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Tie-Dye Fruity Cupcakes

Tie-Dye Fruity Cupcakes

  • Prep

  • Ready In

JELL-O

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

Ingredients {{adjustedServings}} servings

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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

Directions

  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.)
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Reviews

circusboygirl
52
3/23/2012

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 part of the batter for mini cupcakes...used a teaspoon of each batter and baked at 325 for 10 minutes. The mini's are so cute!

Michelle
23
3/25/2012

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 tablespoons of each.

Angie
19
4/3/2012

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 into crumbs when I tried to take the liner off. Might try with less jello next time.