Tie-Dye Fruity Cupcakes Recipe - Allrecipes.com
Tie-Dye Fruity Cupcakes Recipe
  • READY IN hrs

Tie-Dye Fruity Cupcakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    20 mins

    1 hr 15 mins


  1. Prepare cake batter as directed on package; divide evenly into 3 bowls.
  2. 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.
  3. Pipe frosting onto cupcakes. (See tip.)
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2012

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!

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.


36 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.

Apr 25, 2014

After reading the reviews, I was really hesitant on making these. I didn't want crumby 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!

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 !!

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!

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!

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!


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  • 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.

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