Prepare lemon cake mix according to package directions.

Add 1 tablespoon of limoncello and 1 teaspoon of lemon zest to the batter.

Bake cupcakes according to package directions.

Let cool on a rack.

Using a wooden skewer, make holes in the top of each cupcake, avoiding the paper liners.

Prepare lemon Jello with 1/2 cup hot water and 1 cup cold water, plus 1 tsp fresh lemon juice.

Slowly pour the Jello mixture over each cupcake, saturating it thoroughly.

Refrigerate cupcakes for several hours to firm up.

Combine the second lemon Jello package, lemon pudding mix, milk, vanilla, and 1 tsp lemon zest.

Mix very well.

Gently blend in the extra creamy dessert topping.

Refrigerate the frosting.

Frost the cupcakes with the lemon cream mixture.