Ingredients

For the Lemon Cupcakes:
• 1 white cake mix
• 1 (3.4 ounce) instant lemon pudding mix
• 3/4 cup vegetable oil
• 3 eggs
• 1 cup lemon-lime soda
For the Lemon Butter Frosting:
• 1/3 cup butter, softened
• 1/3 cup shortening
• 1 teaspoon vanilla extract
• 2 teaspoons lemon extract
• 4 cups confectioners' sugar
• 4 tablespoons milk
• 29 Lindt citrus white chocolate truffles (2 bags)
• 4- drops yellow food coloring (optional)
• white sugar sprinkles (optional)

Instructions

For the Lemon Cupcakes:
1. Line cupcake tin with cupcake liners
2. Preheat oven to 350 degrees.
3. Combine the cake mix, pudding mix, oil and eggs; beat until well combined.
4. Slowly beat in soda.
5. Fill cupcake liners 2/3 full.
6. Bake 20 minutes or until a toothpick inserted into the center comes out clean.
7. When cool enough to handle move to wire rack and cool completely.
8. Scoop out the center (large enough for the truffle to fit).
9. To scoop use a pairing knife and spoon or use a melon baller.
10. Drop one unwrapped truffle in the center; press the cupcake top back on.
For the Lemon Butter Frosting:
11. Beat together the butter, shortening, vanilla and lemon extract.
12. Slowly add confectioners' sugar one cup at a time.
13. Beat in up to 4 tablespoons of milk; 1 tablespoon at a time until frosting reaches spreading consistency.