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Red, White and Blue “Tie-Dye” Jumbo Cupcakes

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  • Prep 30 min
  • Total 1 hr 50 min
  • Servings 12
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Like a fireworks display on your dessert plate, these patriotic cupcakes will add a bang to your next celebration. This artistic creation starts with Betty Crocker™ Super Moist™ white cake mix and red and blue food coloring.
By Jessica Walker
Updated Mar 7, 2013
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  • 1
    Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
  • 2
    In large bowl, beat cake mixes, water, oil and egg whites with electric mixer on low speed 1 minute, then on medium speed 2 to 3 minutes, scraping bowl occasionally, until well blended.
  • 3
    Divide batter among 3 bowls; tint 1 bowl with red food color and 1 with blue food color. Leave remaining batter plain. In each muffin cup, place 2 tablespoons red batter, 2 tablespoons blue batter and 2 tablespoons plain batter.
  • 4
    Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 5
    Meanwhile, divide frosting among 3 bowls. Tint 1 bowl red and 1 bowl blue. Leave remaining frosting white.
  • 6
    In large (16-inch) disposable decorating bag fitted with star tip, place spoonfuls of each color of frosting side by side, alternating colors and working up from the tip of the bag. Do not mix colors together. Starting at outer edge of cupcake and using constant pressure on bag, pipe frosting clockwise for 3 rotations (or however you desire) on each cupcake. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can make 24 regular-size cupcakes, if you prefer. Fill paper-lined muffin cups with 1 tablespoon of each color batter. Bake as directed on box.
  • tip 2
    Experiment for other holidays and get-togethers with different food colors.


Nutrition Facts are not available for this recipe
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