Tie-Dyed Cupcakes

Name: Tie-Dyed Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1-1/2 dozen.
Ingredients: 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

8 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 20 min. + cooling

Makes

1-1/2 dozen

Updated: May. 04, 2023

Take a trip back to the '60s 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

Tie-Dyed Cupcakes Recipe photo by Taste of Home

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Ingredients

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

Directions

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 5 bowls. Add a few drops of food coloring to each bowl; stir just until combined.
Drop a spoonful of 1 color of batter into each of 18 paper-lined muffin cups. Layer with spoonfuls of remaining colored batter until muffin cups are two-thirds full.
Bake 18-20 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 cupcake: 235 calories, 9g fat (3g saturated fat), 0 cholesterol, 258mg sodium, 38g carbohydrate (26g sugars, 0 fiber), 1g protein.

Tie-Dyed Cupcakes

Ingredients

Directions

Nutrition Facts

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