Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1/4 cup (4 Tbsp.) dry drink mix into batter before spooning into prepared muffin cups.
Cool cupcakes in pans 10 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.
Kitchen Tips
Nutrition
Special Extra
Decorate Frosted Cupcakes With Colored Sprinkles.
Make Ahead
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
Keep Frosted Cupcakes Refrigerated.
Servings
24
NUTRITION & INGREDIENTS
24
Amount Per Serving
Calories
30
Calories From Fat
0
Total Fat 0g
0%
Saturated Fat 0
0 G%
Trans Fat 0
Cholesterol 0.00
0.00%
Sodium 0 G
0 G%
Total Carbohydrates 7g
2%
Fiber 0 G
0 G%
Sugars 7g
7g%
Protein 0 G
0 G%
% Daily Value*
Vitamin A
0%
Vitamin C
10%
Calcium
0%
Iron
0%
* 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.
