Preheat oven 350°F. Spray mini muffin tins.

With an electric mixer, beat cake mix, pudding mix, eggs and oil for 2 minutes. Using teaspoon, place a small amount of bstter in each mini muffin cup. Be careful not to overfill. Bake for 10-12 minutes. Remove to a cooling rack.

For the glaze: sift the powdered sugar into a bowl. Add lemon juice, zest, oil and 3 tbsp water. Mix with a spoon until smooth.

While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.

Using a spoon, drizzle more glaze over blossoms, if desired. Let sit for 1-2 hours. Store in airtight container.