Prepare cake batter as directed on package; spoon into 18 paper-lined muffin cups. Bake as directed on package; cool on wire racks. Return cupcakes to pan; pierce with fork. Prepare milk mixture as directed; spoon over cupcakes. Refrigerate 1 hour. Continue as directed. Makes 18 servings.
Prepare using JELL-O Strawberry Flavor and garnishing frosted cupcakes with small fresh strawberries instead of the raspberries.