Spring Polka Dot Cupcakes

Dot the day with deliciously simple and colorful cupcakes.

Save and Share

false

( 27 Ratings)

27 Ratings

5 Stars 78%

4 Stars

3 Stars

2 Stars

1 Stars 11%

Member Reviews ( 10 )

a69abbe7-7cdb-41dc-a795-25536ee215e9

Prep Time 40 min
Total Time 1 hr 45 min
Servings 24

Ingredients

Cupcakes

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and egg whites called for on cake mix box

1: box (4-serving size) orange-flavored gelatin

Bright Buttercream Frosting

3: cups powdered sugar

1/3: cup butter or margarine, softened

1: teaspoon vanilla

2: to 3 tablespoons milk

: Yellow, red and blue food colors

1/3: cup white baking chips

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 220
Calories from Fat: 70),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 180mg; 180%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 0g 0% Sugars 28g 28% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 0%;

Exchanges:

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;