Spring Polka Dot Cupcakes

Spring Polka Dot Cupcakes

Dot the day with deliciously simple and colorful cupcakes.

Prep Time



Total Time






box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
box (4-serving size) orange-flavored gelatin
Bright Buttercream Frosting
cups powdered sugar
cup butter or margarine, softened
teaspoon vanilla
to 3 tablespoons milk
Yellow, red and blue food colors
cup white baking chips
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. Make cake batter as directed on cake mix box, adding gelatin with the water. Divide batter evenly among muffin cups (about two-thirds full).
  3. Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  4. Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric mixer on low speed until well blended. Beat in vanilla and 2 tablespoons of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6 drops yellow food color into frosting in one bowl. Stir 4 drops red food color into frosting in second bowl. Stir 6 to 8 drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting in fourth bowl.
  5. Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white vanilla baking chips, flat side up, into frosting on each cupcake to look like polka dots. Store loosely covered.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Have fun making other colors and flavors of cupcakes by using lemon, lime, strawberry, raspberry or watermelon gelatin.
Try paste food color! It can be purchased at cake decorating and craft stores. The color is more concentrated, so a little goes a long way.
An easy way to frost cupcakes is to carefully dip tops into the frosting, give a slight twist and remove. Finish off with a swirl of a knife if needed.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 220
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 180mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 0g,
    • Sugars 28g),
  • Protein 2g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.