SEARCH
More 2 Photos

Fruity Mini Cupcakes Recipe

Recipe by: Shelley Schade

"I made these cupcakes for Easter and they were a great success. They're easy and festive. I separated the mix into 3 bowls and added a different flavor of drink mix to each bowl - about a tablespoon to each bowl. I used grape, cherry, and orange. Frost however you like and decorate with sprinkles, colored sugar, etc."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In1 h
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Line 48 mini muffin cups with mini paper liners.
  • 3Beat cake mix, water, vegetable oil, eggs, and unsweetened drink mix powder until batter is smooth and evenly colored.
  • 4Fill the prepared mini muffin cups about 2/3 full of batter.
  • 5Bake in the preheated oven until the cupcakes are set in the middle, about 15 minutes. A toothpick inserted into the center of a cupcake should come out clean.
  • 6Allow mini cupcakes to cool before decorating.
Ingredients
  • 48 servings
  • 63 cals
  • 1 (18.25 ounce) package white cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 4 (0.13 ounce) packages unsweetened fruit-flavored drink mix (such as Kool-Aid®)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    63
    3%
  • Fat:
    3
    5%
  • Carbs:
    8.3
    3%
  • Protein:
    0.9
    2%
  • Cholesterol:
    12
    4%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like