weekend of birthday fun!


4 Replies to “Recipe: Gluten Free (and Dairy Free) Lemon Blossoms”

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