Prepare cake batter as directed on package. Spoon batter evenly into 24 paper-lined muffin cups. Bake 18 to 20 min. or until golden brown. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Pour into 11x7-inch dish. Refrigerate 15 to 20 min. or until firm.
Flake jelly coarsely with fork. Reserve 3 Tbsp. jelly. Combine remaining jelly lightly with Cool Whip. (Whipped Topping should be just "flecked" with jelly.) Spoon onto cupcakes just before serving. Top with reserved jelly.
Kraft Kitchen Tips!
Prepare using your favourite flavour of Jell-O No Sugar Added Jelly Powder, such as Lime or Raspberry.
Calories From Fat
% Daily Value
Fat 1 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 160 mg
Carbohydrate 17 g
Fibre 0 g
Sugars 12 g
Protein 2 g
24 servings, 1 topped cupcake (40 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.