Prepare cake batter as directed on package for 24 cupcakes, stirring drink mix into batter before spooning into paper-lined muffin cups.
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Make hole in center of each cupcake, forming a tunnel from top to bottom, using wooden spoon handle. Spoon COOL WHIP into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe small amount of COOL WHIP into each cupcake. Flatten gumdrops; place in center of each cupcake. Pipe remaining COOL WHIP around gumdrops to resemble petals. Sprinkle edges of petals with colored sugar.
Place these cupcakes on a tiered cake stand and serve instead of a large cake at a party for an easy celebration dessert!
The unfrosted cupcakes can be frozen in an airtight container up to 1 month.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 0g
* 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.