preheat oven to 350°F

line muffin pan with baking cups

empty contents of large pouch into a large bowl

blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 secs)

scrape contents of bowl

beat at medium speed for 2 mins

spoon batter evenly into 12 cupcake liners (approximately 1/2 full)

bake in center of oven at 350°F for 18-23 mins. cupcakes are done when toothpick inserted in center comes out clean. (put toothpick in cupcakes after 18-23 mins)

cool 5-10 mins in pan then remove and place on write rack to cool completely

mix softened butter with electric mixer on high for 1 min or until light and fluffy. scrape

slowly add frosting mix to butter while mixing on low speed for an additional 1 min. scrape

add water

start mixing on low. as frosting starts to come together, gradually increase speed to high. this step may take up to 3 mins

mix on high for an additional 3 mins

fill pastry bag with frosting (place bag in tall glass to make filing with frosting easier).

cut approximately 1/2 inch from the tip of the pastry bag

insert cut pastry bag into top of cupcake and squeeze gently to fill cupcake with approximately 1 Tbsp of frosting

slowly remove pastry bag and swirl approximately 1 Tbsp on top.