Watermelon Cupcakes
With a burst of sweet watermelon flavor in both the cupcakes and frosting, plus mini chocolate chips to mimic seeds, they look just as good as they taste. Light, fluffy, and easy to make, these watermelon cupcakes will be a hit at any party!
Equipment
- 24 green cupcake liners
- (stand) mixer
- 1 piping bag with a large star tip
Ingredients
For the cupcakes
- 1 box white cake mix
- 1-3 oz package watermelon gelatin
- 3 eggs
- 1 cup water
- 1/2 cup oil
For the frosting
- 1 cup unsalted butter, softened
- 1-3 oz package watermelon gelatin
- 4 cups powdered sugar
- 2 tbsp milk
- 1/4 cup mini chocolate chips
Instructions
Cupcakes
- Preheat the oven to 350°F (175 °C) and line a standard muffin tin with green cupcake liners. Set aside.
- 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.
- 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.
- Bake for 14-16 minutes or until lightly golden and set in the center. Let them cool completely before decorating.
Frosting
- To prepare the frosting, mix half of the powdered sugar, softened butter, and watermelon gelatin in a stand mixer on low speed until combined.
- Add the remaining powdered sugar and milk, mixing on low until fully incorporated.
- Scrape down the sides, then increase to medium speed and beat for another minute until the frosting becomes light and fluffy.
- Transfer the frosting to a piping bag with a large star tip.
- Once the cupcakes have cooled, pipe a generous swirl of frosting on top.
- 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.
Tried this recipe?Let us know how it was!