Tie-Dye Fruity Cupcakes

Tie-Dye Fruity Cupcakes

29 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    1 h 15 m
Recipe by  JELL-O

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

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Adjust Servings

Original recipe yields 24 servings



  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 (29)

Rate This Recipe


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!



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.



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.

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Amount Per Serving (24 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 35.4 g
  • 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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Quick Cake Bites


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Chocolate Macaroon Nests