Watermelon Cupcakes
The Watermelon Cupcakes are easy to make, taste delicious and are perfect for summer parties.
Prep Time15 minutes mins
Cook Time18 minutes mins
Total Time33 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 Cupcakes
Calories: 214kcal
Cupcake Ingredients
- 1 box white cake mix
- ⅓ cup vegetable oil
- 4 large egg whites
- 1 ¼ cups water
- 1 teaspoon clear vanilla
- ½ package of watermelon flavored gelatin
- Green food coloring
Frosting Ingredients
- 2 sticks salted butter softened
- 1 teaspoon clear vanilla
- ½ package of watermelon flavored gelatin
- 4 cups powdered sugar
- 1-2 tablespoons half and half or whole milk
- Dark pink and/or red food coloring
- 1 cup White Sanding Sugar divided
- ½ cup mini chocolate chips
Preheat oven to 350 degrees. Spray or line a standard muffin tin.
Add cake mix to a large mixing bowl. Using a hand or stand mixer, add in your oil, egg whites, and water and mix on medium until well incorporated.
Add in your ½ package of watermelon gelatin and vanilla.
Add in your green food coloring until desired color is achieved.
Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Directions for Frosting
In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy. Mix in 1 teaspoon vanilla, remaining watermelon gelatin and ¼ cup sanding sugar.
Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the half and half or milk in between each cup. Continue to mix for 1 minute or until creamy. Add in your pink food coloring. Add a bit of red if you want a deeper color.
Prepare piping bag and fill bag with frosting and frost your cupcakes.
If you desire, sprinkle with your white sanding sugar. Then top each cupcake with a handful of the mini chocolate chips Enjoy!
- Be careful not to overmix your cupcake batter, mix the batter until just combined.
- Don't have watermelon gelatin? You could use another flavor of gelatin or even Jell-O.
- Make sure that your frosting ingredients are at room temperature. Using cold ingredients will result in a lumpy frosting.
- Add the food coloring drops slowly so that you don't accidentally add too much color.
- I don't recommend using natural food coloring because it won't give you the same vibrant color.
- If you want a more watermelon flavor, try adding a drop or two of watermelon extract to the frosting.
- Use whatever size piping tip you have on hand, I used a Wilton 1A tip.
Store these cupcakes at room temperature in an airtight container for up to five days.
Serving: 1Cupcake | Calories: 214kcal | Carbohydrates: 48g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 162mg | Potassium: 23mg | Fiber: 1g | Sugar: 39g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg