Tie-Dyed Cupcakes

Prep 15 min
Total 1 hr 25 min
Servings 24

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

By Betty Crocker Kitchens

Updated August 4, 2011

Make with

Betty Crocker Cake Mix

Ingredients

box Betty Crocker™ Super Moist™ white or yellow cake mix

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

container (9 oz) Betty Crocker™ Parlor Perfect™ confetti sprinkles

Steps

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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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 170
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2 1/2g 13% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 160mg; 7%
Potassium: 40mg; 1%
Total Carbohydrate: 25g; 8%
Dietary Fiber 0g 0% Sugars 16g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 2%; 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;