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Rainbow Cupcakes
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Rainbow Cupcakes

1 Hr(s) 16 Min(s)
15 Min(s) Prep
1 Hr(s) 1 Min(s) Cook
You'll never guess what turns cupcakes made from a white cake mix into these gloriously hued Rainbow Cupcakes. (Hint: It's a childhood favorite!)
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
6 Tbsp. KOOL-AID Sugar-Sweetened Drink Mix (any flavor), divided
1 tub (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1/4 cup (4 Tbsp.) dry drink mix into batter before spooning into prepared muffin cups. Cool in pans 10 min. Remove to wire racks; cool completely.
2
Mix remaining drink mix with frosting in medium bowl until blended. Gently stir in COOL WHIP. Spread onto cupcakes.
Kitchen Tips
Tip 1
Special Extra
Decorate frosted cupcakes with colored sprinkles, small candies or gumdrop flowers. Or, sprinkle with additional dry drink mix just before serving.
Tip 2
Make Ahead
Cupcakes can be baked ahead of time. Cool, then frost as directed. Freeze in airtight container up to 2 months. Thaw in refrigerator before serving.
Tip 3
How to Store
Keep refrigerated.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 0mg
Sodium 180mg
8%
Total Carbohydrates 32g
12%
Dietary Fibers 0g
Sugars 24g
48%
Protein 1g
2%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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