Look at your cake mix box and preheat to suggested temperature written in the directions.
Add the dry mix to the bowl of a stand mixer, then follow instructions on the cake mix box (remembering to substitute milk or buttermilk for the water, and adding an extra egg). Pour in the vanilla pudding mix and strawberry Kool-Aid mix. Beat until combined.
Prepare muffin tin by lining with cupcake liners. Fill liners about 2/3 of the way full and bake, according to package directions, or until a toothpick inserted in the cupcake comes out clean.
FOR THE FROSTING:
To the bowl of a stand mixer, add the softened cream cheese, powdered sugar and heavy cream. Beat until well combined. Add in a bit of the lemonade Kool-Aid mix and beat to combine.
Spoon in the cool whip and mix until light and fluffy. Taste, and add more lemonade Kool-Aid mix if desired.
Add frosting to a large piping bag (or large zip top bag with a corner snipped off) and use any decorating tip you desire. I used a large closed star tip.
Frost cupcakes. Sprinkle with decorating sugar (if desired), and garnish with a sliced strawberry, lemon rind twist, and strawberry licorice twist.