Cooking Time: 20 min
1 (18.25-ounce) package white cake mix, prepared according to package directions
3/4 cup rainbow sprinkles
1 (4-serving-size) package instant vanilla pudding
1 1/2 cups milk
1 1/2 cups frozen whipped topping, thawed
18 maraschino cherries
Decorative sugar crystals for garnish
1. Preheat oven to 350 degrees F. Coat 18 cupcake tins with cooking spray.
2. Stir sprinkles into batter and spoon evenly into prepared tins. Bake according to package directions; let cool.
3. Meanwhile, in a medium bowl, whisk pudding and milk 2 minutes, or until thickened.
4. When cupcakes are completely cooled, turn upside down on a serving platter. Using a knife, make 2 cuts halfway through each cupcake, forming an “X.” Open up cupcakes a bit and evenly spoon pudding into each cupcake. Top each with a dollop of whipped topping, a cherry, and a sprinkle of decorative sugar. Serve, or cover and chill until ready to serve.