Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
Spoon frosting into medium bowl; stir in jam. Add COOL WHIP; whisk until blended. Spread onto cupcakes.
Top with raspberries.
Prepare using strawberry jam and sliced fresh strawberries.
Frosted cupcakes can be stored in refrigerator up to 6 hours. Top with raspberries just before serving.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.