Prepare cake batter and bake as directed on package for 24 paper-lined cupcakes. Cool 10 min. in pan. Remove to wire racks; cool completely. Return cupcakes to pan; pierce tops with fork. Prepare milk mixture as directed; spoon over cupcakes. Refrigerate 1 hour. Continue as directed. Makes 24 servings.
Prepare using JELL-O Strawberry Flavor Gelatin, and garnishing frosted cake with small fresh strawberries instead of the raspberries.