Ingredients
The following ingredients have 576 Servings
- 1 box Strawberry cake mix
- 1 box Lemon cake mix
- 1 3.4 oz box vanilla pudding mix
- 1 3.4 oz box lemon pudding mix
- 8 eggs (divided)
- 1 cup vegetable oil (divided)
- 2 cups water (divided {or according to box})
- zest from one lemon
- 1 {8 oz} cream cheese (softened)
- 4 tbsp {1/2 stick} unsalted butter
- 4 tbsp lemon juice
- zest from 1 lemon
- 2 tsp vanilla
- 16 oz powdered sugar {2 cups}
- 16 oz container Cool Whip
- yellow food coloring {optional}
Instruction
- Preheat the oven to 325 degrees.
- Line 2 cupcake pans with paper or silicone liners.
- Prepare the strawberry cake mix in a large bowl.
- Add strawberry cake mix, vanilla pudding mix, 4 eggs, 1/2 cup oil, and 1 cup water to the bowl.
- Beat on medium speed with a mixer for 2 minutes. Set aside.
- Repeat with the lemon cake mix in the large bowl. Add 1 cup water {or whatever box says}, 4 eggs, and lemon pudding mix.
- Beat on medium speed for 2 minutes then add lemon zest and stir to combine.
- Using an ice cream scoop, add one full scoop of lemon cake mix to each cupcake liner in the first cupcake pan.
- Repeat with the strawberry cake mix and add to the other cupcake pan.
- Place both pans in the oven and bake for 15 minutes.
- Remove from oven, let cool for 5 minutes, then remove to a cooling rack to cool completely.
- Meanwhile, repeat with remaining batter and bake 2 more trays of cupcakes.
- Once all cupcakes are cool, remove paper wrappers, then slice in half width wise.
- Using a large {16oz} mason jar, add a half of a lemon cupcake then top with a swirl of frosting {not too much or it will ooze over the side}.
- Top with a half of a strawberry cupcake then another swirl of frosting then repeat with one more lemon and one more strawberry.
- Add one last swirl of frosting then add the mason jar lid {and straw if you would like}.
- For the final touch, tie on a spoon with a ribbon then serve or give as a gift!
