1. Heat oven to 350ºF. Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
2. Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
3. Beat cream cheese and butter in medium bowl with mixer until light and fluffy. Gradually add sugar, mixing well after each addition. Gently stir in Cool Whip; spread onto cupcakes.
4. Top with sprinkles.
Substitute: Prepare using Jell-O Raspberry Jelly Powder or Jell-O Cherry Jelly Powder.
Special Extra: Insert a mini Canadian paper flag into top of each frosted cupcake just before serving. Look for the flags at craft or party stores. For best results, look for them just before the Canada Day holiday.
Make Ahead: The frosted cupcakes can be stored in the refrigerator up to 24 hours. Top with sprinkles just before serving.
Special Extra: Arrange cupcakes on serving tray in a "150" design in honour of Canada's 150th birthday.