• 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!

For the Cream Cheese Lemon Frosting:

• Place cream cheese and butter into a large bowl.
• Beat with a mixer until creamy then add powdered sugar.
• Finally, mix in vanilla, lemon juice, and zest.
• Once combined gently fold in Cool Whip.
• You can add yellow food coloring for a brighter color if you'd like. I add 15 drops.
• Cover and place in the fridge to chill for a couple hours or up to overnight.
• When ready to serve, scoop into a piping bag and pipe onto cupcakes.

• Preheat the oven to 400 degrees.
• Wash and dry mason jars, set lids aside. Pint size jars work great. Spray with non stick spray.
• For the cake: Sift together flour, unsweetened cocoa powder, and salt; whisk to combine.
• Set aside.
• In a large mixing bowl beat butter and sugar until creamed and combined.
• Add eggs and vanilla and mix well.
• In a small bowl or measuring cup mix buttermilk and red food coloring.
• With the mixer running on low alternately add 1/4 of the flour and 1/3 of the buttermilk mix until fully combined (start with flour).
• Finally mix baking soda and white vinegar in a small bowl or cup.
• Pour into batter and mix well (if making batter ahead of time wait to do this step until right before you bake).
• Pour batter into jars, filling halfway. I use a measuring cup for less mess.
• Place jars on a baking sheet, 6 to 8 per baking sheet.
• Bake for 20-30 minutes, depending on what size jars you use. Stick a toothpick or butter knife in the center and if they come out clean the cake is done!
• Meanwhile, while cakes are baking, place lids (not rings) in a small saucepan filled with water.  bring to a boil and then turn off heat and let sit in hot water while cakes bake.
• As soon as cakes come out of the oven remove lids one out of a time with tongs and dry off with a hand towel.
• Place lids on top of hot jars (wear oven mitts!) and screw the rings on each jar tightly.
• Set aside to cool. The lids will pop when they seal from the heat, approx 30 min.
• You can decorate with ribbon and a gift tag and don't forget to send a jar of frosting!