Happy Monday everyone! It’s  Tanya here with some seriously thirst-quenching cupcakes! There’s nothing more satisfying on a hot summer day than a tall refreshing glass of lemonade. These cupcakes have a twist on the classic summertime drink. Today for Cupcake Monday I bringing you Pink Lemonade, Cherry Lemonade, Strawberry Lemonade, and Raspberry Lemonade cupcakes!

Pink Lemonade with Lemon Curd Filling Cake in a Jar

What you’ll need: Makes 6 individual servings

1 box of white cake mix {+ ingredients to make cake}
1 tablespoon pink lemonade mix {I used Crystal Light}
6 tablespoons
lemon curd – divided
zest of 2 lemons – divided
8 ounces whipped
topping

What to do:
1. Preheat oven to 350 degrees. Spray 6 – 8 ounce mason jars with cooking spray and place
them into a deep sided baking dish.

2. Into your mixer add ingredients per cake box instructions, plus the pink lemonade mix. Mix well to combine.

3. Pour approximately 1/4 cup of batter into each mason jar. Top with 1 tablespoon of lemon curd. Top with additional  1/2 cup of batter. And a sprinkle of lemon zest to each.

4. Bake for approximately 25-30 minutes OR until it passes the toothpick test.

5. After removing from oven, allow cakes to cool completely. Once cooled, top with whipped topping and lemon zest.

YUM!

Need the perfect cupcake toppers or labels for your lemonade cupcakes? Download the designs we created for Kate Landers for Layla Grayce HERE!