Tropical Punch Kool-Aid Cupcakes

Every year for his entire lifetime, I have made Bishop Danger Remis’ birthday cupcakes. Being Teno’s best friend, he has a free pass for the weirdest and wildest little kid birthday cakes until they are too old for birthday parties. Last year his theme was municipal vehicles, for which I made piles of candy garbage topped with garbage trucks, frosting Chicago flags with candy rats and cookie dirt cakes topped with dump trucks.

This year when his mom told me the theme was RV Campers it took me all of five seconds to plan the cupcakes. Smores, Vegan Cowboy Coffee (cookies and cream cakes with espresso buttercream) and the most popular flavor of the day, Tropical Punch Kool-Aid.

Armed with candy rocks, mini beer can toppers and picnic plaid cupcake liners from Bake It Pretty, I modified Billy’s Vanilla Vanilla recipe to produce 30 bright-red, extremely fruity cupcakes.

The beauty of this recipe? You can throw in any kind of Kool-Aid you like and make something new. I topped mine with a vanilla buttercream, dyed green, and piped on top with my grass tip. Oh, and I made some RV Camper toppers which you can download here:

Airstream & RV Camper

To make the cupcakes you’ll need:

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoons baking powder
  • 1 small pouch of Kool-Aid
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

Then you:

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, Kool-Aid and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. 2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full.
4. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
5. Transfer to a wire rack to cool completely.

And now, for a little song from Bishop’s daddy:


  1. I’ve always wanted to do this!! I’m sooo making koolaid cupcakes at my bakery! 😀 😀

  2. I am curious, could you really taste the flavor of the Kool-aid?

  3. Those are so much fun! I love this idea. I’ll have to link to this in my next Crafty Food Roundup and bookmark this for myself. Thanks tons!

  4. Erica! I actually thought they were a little TOO Kool-Aid flavored, but my husband said no way, they were spot-on. I haven’t experimented with other flavors yet, but I have something in mind for a friend of mine so I might eventually be able to make a chart for which flavors translate to cake the best. :)

  5. Haha, these are awesome! What a lucky little guy.

  6. I love cupcakes very much.but thisi is summer now and i have to go on a diet. So, i eat them less.

  7. i absolutely ADORE your blog and your lifestyle. i’m going to try these cupcakes tomorrow – and am so excited to surprise my friends!

  8. I am so making these for my birthday!!

  9. I just made these, and I would suggest the following changes: Decrease the sugar by 1/2 cup, and add 1 more package of Koolaid. Because I used the original recipe amount of sugar, I feel they are too sweet. But I’m glad I doubled the koolaid because I could barely taste it in the batter when using just one package. I chose the Strawberry flavor and wasn’t too thrilled with it. And I didn’t make any icing, which I’m glad for due to the sweetness overload. I think I will try it again with a citrus flavor in the future. Thanks for the idea. =)

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