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Fruity Mini Cupcakes

Fruity Mini Cupcakes

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
TWOSIDESJJ

TWOSIDESJJ

I made these cupcakes for Easter and they were a great success. They're easy and festive. I separated the mix into 3 bowls and added a different flavor of drink mix to each bowl - about a tablespoon to each bowl. I used grape, cherry, and orange. Frost however you like and decorate with sprinkles, colored sugar, etc.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 48 mini muffin cups with mini paper liners.
  3. Beat cake mix, water, vegetable oil, eggs, and unsweetened drink mix powder until batter is smooth and evenly colored.
  4. Fill the prepared mini muffin cups about 2/3 full of batter.
  5. Bake in the preheated oven until the cupcakes are set in the middle, about 15 minutes. A toothpick inserted into the center of a cupcake should come out clean.
  6. Allow mini cupcakes to cool before decorating.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kyarnold
11

kyarnold

3/27/2012

This recipe was so fun and cute! I used resberry lemonade flavor kool-aid and made regular cupcakes(baking time 18-20min) and they came out perfect. I also mixed one package of kool-aid with a container of regular frosting and it came out a beautiful color and good flavor but a little too tart for frosting so I used store-bought strawberry frosting for the rest and it tasted perfect. :)

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