Lemonade Cupcakes

I made this for my son's school picnic and received rave reviews from all the kids, and his teachers asked for the recipe. You know it's a hit when they argue over the last one!

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Member Recipe By TennesseMom

Prep Time 25 min
Total Time 1 hr 45 min
Servings 24

Ingredients

1: Box (1 lb 2.25 oz) Betty Crocker Supermoist Yellow Cake Mix

1: Box (3 oz) Store Brand Lemon Instant Pudding Mix

4: Large Eggs

1/2: Cup Canola oil

3/4: cups Fresh squeezed lemon juice (I squeezed about 5 lemons for this)

1: Heaping Tbsp lemon zest (about 2 lemon's worth)

1/2: Cup Water

1: container (1 lb.) Betty Crocker Rich and Creamy Lemon Frosting

5: tsp Name brand Pink Lemonade mix (I used Country Time), optional

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Directions

1 Preheat oven to 350 degrees.
2 Zest 2 lemons, then juice those and 3 more (total of 5). Set juice aside.
3 In large mixing bowl, add cake mix, instant pudding mix, eggs, canola oil, lemon juice, and water. Blend on low speed about 30 seconds, or until moistened. Then Beat for about 2 minutes on medium speed.
4 Fold lemon zest into cake mix. Spoon cake batter into paper lined cupcake pans and bake for 18-21 minutes, or until toothpick inserted into center comes out clean. Let cool for at least an hour.
5 When cupcakes are completely cooled, frost with lemon frosting.
6 Optional: Spoon 5 tsp of Pink Lemonade mix in small bowl. Add 2 drops of water, and with spoon keep stirring until all mix is clumping and slightly moistened. You may need less or more water, do one drop at a time. Sprinkle a little on top of frosted cupcakes as desired. (This makes a wonderfully sweet and sour topping for the cupcakes.)