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+ servings
three watermelon cupcakes on a wooden cutting board
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4.96 from 25 votes

Watermelon Cupcakes

The Watermelon Cupcakes are easy to make, taste delicious and are perfect for summer parties.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American
Servings: 24 Cupcakes
Calories: 214kcal
Author: Wendy

Equipment

  • 24 Green cupcake liners
  • Cupcake Pan
  • mixing bowls
  • hand mixer or electric mixer
  • piping bag with a large round tip

Ingredients

Cupcake Ingredients

  • 1 box white cake mix
  • 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

Instructions

  • 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!

Notes

  • 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. 

Nutrition

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