Patriotic Tie-dye Cupcakes

For my daughter's birthday earlier this year, she requested that we make tie-dye cupcakes. After some experimenting, we were able to pull it off − much easier than I expected! So in the spirit of red, white and blue, I whipped up these fun, patriotic cupcakes last week. This time I made sure the flavors were perfect for summer: delicious almond flavor and fluffy, fruity frosting.

My kids couldn't wait to eat these cupcakes! They wanted to watch the whole process and stayed with me until the end when they could reap the rewards. The batch made 12 full-size cupcakes and they were gone in two days.

We'll likely be making another batch (or two) so we can bring them to share with our family on the Fourth of July.


− Mandi

Patriotic Tie-dye Cupcakes


  • ¾ cup butter, melted
  • 1 cup water
  • Red food coloring
  • Blue food coloring
  • Key Lime Cheese Ball Mix
  • 8 oz. Neufchatel cheese
  • 4 oz. whipped topping
  • Decorative cupcake tins (optional)


Preheat oven to 350°. Mix Absolutely Almond Pound Cake as directed on the package; split batter into 3 different bowls. Add 20 drops of blue food coloring to one bowl and 25 drops of red food coloring to another; mix color into each. Leave the last bowl plain without color. In each muffin tin place a scoop of red batter, then a scoop of white, and last a scoop of blue; continue until all the batter is gone. Swirl batter through each cupcake using a toothpick. Bake for approximately 18 minutes; cool completely. While cupcakes are baking, combine Key Lime Cheese Ball Mix with Neufchatel cheese; blend well. Fold in whipped topping and spread on cooled cupcakes.

Tips and Hints

  • Make 24 mini-cupcakes and cut cooking time in half (about 8-12 minutes), depending on your oven.
  • To pipe frosting, put mixture in a resealable bag and snip the corner. It will work like a piping bag does.
  • You can add more or less food coloring depending on how dark or light you'd like the color to be. If you prefer to not color your batter at all, try some festive sprinkles on top.
  • I used muffin tins but you could also just spray your cupcake pans with cooking spray. Our Absolutely Almond Pound Cake doesn't usually stick so they come out of the pan just fine.
  • Make a lighter version by using apple sauce in place of butter as stated on the pound cake's packaging. You can also use fat-free cream cheese and whipped topping.
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