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The sour dust sprinkled on top gives you an instant pucker when you first take a bite, but the sweetness soon follows. \u2014Elizabeth Bramkamp, Gig Harbor, Washington","recipeIngredient":["1 package lemon cake mix (regular size)","1\/2 cup lemon-lime soda","1\/2 cup lemon juice","3 large eggs, room temperature","1\/4 cup canola oil","1 package (3 ounces) orange or lemon gelatin","2 drops lemon oil, optional","FROSTING:","2 cups butter, softened","6 cups confectioners' sugar","1 package (3 ounces) orange or lemon gelatin","5 to 6 tablespoons lemon juice","1 cup orange colored sugar, optional","1 tablespoon citric acid, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, lemon juice, eggs, canola oil, gelatin and, if desired, lemon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely."},{"@type":"HowToStep","text":"For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin and lemon juice; beat until smooth. Frost cupcakes. If desired, in a small bowl, stir together sugar and citric acid; dip cupcakes into sugar mix. Store in the refrigerator."}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 384 calories","fatContent":"19g fat (11g saturated fat)","cholesterolContent":"64mg cholesterol","sodiumContent":"293mg sodium","carbohydrateContent":"54g carbohydrate (45g sugars","fiberContent":"0 fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"krindfleisch"},"reviewBody":"These are good. They're tart and remind me of lemon meringue pie. I didn't use the optional lemon oil in the cake. I also substituted cream for the lemon juice in the frosting but will certainly try it next time. This makes a lot of frosting. I cut the recipe in half and still had more than enough to frost all the cupcakes. Also, I did not have orange colored sugar or citric acid so these were omitted in decorating.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"262932","romance_copy_dek":"If you love the pucker of sour candies, then these sour candy cupcakes will be right up your alley. 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