Instructions

For the Cupcakes:

1. Mix and bake cupcakes as directed on the box.
2. Cool 10 minutes.
3. While the cupcakes are cooling make the jello.
4. Add jello mix to a 2 cup measuring cup and pour hot water over, stir to dissolve jello.
5. Use a skewer and poke holes into the cupcakes (almost to the edge, around and in the center).
6. Leave cupcakes in the muffin cups.
7. Spoon hot jello mixture over prepared cupcakes (about 2 tablespoons per cupcake).

TIP: I drizzled one tablespoon over each cupcake and then went back and added another tablespoon if needed.

1. Refrigerate until jello is set.
2. Remove cupcakes from the muffin cups and frost.

For the Whipped Cream Frosting:

1. Using the whisk attachment combine the cream cheese, sugar and extracts until well combined.
2. White the mixture is still whipping, slowly pour in the heavy cream.
3. Stop and scrape the bottom of the bowl a couple of times.
4. Whip until the cream can hold a stiff peak.

NOTE: These cupcakes can be frosted a day in advance as long as you keep them refrigerated. Also, they can stay out a couple of hours while serving but you should store the leftover cupcakes in the refrigerator.