Little Lemon Drop Glazed Mini Cupcakes are heavenly chomp estimated treats that begin with a lemon cake blend! The simple lemon coat douses into the rearranged smaller than expected cupcakes and is a straightforward, amazingly tasty lemon cake blend formula! 

Little Lemon Drops are completely astounding and everybody will love you for making and sharing them! I took these to a grill and they were eaten up in around 5 minutes… .some time before the meat even begun cooking! Everybody was shouting about how astounding they were and I was excited on the grounds that this formula is so natural and it makes around 75 little cupcakes so it's ideal for vast get-togethers. Despite the fact that, my significant other ate around twelve himself before we even left the house so 75 of them doesn't really go the extent that you'd think! 

This formula for Little Lemon Drops really begins with a lemon cake blend! You add a couple of essential fixings to the cake blend: a crate of vanilla pudding, eggs, harsh cream or yogurt and milk. That is it! Prepare the smaller than normal cupcakes, at that point I like to dunk them in my lemon coat topsy turvy. The lemon coat assimilates into the smaller than expected cupcakes better when they're upset! This is a straightforward yet heavenly formula that everybody goes insane over.


Ingredients :
Mini Lemon Drop Cupcakes :
  • 1 box lemon cake mix
  • 1 box instant vanilla pudding 3.4 oz, dry mix
  • 4 large eggs
  • 1 1/4 cups sour cream or yogurt
  • 1/2 cup milk

Easy Lemon Glaze :
  • 3 1/2 cups powdered sugar
  • 2 tsp grated lemon zest from 1 lemon
  • 2 TBSP unsalted butter melted
  • 1/4 cup fresh lemon juice from 1 lemon
  • 1/4 cup hot water

Instructions :
To make the Mini Lemon Cupcakes:
  1. Preheat the oven to 325 F. Coat mini muffin tin with cooking spray. 
  2. Beat the ingredients in a large bowl with an electric mixer for several minutes until blended and smooth. Fill each muffin hole about 1/2 full. I used a small cookie scoop and it worked perfectly! Bake for about 12 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool the pan on a wire rack for about 2 minutes and then turn the muffin pan over on a wire rack so that all the muffins are upside down.
  4. Cool completely and once all the batter is cooked, you can make the glaze.

To make the Lemon Glaze:
  1. Place the wire racks over waxed paper. Beat the glaze ingredients in a medium bowl until smooth.
  2. Dip muffins in glaze to coat the bottoms (which are now the tops!) and the sides and let the excess drip off back into the bowl.
  3. Place each lemon drop back on the wire racks until the glaze is set.

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