 | | Directions |
- Place a cupcake paper in the muffin tins for 24 cupcakes. Preheat the oven to 350° F.
- Combine the cake mix, sour cream, canola oil, sugar, and eggs in a large mixing bowl. Beat on low for 30 seconds and then for 2 minutes on medium.
- Divide the batter evenly into three smaller bowls. Add 3 tbsp. of lemon gelatin to one of the bowls, 3 tbsp. of lime gelatin to a second bowl, and 3 tbsp. of grape gelatin to the third bowl of batter; stir until the gelatins are well blended with the batter.
- Fill each of the cupcake papers with two tablespoons of each of the three different flavored batters.
- Place in the preheated oven and bake for 15 to 20 minutes, or until a toothpick poked in the center comes out clean.
- Allow cupcakes to cool for 10 minutes in the tins; then remove and cool completely on a wire rack.
- Frost cooled cupcakes with cream cheese frosting. Use canned frosting or use your favorite homemade cream cheese frosting recipe.
- Sprinkle the frosting with yellow, green and purple colored sugar.
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Prep Time: 40 minutes
Cook Time: 20 minutes
Container: Muffin tins
Servings: 24
|  | | Ingredients | | - | | 1 box white cake mix |
| - | | 1 cup sour cream |
| - | | 2/3 cup canola oil |
| - | | 1/3 cup sugar |
| - | | 4 eggs |
| - | | 3 tablespoons lemon gelatin mix |
| - | | 3 tablespoons lime gelatin mix |
| - | | 3 tablespoons grape gelatin mix |
| - | | Cream Cheese frosting (canned frosting or your favorite homemade recipe) |
| - | | Yellow, green, and purple colored sugar |
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