Preheat the oven as directed on the cake box. Line 22 muffin cups with cupcake liners. (The mix states it makes 24 cupcakes, but you want the cupcakes to be a little larger so only make 22.) Set the pans aside.

Prepare the cake batter as directed on the cake box.

Pour the batter into 22 cupcake liners evenly.

Bake as directed for cup cakes.

When they're done, remove each one from the pan and cool on a wire rack.

Cook the lemon filling according to the package directions; set aside to cool.

When the cupcakes are completely cooled, use a sharp paring knife to cut the tops off as shown.

Fill the cupcake with some of the filling.

Press the cake top in the filling.

Dust the cupcakes with confectioner’s sugar.

Serve and enjoy!