Guilt Free Tie Dye Cupcakes


Tie Dye Cupcakes Guilt Free

I’ve seen these Tie Dye Cupcakes all over Pinterest and thought they were the cutest things!

My only problem was the amount of calories and fat in just ONE cupcake. Recently, I downloaded Hungry Girl’s new cookbook on our Kindle – 200 Under 200 – Just Desserts, and this recipe showed up in a section that is dedicated to cupcakes!


It was the perfect opportunity to make one of my kid’s favorite cupcakes with alternative ingredients to help cut down on the calories.

This recipe for Tie Dye Cupcakes will make 12 cupcakes, which is perfect for sharing with my family. The recommendation was to spray a muffin pan or to line it with the foil cupcake liners. I did use cupcake liners and had a little difficulty taking the wrapper of. Next time, I would prefer to spray the muffin pan instead.

Here is the recipe for Tie Dye Cupcakes, Hungry Girl style, with a few modifications of my own.




Guilt Free Tie Dye Cupcakes

This is my modification of the Hungry Girl recipe for Tie-Dye-For Cupcakes



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  • 1 3/4 cups White Cake Mix - Moist
  • 1/2 cup Egg Beaters
  • 3/4 tsp Baking Powder
  • 2 tbsp. Sprinkles
  • 5 drops Red Food Coloring
  • 5 drops Yellow Food Coloring
  • 5 drops Blue Food Coloring


  1. Preheat Oven to 350.
  2. Line your muffin pan with cupcake liners or spray with a non stick spray. I've had best luck with spraying vs. using cupcake liners
  3. In a bowl, mix together the cake mix, baking powder and egg beaters. Add 3/4 cup of water and mix until well combined.
  4. Use 3 separate bowls and divide the mixture evenly across them.
  5. Mix each food coloring in their own bowl along the the divided mixture. Mix until well combined.
  6. Take the bowl with your red mixture and evenly distribute it into each of the 12 muffin cups. Follow with yellow and then the blue mixture - each muffin cup will have 3 layers of colored cupcake mix.
  7. Bake until a toothpick can be inserted and comes out clean. Let the cupcakes cool completely before removing from the pan, then allow an additional 10-15 minutes to cool outside of the pan - before frosting.
  8. Frost each cupcake with a vanilla frosting or even with Cool Whip - and top with sprinkles. Enjoy!

Hungry Girl offers an additional recipe for an alternative to the frosting. Check out her newest book 200 Under 200 - Just Desserts for that recipe and lots more guilt free goodness!


Calories: 348 cal
Carbohydrates: 62 g
Fat: 9 g
Sodium: 522 g
Cholesterol: 38 g
Protein: 5 g
Fiber: 1 g


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