Magical Stuffed Cupcakes

1 (18.25 oz.) pkg. white cake mix, prepared according to pkg. directions

¾ c. rainbow sprinkles

1 (4-serving size) pkg. instant vanilla pudding

1 ½ c. milk

1 ½ c. frozen whipped topping, thawed

18 maraschino cherries

Decorative sugar crystals for garnish

Preheat oven to 350°. Coat 18 cupcake tins with cooking spray. Stir sprinkles into batter; spoon evenly into prepared tins. Bake according to pkg. directions; let cool. In medium bowl, whisk pudding and milk 2 minutes, or until thickened. When cupcakes are completely cooled, turn upside down on serving platter. Using 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.