New this month
Get the Allrecipes magazine just $7.99

Sweetheart Cupcakes


"Instead of just plain white cupcakes, I took it a step further and made them special. You can change the colors for any holiday. Shades of green for St. Patrick's Day, pastel colors for Easter, red white and blue for the 4th of July. You get the picture."
Added to shopping list. Go to shopping list.


1 h 40 m servings 119 cals
Original recipe yields 24 servings (2 dozen cupcakes)


  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
  2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.


Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 169
  1. 220 Ratings

Most helpful positive review

HOW TO INCREASE A 15.25 OZ CAKE MIX TO 18.25 OZ. Either buy an extra box of cake mix or make your own. Super-Coupon Queen Jill Cataldo said, the formula for Three-Ounce Cake Mix “Upsizer” goes a...

Most helpful critical review

These look wonderful. Unfortunately, they taste like you made plain white cake which is just what they are except food coloring has been added. won't make again.

Most helpful
Most positive
Least positive

HOW TO INCREASE A 15.25 OZ CAKE MIX TO 18.25 OZ. Either buy an extra box of cake mix or make your own. Super-Coupon Queen Jill Cataldo said, the formula for Three-Ounce Cake Mix “Upsizer” goes a...

These are so adorable. Just a note-- make sure you push the tip of the bag (with colored mix) down into the white batter so you get the effect of the picture. My first batch had more of a tri la...

Awesome! I just finished making these as a trial run for Valentine's Day and they are *so* cute. I did use Wilton gel coloring in pink and red, as that's what I had on hand (just mixed in until ...

these worked out great. i wanted to make 24 cupcakes but ran out of batter by about cupcake #12 so if you want a full batch make sure to use 2 packages of cake mix which will give you about 27 ...

I made green for St. Patrick's Day and instead of using the 3rd tinted cake batter, I made mint chocolate ganache for the center of the cupcakes. FABULOUS!! Ganache: 13 ounces heavy cream, 6 o...

I had a similar idea for my baby annoncement but wasn't sure how to tackle it exactly. . . now I know! When I find out the gender of the "bun in my oven," I will use pink or blue batter in the ...

Hi! I've been making a variation of this technique for many years. You may want to try this technique for a different look: Instead of piping the colored cake batter into the center of the c...

I made these for my daughters class for her birthday. They were a HUGE hit. So fun when the kids discovered there was something different inside. I added cocoa to the extra batter instead of foo...

These are soooo cute! I'm going to mix in some strawberry extract with the pink batter for a more unique flavor!