Preheat oven to 350.

Using a stand or a hand mixer, blend cake mix, pudding mix, and oil together.

Add eggs one at a time, mixing between additions.

Pour in milk and continue to mix.

Add sour cream, lemon juice, and zest.

Mix until everything is thoroughly blended together, but DO NOT over mix.

Pour cake batter into gold cupcake liners in cupcake pan, and place pan oven for 20 minutes.

Check middle cupcake with a toothpick; if it comes out clean, remove the pan from the oven, but if not, let them bake a couple more minutes.

Remove cupcakes from oven. Allow to cool for about 5-10 minutes before removing the cupcakes from the pan. Place cupcakes on a cooling rack, and then make the second half of the cupcakes using the remaining batter.

For the icing, cream together the butter and powdered sugar in a stand or a hand mixer for about 2-3 minutes. Add lemon juice and zest.

Once you're finished mixing the ingredients together for the icing, pipe icing onto completely cooled cupcakes, sprinkle on the coconut, and then follow the instructions in this post for making the candy snowflakes and Olympic Rings.*

Top 'em off with an American flag, and enjoy watching the Games with family and friends!