Gluten-Free Lemon Poppers. If you crave the taste of a glazed cake donut, these gluten-free lemon poppers are for you! These gluten-free lemon poppers are like a little taste of sunshine.
I recently went to a Ladies Night Out event and shared some gluten-free mini cupcake love. I made chocolate fudge, chocolate cherry, hummingbird with cream cheese frosting and lemon poppers. The lemon poppers were the ladies favorite, so I knew I needed to add the recipe to my blog.
These gluten-free lemon poppers are my version of Paula Deen’s Lemon Blossoms. When I first went gluten-free, I looked for recipes that could be easily modified, and this was one of my favorites. This is an easy recipe made with your favorite brand of vanilla gluten-free box cake mix and lemon pudding mix.
I adore the sweet and tart taste of lemon cake, especially with a glaze. If you are not a big glaze fan, these little cake poppers can perfectly stand alone. I even used this batter in my mini donut pan and they turned out delicious. My husband actually likes them this way the best. He so misses donuts!
If you crave the taste of a glazed cake donut, these lemon poppers are for you! These gluten-free lemon poppers are like a little taste of sunshine.
Check out my first recipe video below!
Recipe adapted from Paula Deen’s Lemon Blossoms.
★Did you make this recipe? Please give it a star rating below!★
Gluten-Free Lemon Poppers
- 1 box of gluten-free yellow cake mix I like Pillsbury Gluten-Free
- 1 box of gluten-free lemon pudding mix I like Jell-O
- 4 large eggs
- 3/4 cup of vegetable oil
- 1/2 cup applesauce I buy the snack cups which are the perfect size
- 4 cups of powdered sugar
- 1 tablespoon of lemon zest
- 1/3 cup lemon juice
- 3 tablespoons of water
- 3 tablespoons of vegetable oil
- Preheat the oven to 350°
- Spray mini muffin tin with cooking spray.
- Combine the gluten-free cake mix, gluten-free pudding mix, eggs, applesauce and oil and blend well with an electric mixer until smooth (batter will be sticky).
- Fill each mini muffin tin 3/4 way with batter. I like to use a cookie scoop.
- Bake for 12 minutes.
- Make glaze while poppers are baking.
- To make the glaze, combine the powdered sugar, oil, water, lemon juice and zest in a medium bowl. Mix with a spoon until smooth.
- Dip the poppers into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, before storing in containers with tight-fitting lids.
Mama says "Check all of your labels!"
Recipe adapted from Paula Deen's Lemon Blossoms.