Description
These Watermelon Cupcakes are as fun as summer itself—fluffy green cupcakes topped with a pink watermelon-flavored buttercream and mini chocolate chip “seeds.” They’re easy to make, totally adorable, and perfect for parties, BBQs, or just because it’s sunny out. A colorful treat that looks just like a slice of watermelon!
Ingredients
For the Cupcakes:
1 box white cake mix
1 cup watermelon juice or puree
(or substitute with 1 packet watermelon gelatin + ¾ cup water)
⅓ cup vegetable oil
3 large eggs
Green food coloring (optional)
For the Watermelon Frosting:
1 cup unsalted butter, softened
3–4 cups powdered sugar
1–2 tbsp watermelon juice or puree
(or watermelon flavoring)
Pink food coloring (optional)
½ tsp vanilla extract
Pinch of salt
Decoration:
Mini chocolate chips (to resemble watermelon seeds)
Instructions
Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 cupcake liners.
Make the batter: In a large bowl, combine the cake mix, watermelon juice (or gelatin mix), oil, and eggs. Mix for about 2 minutes until smooth. Add a few drops of green food coloring if desired.
Bake the cupcakes: Divide the batter evenly among the liners. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Prepare the frosting: In a separate bowl, beat the softened butter until smooth and creamy. Slowly add powdered sugar, then mix in the watermelon juice or flavoring, vanilla, and a pinch of salt. Add pink food coloring until you reach your desired watermelon hue. Beat until fluffy and smooth.
Decorate: Pipe or spread the pink frosting onto the cooled cupcakes. Press mini chocolate chips on top to mimic watermelon seeds. Serve and enjoy!
Notes
No fresh watermelon juice? Just mix one packet of watermelon gelatin with ¾ cup water for a quick and easy substitute.
Want a bolder flavor? A drop or two of watermelon extract really boosts the taste!
Use gel food coloring for vibrant colors without thinning the batter or frosting.
These cupcakes keep well at room temperature for up to 2 days, or refrigerate for up to 5 days.
You can also freeze the unfrosted cupcakes and frost them fresh when ready to serve!