Tie-Dye Cupcakes
with Buttercream Frosting & Rainbow Sprinkles | 12 Servings
Skip the grocery store bakery and whip up these delicious cupcakes from scratch. The best part? You don’t need any special baking tools—no stand mixer or cupcake pan required! (Cupcake cups, piping bag, and bragging rights are included.) These classic, fluffy cakes are swirled with 100% natural blue, red, and yellow food coloring, then topped with buttercream frosting and rainbow sprinkles. This baking kit is about to be your new secret weapon. (Note: egg, milk, and unsalted butter not included.)
Nutrition values are representative of one cupcake.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Tie-Dye Cupcake Kit with Rainbow Sprinkles
(Contains Eggs, Milk, Soy, Wheat)
Nutrition Values
Instructions
Preheat oven to 350 degrees. Bring ½ cup unsalted butter to room temperature.
In a medium bowl, whisk together oil and sugar until combined. Whisk in 1 egg until smooth. Wash and dry whisk. Add the red, blue, and yellow food coloring to three separate small bowls; stir a few drops of water into each bowl until dissolved.
In a second medium bowl, whisk together flour, baking powder, and salt. Slowly add flour mixture and ⅔ cup milk to the oil mixture, alternating dry ingredients and milk; stir until just combined. Divide batter evenly between bowls of food coloring; stir until coloring is evenly distributed.
Arrange the cupcake cups on the baking sheet. Gently layer colored batters into each cupcake cup, filling each just over half full, to create a tie-dye pattern. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-22 minutes. Let cool to room temperature.
Meanwhile, in a third medium bowl, beat softened butter with a hand mixer until pale, then slowly add confectioners’ sugar. Beat for 2-3 minutes. Stir in 1 tablespoon milk or water until smooth and creamy.
Fold the top of the piping bag over your hand to form a cuff; add frosting. Unfold bag and twist to close. Snip about 1 inch off the tip of the bag; push frosting down to the tip of the bag. Evenly pipe frosting onto cooled cupcakes.