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Tie-Dyed Cupcakes

tie-dyed cupcakes Dessert
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-

Updated August 4, 2011
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

1
box Betty Crocker™ Super Moist™ 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

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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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