Preheat oven to 350, and line (2-12 muffin tins) with cupcake liners.
Pour cake mix in a medium bowl. If you are using anything other than a 12 oz can, measure out 1 1/2 cup of pop, and add to cake mix.
Beat cake mix and pop together until batter is smooth and creamy.
Pour cake mix into lined muffin tin, filling each cup about half way full. Place cupcakes in the preheated oven for 18-20 minutes.
While cupcakes are baking, mix together pudding mix, milk, cool whip, lemon juice, and food coloring (if desired).
Gently fold everything together, until everything is well combined, and frosting is light and fluffy. Place whipped topping in the fridge to chill until cupcakes are ready to be frosted.
When cupcakes come out of the oven, let them cool completely before frosting.
To prepare the frosting to pipe on the cupcakes, take a large ziplock back and turn it ‘inside out’. Using a spatula, scoop the frosting into one of the corners of the bag. Then turn bag ‘right side out’, and push frosting all the way down into the corner of the bag. Snip the corner of the bag off with sharp scissors…And your ready to begin piping!
This step is optional, but if you desire to have a ‘filled’ cupcake, you may follow the next four steps!
Start by taking a knife and cutting out a circle in the middle of the cupcake.
Pipe about 1 tbs frosting in the hollow part of the cupcake…
And place the top back on!
To frost the tops of the cupcakes, squeeze frosting out of the bag while making a swirling/upward motion and lift at the peak! Garnish with sprinkles if desired!