PREHEAT oven to 350°F.
PLACE Reynolds<span>®</span> Baking Cups in muffin pans set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.
BAKE following package directions (17 to 23 minutes). Cool.
MAKE LOLLIPOP 1. Divide each fondant color into quarters. Keep pieces covered while not working with them to prevent drying. 2. Roll a quarter of each color into a rope about 1/4 inch thick. 3. Press the two color fondants together and roll out to 1/4 inch thickness, twisting slightly to create swirl. 4. Roll up the rope into a flat spiral, about 2 1/2 inches wide. Snip the end and pinch to seal. 5. Break a wheat stick into a 2 1/2 inch length. Press the cut end against side of spiral as lollipop stick 6. Repeat with remaining fondant to make 24 lollipops.
TINT frosting yellow. Spread on top of cupcakes
ADD fondant lollipop and 3 different colored spic drops