Tie-Dyed Cupcakes

Just “dyeing” for a new treat? Make colorful family-friendly cupcakes that need no frosting and pack perfectly to go!

  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 24

1
box Betty Crocker™ SuperMoist™ white or yellow cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
container (9 oz) Betty Crocker™ Parlor Perfect™ confetti sprinkles

  • 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 as directed on box for 24 cupcakes--except fill muffin cups half full; top each with 1/4 teaspoon sprinkles. Top with remaining batter; sprinkle each with 1/2 teaspoon sprinkles.
  • 3 Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Expert Tips

The brightly colored sprinkles melt into the cupcake batter, making a tie-dyed look inside and on top.

Top vanilla ice cream with the same sprinkles to carry the color throughout the dessert.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
170
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
160mg
160%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
16g
16%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1 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:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.