Tie-Dye Fruity Cupcakes27 Reviews
- Prep: 20 min
- Ready In: 1 hr 15 min
“Yellow, green, and red-swirled cupcakes make dessert a party!” - by JELL-O
Original recipe yields 24 servings
- Prepare cake batter as directed on package; divide evenly into 3 bowls.
- 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.
- Pipe frosting onto cupcakes. (See tip.)
Amount Per Serving (24 total)
- 195 cal
- 5.4 g
- 35.4 g
Based on a 2,000 calorie diet
Reviews (27)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 ..." See morethe 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 o..." See moref 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 c..." See morerumbs when I tried to take the liner off. Might try with less jello next time."
Lemon-Cream Cheese Cupcakes
Festive Fruity Cookies
Just swipe to see more like this.