Cupcakes: Preheat oven to 180 degrees C. Line a 24 cupcake tray with patty cups.
Empty the box of cake mix into a mixing bowl then whisk in the chilli. Using an electric mixer on medium speed beat in the lemonade, vegetable oil and eggs. Continue to beat for 2 minutes. Spoon the batter into the prepared cupcake tray filling them 2/3 full.
Bake in the preheated oven until a toothpick inserted into the centre of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
Frosting: In a bowl sift in the cinnamon and icing sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth.
Spread the frosting onto the cooled cupcakes in attractive swirls then poke a small dried chilli stem side up into the frosting as a garnish, dust with paprika (this will look like more chilli but won't have the heat.