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Rainbow cupcakes

Rainbow cupcakes

Ingredients

  • 1 pkg. (2-layer size) white cake mix
  • 6 Tbsp. KOOL-AID Sugar-Sweetened Soft Drink Mix (any flavor), divided
  • 1 tub (16 oz.) ready-to-spread vanilla frosting
  • 1 cup thawed COOL WHIP Whipped Topping

Instructions

  1. 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 in pans 10 min. Remove to wire racks; cool completely.
  2. Mix remaining drink mix with frosting in medium bowl until blended. Gently stir in COOL WHIP. Spread onto cupcakes.

Get creative

Extra toppings

Decorate frosted cupcakes with colored sprinkles, small candies or gumdrop flowers. Or, sprinkle with additional dry drink mix just before serving.

Make 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 refrigerated.