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.
TINT 1/4 cup of vanilla frosting bright pink. Spoon into freezer weight resealable bag and seal.
FROST cupcake with remaining white vanilla frosting.
SPRINKLE tops of cupcakes with pink decorating sugar.
CUT mini peanut butter cups in half. Press 4 peanut butter cup halves, cut side down, on top of cupcake.
SNIP small corner (1/8 inch) of bag with pink frosting. Pipe a swirl of frosting on top of each peanut butter cup to look like frosted cupcake.