This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 1¼ hrs

Tie-Dye Fruity Cupcakes

LEARN MORE

Read Reviews (26)

"Yellow, green, and red-swirled cupcakes make dessert a party!" — JELL-O

Next Recipe

GO Black Forest Cupcakes

Ingredients Edit and Save

Watch video tips and tricks

Simple Pumpkin Napoleons

Cranberry-Apple Pilgrim Pie

Peanut Butter Bacon Cupcakes

Red Velvet Cupcakes

How to Make Rainbow Cupcakes

How to Make Duck Cupcakes

Chocolate-Caramel Turtle Torte

Sparkling Raspberry JIGGLERS

Hot Cocoa Pudding Mugs

Vanilla Extract vs Vanilla Bean

Original recipe makes 24 servings Change Servings

1 package (2-layer size) white cake mix
1/4 cup JELL-O Lemon Flavor Gelatin
1/4 cup JELL-O Lime Flavor Gelatin

1/4 cup JELL-O Strawberry Flavor Gelatin
1 (16 ounce) can ready-to-spread vanilla frosting

Check All Add to Shopping List

Directions

Prepare cake batter as directed on package; divide evenly into 3 bowls.
Stir different flavor dry gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 Tbsp. of each batter to each cup. Bake as directed on package for cupcakes. Cool completely.
Pipe frosting onto cupcakes. (See tip.)

Kitchen-Friendly View

PREP 20 mins
READY IN 1 hr 15 mins

Footnotes

How to Pipe Frosting: Insert desired decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Spoon enough frosting into bag to fill halfway. Unfold cuffed top and twist bag until it meets level of frosting in bag, To pipe, hold bag firmly and squeeze from top of bag, keeping bag twisted to prevent frosting from leaking out from top of bag. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one corner of bag. Twist top of bag as directed, then use to pipe frosting onto cupcakes.
How to Use the Remaining Dry Gelatin Mixes: Combine leftover dry gelatin mixes in medium bowl. Add 1-1/2 cups boiling water; stir 2 min. until mixes are completely dissolved. Stir in 1-1/2 cups cold water. Refrigerate several hours or until firm.

More Recipes Like This See all

Black Forest Cupcakes

Lemon-Cream Cheese Cupcakes

Red Velvet Cupcakes

Angel Lush Cupcakes

Flower Power Cupcakes

Festive Fruity Cookies

Quick Cake Bites

Spiced Pudding Squares

Chocolate-Caramel Turtle Torte

Warm Caramel Apple Pudding Cake

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

These turned out so pretty! Next time I will use maybe a tablespoon and a half as two tablespoons of each batter was too much-came over the top of the cups and spread out on the pan. I used part of the batter for mini cupcakes...used a teaspoon of each batter and baked at 325 for 10 minutes. The mini's are so cute!

—circusboygirl

See full review »

Most Helpful Critical Review

Apr 03, 2012

My 2 year old boys loved helping to make these...and eat them too! The biggest disappoinment was that the cake stuck to the cupcake liners...maybe due to the high sugar content?? Cupcake turned into crumbs when I tried to take the liner off. Might try with less jello next time.

—Angie

See full review »

33 Ratings

Mar 25, 2012

These are super cute & yummy! I used Pillsbury Pink Lemonade frosting & it paired perfect with these! 2 tablespoons is way too much! I didn't measure, but I would guess I used 1 or 1 1/2 tablespoons of each.

—Michelle

See full review »

Apr 17, 2012

After reading the reviews, I was really hesitant on making these. I didn't want crummy or gummy cupcakes but I gave it a shot. I was pleasantly suprised as they turned out great! I was really precautious though, and didn't put a whole 1/4 cup of jello in each bowl, maybe a half of a 1/4 or less. I really wanted the color and not necessarily the flavor, but even with that little amount, they did taste fruity! I also messed up on the colors, I went to the store after meeting some friends at the bar, and I picked up orange, raspberry and lemon...my bad but hey they still turned out great. This time I will get the colors right and buy lime, I am making these for a potluck next week and I'm looking forward to it!

—pinknika

See full review »

Apr 03, 2012

A friend made these and I thought they were so yummy I went home and made a batch! My son loved them! We used cool-whip instead of frosting and it was delicious!

—Perkins904

See full review »

May 02, 2012

I would like to start by saying we love poke cakes and thought this would make a nice portable version to take to school..And it was ! After reading the reviews I was nervous that they would be crumbly and the teacher would hate me, so I bought all name brand. Duncan Hines Classic white cake mix and Jell-o brand gelatin. They turned out great ! I double the recipe and used one small box of gelatin for each color...I only used about 1 tablespoon of each batter and they didn't overflow. We topped with whipped cream like a poke cake and they were a hit !! I tried just lemon/lime they were very good. I also tried strawberry and lemon ( strawberry lemonade) also very good but for the kids we did all three !! Hope you enjoy !!

—The Salyers

See full review »

Apr 01, 2012

These were, of course a little more time consuming, but well worth it. My kids gave these two thumbs up! You could easily use green and red jello for Christmas cupcakes.....and on and on. The texture was a bit different due to the jello, but overall, the taste was wonderful. I'll definitely make these again!

—Kristi

See full review »

May 09, 2012

My kids and I thought these were wonderful! I only added enough dry gelatin to color and flavor the cake, and they turned out perfectly! Not gummy or crumbly at all!

—EHammerRN

See full review »

Nutrition

Calories
195 kcal
10%

Carbohydrates
35.4 g
11%

Cholesterol
0 mg
0%

Fat
5.4 g
8%

Fiber
0.2 g
< 1%

Protein
1.6 g
3%

Sodium
209 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tie-Dye Fruity Cupcakes

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 195
Calories from Fat: 48

% Daily Value *
Total Fat 5.4g 8 %
Saturated Fat 0.9g 5 %
Cholesterol 0mg 0 %
Sodium 209mg 8 %
** Potassium 31mg < 1 %
Total Carbohydrates 35.4g 11 %
Dietary Fiber 0.2g < 1 %
Protein 1.6g 3 %
Sugars 29.5g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 5 %
** Iron 3 %
** Thiamin 5 %
** Niacin 4 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.