Pink Lemonade Cupcake Truffles

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Recipe by South Your Mouth

Pink Lemonade Cupcake Truffles

1 box lemon cake mix

Eggs and oil for cake mix


1 16-oz. container lemon frosting

Pink sugar sprinkles

Make cake per manufacturer’s instructions for a 13x9 pan, substituting water with lemonade.

Allow cake to cool completely. Trim off the thin golden brown top and edges of the cake (you can leave the bottom be). This step is optional but removing the brown top and edges yields a brighter yellow cake ball batter.

Break cake into pieces and add to a large mixing bowl or stand mixer. Add frosting and mix on low speed with an electric mixer (use paddle attachment if using a stand mixer) until thoroughly combined and smooth. Cover and refrigerate “batter” for 4-6 hours.

Once batter is cold and firm, form into small balls. I used a cookie scoop to ensure each one was uniform in size. Roll each ball in sugar sprinkles. Store in refrigerator.