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Tie-Dyed Cupcakes

 Tie-Dyed Cupcakes
Take a trip back to the sixties with these sweetly psychedelic cupcakes. Each is a simple white cake, but tinting the batter all the colors of the rainbow makes them funky and fun!— Gwyndolyn Wilkerson, Kyle, Texas
18 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 1 package white cake mix (regular size)
  • 1-1/2 cups (12 ounces) lemon-lime soda
  • Neon food coloring
  • 1 can (16 ounces) vanilla frosting
  • Colored sprinkles


  • Preheat oven to 350°. In a large bowl, combine cake mix and soda.
  • Beat on low speed 30 seconds. Beat on medium 1 minute. Divide batter
  • among five bowls. Add a few drops of food coloring to each bowl;
  • stir just until combined.
  • Drop a spoonful of one color of batter into each of 18 paper-lined
  • muffin cups. Layer with remaining colored batter until muffin cups
  • are two-thirds full.
  • Bake 18-20 minutes or until a toothpick inserted near the center
  • comes out clean. Cool for 10 minutes before removing from pans to
  • wire racks to cool completely.
  • Frost tops and decorate with sprinkles. Yield: 1-1/2 dozen.
Editor's Note: In this recipe, lemon-lime soda is used in place of the water, egg whites and oil typically used when preparing white cake mix. One-and-a-half cups (12 ounces) diet lemon-lime soda can be used instead of regular soda for a lower-sugar option.

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Tie-Dyed Cupcakes (continued)

Nutritional Facts: 1 cupcake equals 235 calories, 9 g fat (3 g saturated fat), 0 cholesterol, 258 mg sodium, 38 g carbohydrate, 0 fiber, 1 g protein.