Preheat oven to 325 degrees F. Line two mini muffin pans with parchment paper liners.

In a large mixing bowl using an electric mixer, combine cake mix, dry pudding mix, eggs, and vegetable oil for two minutes.

Using a small cookie scoop, fill the parchment paper liners with a small amount of batter until the liner is halfway full.

Bake for 15-17 minutes until the lemon blossoms reach the golden brown stage and a toothpick inserted into the center comes out clean, rotating the pans halfway through cooking.

While the lemon blossoms are baking, make the lemon glaze by stirring together all the glaze ingredients in a large bowl until smooth.

Remove the lemon blossoms from the parchment paper liners and dip each one into the glaze. Place onto wire racks to cool until they reach room temperature.