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Tie-Dyed Cupcakes

Total Time

Prep: 30 min. Bake: 20 min. + cooling

Makes

1-1/2 dozen

Take a trip back to the '60s with these sweetly psychedelic cupcakes. Each is a simple white cake, but tinting the batter all the colors of the rainbow makes them funky and fun!— Gwyndolyn Wilkerson, Kyle, Texas
Tie-Dyed Cupcakes Recipe photo by Taste of Home

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/2 cups (12 ounces) lemon-lime soda
  • Neon food coloring
  • 1 can (16 ounces) vanilla frosting
  • Colored sprinkles

Directions

  1. Preheat oven to 350°. In a large bowl, combine cake mix and soda. Beat on low speed 30 seconds. Beat on medium 1 minute. Divide batter among 5 bowls. Add a few drops of food coloring to each bowl; stir just until combined.
  2. Drop a spoonful of 1 color of batter into each of 18 paper-lined muffin cups. Layer with spoonfuls of remaining colored batter until muffin cups are two-thirds full.
  3. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. Frost tops and decorate with sprinkles.

Nutrition Facts

1 cupcake: 235 calories, 9g fat (3g saturated fat), 0 cholesterol, 258mg sodium, 38g carbohydrate (26g sugars, 0 fiber), 1g protein.

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