Prepare cake batter as directed on package. Blend in 1/4 cup (4 Tbsp.) dry drink mix; spoon into 24 paper-lined muffin cups.
Bake 20 to 22 min. or until toothpick inserted in centres comes out clean; cool in pans 5 min. Remove to wire racks; cool completely.
Mix remaining drink mix with frosting in medium bowl until blended. Gently stir in Cool Whip. Spread onto cupcakes.
Kraft Kitchen Tips!
Decorate frosted cupcakes with coloured sprinkles.
Cupcakes can be baked ahead of time. Cool, then frost as directed. Freeze in airtight container up to 2 months. Thaw in refrigerator before serving.
How to Store
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 2.5 g
Cholesterol 25 mg
Sodium 150 mg
Carbohydrate 31 g
Fibre 0 g
Sugars 27 g
Protein 2 g
24 servings, 1 cupcake (60 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.