Perfect Summer Watermelon Cupcakes

There’s something about summer that just calls for fun, refreshing treats, and these watermelon cupcakes are the perfect way to celebrate the season! Whether you’re planning a picnic, a poolside party, or just looking for some cute spring cupcake ideas, these pink cupcakes bring a bright, cheerful touch to any occasion.

I love baking summer-themed cupcakes because they’re a simple way to capture the playful, carefree vibes of warm sunny days. These cupcakes aren’t just adorable; they also have a deliciously light and fruity flavor that makes them a hit with kids and adults alike. Plus, the pop of pink with a hint of green frosting makes them look just like a slice of juicy watermelon!

Reasons why you’ll love this recipe♡

• Perfect for Summer – These summer-themed cupcakes are light, refreshing, and bring all the fun vibes of sunny days, making them a hit at picnics, BBQs, and pool parties.
• Adorable & Instagram-Worthy – With their pink cupcake base and green frosting, they look just like watermelon slices, making them one of the cutest spring cupcake ideas out there!
• Fun & Easy to Make – Whether you’re baking with kids or just want a simple yet creative treat, these cupcakes are easy to whip up and always bring a smile to everyone’s face.

Ingredients you’ll need for this recipe

Servings: 24

Equipment

For the cupcakes

For the frosting

Step by Step Guide

Cupcakes

1. Preheat the oven to 350°F (175 °C) and line a standard muffin tin with green cupcake liners. Set aside.

2. In a stand mixer bowl, combine the cake mix, water, oil, eggs, and watermelon gelatin. Mix on low speed, scraping the sides as needed, then increase to medium for about a minute.

3. Use a small ice cream scoop or measuring cup to evenly distribute the batter into the cupcake liners, filling each about 2/3 to 3/4 full.

4. Bake for 14-16 minutes or until lightly golden and set in the center. Let them cool completely before decorating.

Frosting

5. To prepare the frosting, mix half of the powdered sugar, softened butter, and watermelon gelatin in a stand mixer on low speed until combined.

6. Add the remaining powdered sugar and milk, mixing on low until fully incorporated.

7. Scrape down the sides, then increase to medium speed and beat for another minute until the frosting becomes light and fluffy.

8. Transfer the frosting to a piping bag with a large star tip.

9. Once the cupcakes have cooled, pipe a generous swirl of frosting on top.

10. Finish by adding mini chocolate chips to resemble watermelon seeds.

Notes

Cupcakes can be stored in an airtight container in the fridge for up to 3 days.

Recipe FAQ

Q: Can I use a different cake mix instead of white cake mix?
A: Yes! A vanilla or yellow cake mix works too, but the white cake mix helps the pink color stand out more.

Q: Do I have to use watermelon gelatin?
A: Watermelon gelatin adds flavor and color, but you can substitute with another fruit-flavored gelatin if needed.

Q: Can I make these cupcakes without a stand mixer?
A: Absolutely! A hand mixer or even mixing by hand will work, though a stand mixer makes it easier.

Q: How do I know when the cupcakes are done baking?
A: Insert a toothpick into the center. If it comes out clean or with a few crumbs, they’re done!

Q: Can I use regular chocolate chips instead of mini ones?
A: Yes, but mini chocolate chips resemble watermelon seeds better and distribute more evenly.

Q: How can I make the frosting a deeper pink color?
A: You can add a drop or two of pink or red food coloring to intensify the color.

Q: Can I use a different frosting instead?
A: Yes! A classic buttercream or whipped cream frosting would also taste great with these cupcakes.

Q: Do these cupcakes need to be refrigerated?
A: They can be stored at room temperature for a day, but for longer storage, keep them in the fridge.

Q: Can I freeze these cupcakes?
A: Yes! Freeze the unfrosted cupcakes in an airtight container for up to a month. Thaw before decorating.

Q: How can I make these cupcakes even more watermelon-like?
A: Try adding a drop of green food coloring to the batter or using watermelon-shaped sprinkles!

Q: What’s the best way to pipe the frosting?
A: Use a piping bag with a large star tip and swirl from the outside in for a pretty effect.

Q: Can I use store-bought frosting instead?
A: Yes, but homemade frosting enhances the watermelon flavor and texture.

Q: What type of oil should I use in the batter?
A: Vegetable oil or canola oil works best for a light and moist texture.

Q: Can I use fresh watermelon in the recipe?
A: Fresh watermelon can add too much moisture, so it’s best to stick with watermelon gelatin for flavor.

Q: Can I make these cupcakes gluten-free?
A: Yes! Use a gluten-free cake mix and ensure the other ingredients are gluten-free.

Q: What can I do if my frosting is too thick?
A: Add a tablespoon of milk at a time until it reaches the desired consistency.

Q: What if my frosting is too runny?
A: Add more powdered sugar, a little at a time, until it thickens.

Q: Can I make mini cupcakes with this recipe?
A: Yes! Adjust the baking time to about 10-12 minutes and keep an eye on them.