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Tie-Dyed Cupcakes

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Tie-Dyed Cupcakes
  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 24
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Just “dyeing” for a new treat? Make colorful family-friendly cupcakes that need no frosting and pack perfectly to go!
Updated Aug 4, 2011

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The brightly colored sprinkles melt into the cupcake batter, making a tie-dyed look inside and on top.
  • tip 2
    Top vanilla ice cream with the same sprinkles to carry the color throughout the dessert.

Nutrition

170 Calories, 7g Total Fat, 2g Protein, 25g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
170
Calories from Fat
60
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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