• Preheat oven to 375 degrees.
• In a large bowl add cake mix, eggs, oil, lemon juice, and zest.
• Mix until combined.
• Add a few drops of pink icing coloring and swirl to combined slightly. You can use traditional food coloring I just like how bright the icing coloring is.
• Roll dough into tablespoon size balls and drop into a bowl of powdered sugar.
• Roll them around until they're lightly covered.
• Place them in rows on a lined cookie sheet.
• Bake for 6-7 minutes.
• The bottoms will be light brown, and the insides chewy.

• 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.

• First, make blackberry ice by adding one blackberry to each space in an ice cube tray and then filling with water. Place in the freezer until frozen.
• Prepare lemonade by mixing the concentrate with water in a pitcher.
• Stir in 1 cup of blackberry juice and half of the remaining blackberries.
• Chill until ready to serve.
• To serve: add a hand full of blackberry ice cubes to a glass then fill the glass with Blackberry Lemonade. Garnish with a few extra blackberries on a toothpick.

• In a medium saucepan, bring the water and Zing Zero Calorie Stevia Sweetener to a boil.
• Reduce the heat and simmer, stirring occasionally, until the Zing Zero Calorie Stevia Sweetener dissolves.
• Add the lemon zest and lemon juice, stir, and remove from the heat.
• Let cool completely, then pour into a clean pitcher (strain if needed).
• In a blender or food processor, puree the pint of strawberries and add to the pitcher with the lemon juice.
• Stir well to combine and refrigerate until well chilled.
• Add the sparkling water and stir well.
• Pour over glasses filled with ice and serve.