Tie-Dye Fruity Cupcakes

Tie-Dye Fruity Cupcakes

29

"Yellow, green, and red-swirled cupcakes make dessert a party!"

Ingredients

1 h 15 m {{adjustedServings}} servings 195 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Prepare cake batter as directed on package; divide evenly into 3 bowls.
  2. Stir different flavor dry gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 Tbsp. of each batter to each cup. Bake as directed on package for cupcakes. Cool completely.
  3. Pipe frosting onto cupcakes. (See tip.)

Footnotes

  • How to Pipe Frosting: Insert desired decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Spoon enough frosting into bag to fill halfway. Unfold cuffed top and twist bag until it meets level of frosting in bag, To pipe, hold bag firmly and squeeze from top of bag, keeping bag twisted to prevent frosting from leaking out from top of bag. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one corner of bag. Twist top of bag as directed, then use to pipe frosting onto cupcakes.
  • How to Use the Remaining Dry Gelatin Mixes: Combine leftover dry gelatin mixes in medium bowl. Add 1-1/2 cups boiling water; stir 2 min. until mixes are completely dissolved. Stir in 1-1/2 cups cold water. Refrigerate several hours or until firm.
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Reviews

29
  1. 36 Ratings

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These turned out so pretty! Next time I will use maybe a tablespoon and a half as two tablespoons of each batter was too much-came over the top of the cups and spread out on the pan. I used pa...

These are super cute & yummy! I used Pillsbury Pink Lemonade frosting & it paired perfect with these! 2 tablespoons is way too much! I didn't measure, but I would guess I used 1 or 1 1/2 tablesp...

My 2 year old boys loved helping to make these...and eat them too! The biggest disappoinment was that the cake stuck to the cupcake liners...maybe due to the high sugar content?? Cupcake turned ...