To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted.
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In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.
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In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 -2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.
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Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full --this is okay!
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Bake for 15 -17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.
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Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles. Chomp chomp!
