HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
BEAT cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 minutes on medium speed or until blended. Stir in pineapple. Divide evenly into prepared baking cups.
BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.
FROST cupcakes.* Roll edges immediately in assorted decorator sprinkles.
TIP * Can use decorator bag with round tip or place frosting into corner of resealable plastic bag. Cut small corner off bag. Swirl over cupcakes.