Preheat oven to 350ºF and line a cupcake tin with cupcake liners.

Prepare the cake batter according to the directions on the box. Divide batter evenly among 6 bowls, then dye each to desired shade. Pour each colored batter into separate cupcake liners, filling about 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove cupcakes from the oven, and cool completely.

In a stand mixer fitted with the paddle attachment, beat the cream cheese on high until smooth and creamy. Add the cake mix, powdered sugar, vanilla, almond extract, and salt. Continue beating until fully incorporated.

Add about a quarter of the whipped topping, and beat until combined. Remove bowl from mixer and fold in the rest of the whipped topping. Transfer filling to a pastry bag fitted with a small round tip, or a large ziplock bag with one of the corners cut off.

Take the purple cupcakes and coarsely crumble them into a bowl. Repeat with the remaining cupcakes, so that you end up with 6 separate bowls for each color.

Starting with purple, evenly divide the purple cupcake crumbles into the jars. Pipe a layer of mousse on top of the cupcake layer. Repeat process with the remaining colors (blue, green, yellow, orange, and red) and mousse.

To finish, I used a star tip (Wilton 1M) to pipe a swirl of mousse on top. Then I topped each swirl with sprinkles.