Prepare batter according to package directions. Mix in the lemon with the water.

Spray the muffin top pan with a baking release spray for easy removal.

Place 3 tablespoons of batter in each portion of the muffin top pan.

Bake for 12 minutes at 350 degrees.

Let mini cakes cool completely.

Refrigerate the cakes for 15 minutes. (you can leave them in the pans)

Mix frosting with yellow colors and lemon flavor.

Place frosting into a piping bag with a 2D tip.

Place a circle of frosting on a mini cake, stack another on top, place another circle of frosting and then place the top and frost the top piece like a rose.

Apply sprinkles on top of the frosting before it firms up.