1Heat oven to 350°F. Place mini paper baking cup in each of 42 mini muffin cups. Make cake mix as directed on box, using water, butter, vanilla and eggs. Divide batter evenly among muffin cups.
2Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3In small bowl, stir 1/4 cup of the frosting and enough food color to make desired color. Spoon into 1-quart resealable food-storage plastic bag; seal bag. Set aside. Frost cupcakes with remaining frosting. Place fruit snack in center of each cupcake for eyeball. Cut off small corner of bag; squeeze bag to pipe red frosting for eye veins.