Pink Lemonade Cupcakes

It's light and fruity flavor make this the perfect summer time cupcake. But beware! This tiny cupcake packs in so much  sweet sugary goodness that a milk chaser is manditory! And if you're on a diet—ABORT!

Ingredients

For the cupcakes:

1 pkg white cake mix

1 pkg vanilla instant pudding mix (4 serving size)

1/2 pkg pink lemonade Crystal Lite

3 large eggs

1/2 tsp vanilla extract

1/2 tsp lemon zest

1 cup sour cream

1/2 cup water

1/3 cup oil

For the frosting:

1 8-oz pkg of cream cheese, softened

1/2 cup butter, softened

1/2 tsp lemon zest

1/2 tbls lemon juice

1 tbls vanilla extract

1 cup powdered sugar

1 pkg Skittles®

Instructions

Preheat the oven according to the directions on the cake mix box.

Mix the dry ingredients in a large bowl with a wire wisk. In a small bowl mix the wet ingredients until combined. Add the wet ingredients to the dry ingredients. Mix on low for 30 seconds, then on medium for 2 minutes.

It makes a really thick batter, so you have to spoon it into the muffin tins. Also, it sinks a bit after it comes out of the oven, so fill the muffin tins almost to the top.

Bake according to the cake mix box.

While the cupcakes are baking, make the frosting.

Using a mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla. With the mixer on low speed, slowly add the powdered sugar.

Allow the frosting to chill for 15-30 minutes in the refrigerator.

After the cupcakes have cooled completely, apply a generous amount of frosting to each one (I mean it!). Top with 3-4 Skittles® pieces and grab your stretchy pants! You're gonna need 'em.