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Tie-Dyed Cupcakes

Tie-Dyed Cupcakes



  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans).
  2. Make cake as directed on box for 24 cupcakes - except fill muffin cups half full; top each with 1/4 teaspoon sprinkles.
  3. Top with remaining batter; sprinkle each with 1/2 teaspoon sprinkles.
  4. Bake and cool as directed on box for cupcakes.

Prep Time: 15 min | Total Time: 1 hr 25 min | Yield: 24 cupcakes


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