This Watermelon Cupcakes are such a great treat for summer! They have a light green base with white cake flavor and are topped with a pink watermelon flavored frosting. They will be a hit at every get together all summer long.
Summer is all about entertainment and meeting friends and family. And what’s better than these super fun and delicious Watermelon Cupcakes? These delicious treats are the perfect combination of sweet and fruity, with a juicy and fluffy texture that will have your taste buds dancing with delight. Not only are they delicious, but they make for a stunning presentation with their bright pink icing and mini chocolate chips seeds on top.
These start with a loaf cake mix, but if you have a favorite homemade recipe, you can definitely use it. Summer is busy, so I’m all about keeping things simple, yet fun and impressive! These Watermelon Rice Krispie Treats are another fun treat you’ll love.
Why You’ll Love These Cupcakes
- Fun – I mean, food that looks like fruit is just plain fun! These are the perfect summer treats that kids and adults will love.
- Simply – These start with a boxing mix to ease summertime entertainment. If you have a favorite homemade cake, you can definitely use it! The frosting is ready in just minutes and adds a great homemade twist to these fun treats!
- Impressive – If you bring these to a meeting, everyone will be impressed. They are just cute and funny. People will ask you how you made them and the watermelon flavor is guaranteed to blow their minds!
what you will need
- White cake mix – any brand you like will work great.
- eggs – You use the amount required for your box mix
- oil – You use the amount required for your box mix
- Water – You use the amount required for your box mix
- butter
- powdered sugar
- Watermelon Kool Aid or Jello – this adds flavor to the frosting
- milk
- Red and green food coloring
- Mini chocolate chips
How to make watermelon cupcakes
- Make cupcakes. First, preheat your oven and follow the directions on the package of your cupcakes. Just add green food coloring and you’ve got a nice bright green color. Bake until cooked, then allow to cool completely before icing.
- Make frosting. If you can find packets of unsweetened Kool-Aid, use the full packet, or you’ll need about 1 tablespoon of watermelon jello mix. Mix in the butter, powdered sugar, and a little milk until you have a fluffy, fluffy glaze. Add enough red food coloring and beat until bright pink.
- Frost Cupcakes. I like to fill a piping bag with a Wilton Star Tip and pipe icing swirls onto each cupcake. Sprinkle chocolate chips on top to make them look like seeds.
Kool Aid or Jello
If you can find the unsweetened packets of watermelon jello, that’s my number one choice when making this frosting. It doesn’t add any extra sweetness and is the perfect amount. Strangely, it doesn’t add as much color to the frosting, so you’ll need more red food coloring. However, Kool-Aid packets, especially watermelons, can be difficult to find.
Watermelon jello is a great alternative. You only need 1 tablespoon of the mixture and it’s already sweetened so you may need a little less powdered sugar. The positive thing about jello is that it adds quite a bit of color to the frosting, so you don’t need nearly as much food coloring.
No, you can just have a traditional buttercream flavored white cake decorated like a watermelon but not tasting like it. That’s totally fine, I just thought it was funny that it tasted the way it looked! So if you can’t find one of the products, don’t worry!
Store cupcakes in an airtight container at room temperature. They should last 4-5 days.
More fun summer treats
preparation time
25 minutes
cooking time
20 minutes
total time
45 minutes
Ingredients
-
1 (15.25 ounces) white cake mix (and ingredients listed on package)
-
Green food coloring
glaze
-
1/2 cup unsalted butter, softened
-
1 tablespoon watermelon jello mix (or 1 packet Kool-Aid unsweetened watermelon)
-
3-4 cups powdered sugar
-
1/4 cup milk
-
red food coloring
-
2 tablespoons mini chocolate chips
instructions
- Preheat the oven to 350°F. Place the paper cases in 24 muffin cases. Put aside
- Follow package directions to prepare cupcakes. Add green food coloring and mix until an even light green color is obtained.
- Fill the liners about halfway and bake, until they spring back when gently pressed and a tester comes out mostly clean, 17 to 20 minutes.
- Remove from the oven and let cool for 10 minutes before turning onto a wire rack to cool completely.
- For the frosting, mix butter, 1 tablespoon jelly or 1 packet of Kool-Aid with powdered sugar and milk. You may need to adjust the amount of sugar and milk to get a nice spreadable glaze. Add food coloring to get a nice pink color.
- Fill a piping bag with a Wilton Star Tip and pipe frosting swirls onto each cupcake. Sprinkle chocolate chips on top to make them look like seeds.
Remarks
If your frosting is too thick, add a little more milk. If the frosting is too thin, add more powdered sugar
Nutritional Information
yield
24
serving size
1
amount per serving
calories 335total fat 5gSaturated Fatty Acids 3gtrans fats 0gunsaturated fat 2gcholesterol 10 mgsodium 162 mgcarbohydrates 73gfiber 0gSugar 64gprotein 1g
Nutritional Disclaimer: All information presented on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on Dinnersdishesanddesserts.com should be used as a general guide only.
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