Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini-muffin tin.
2. In a bowl, combine yellow cake mix, eggs, vegetable oil, and instant lemon pudding mix. Mix until well combined.
3. Scoop the batter into the mini-muffin tin, filling each cup about two-thirds full.
4. Bake for 12-15 minutes or until the edges are lightly golden.
5. While the blossoms are baking, make the glaze by whisking together powdered sugar, fresh lemon juice, and lemon zest until smooth.
6. Once the lemon blossoms are out of the oven, let them cool for a few minutes.
7. Dip each blossom into the melted butter, then roll it in the glaze until fully coated.
8. Place the glazed blossoms on a wire rack to set.
9. Allow the glaze to firm up before serving these zesty, bite-sized delights.