Pink Lemonade Cupcakes

Preheat oven to 350°F. Place 24 Reynold Kitchens^® Pastel Baking Cups into muffin tins.

In bowl of an electric mixer, combine cake mix, buttermilk, butter, jelly, eggs, zest, juice, and food color, if desired. Beat according to package directions. Portion into Reynolds Kitchens^® Pastel Baking Cups, filling cups about 2/3 full.

Bake according to package directions. Cool cupcakes completely on a wire rack.

Meanwhile, beat together butter, cream cheese, jelly, lemon juice, vanilla extract, and red food color, if desired, until fluffy. Gradually add powdered sugar until desired consistency, adding more powdered sugar as needed.

Spread or pipe frosting onto cupcakes and decorate with strawberries, lemon slices, and paper straws, if desired.

*Follow measurements on your cake mix. For water, substitute buttermilk. For oil, substitute melted butter.