Watermelon Cupcakes are a summer party staple that looks like you spent way more time on them than you actually did - white cake mix spiked with watermelon gelatin for a bright pink, genuinely watermelon-flavored crumb, topped with a swirl of fluffy watermelon buttercream and a scatter of mini chocolate chips standing in for the seeds. They are the most on-theme cupcake you will ever set out at a summer party, and they disappear fast.
One batch makes 24 cupcakes, prep is 20 minutes, and bake time is 14-16 minutes. The watermelon gelatin does double duty here - it goes into both the batter and the frosting, which is how you get that consistent watermelon flavor all the way through without any actual watermelon juice messing with the texture. Green cupcake liners complete the look. These are a great make-ahead option - bake the day before, frost the morning of, and you're set.
The chocolate chip seeds are the finishing detail that makes these unmistakably watermelon - press them in gently after piping so they sit on top of the frosting rather than sinking in. If you love themed summer cupcakes, also check out these Summer Cupcakes and these Fruity Desserts for more fruity summer dessert ideas.
Ingredients
For the cupcakes
- White cake mix
- Water
- Oil
- Eggs
- Watermelon gelatin (3 oz package)
For the frosting
- Unsalted butter, softened
- Powdered sugar
- Watermelon gelatin (3 oz package)
- Milk
- Mini chocolate chips
See recipe card for quantities.
Instructions
How to Make Watermelon Cupcakes
Preheat oven to 350°F. Line a standard muffin tin with green cupcake liners and set aside.)
Step one: In the bowl of a stand mixer, combine the cake mix, water, oil, eggs, and watermelon gelatin. Mix on low to combine, scraping the sides often, then bump up to medium for about a minute. Using a small ice cream scoop or measuring cup, divide the batter evenly between the cupcake liners, filling each ⅔-¾ full.
Step two: Bake for 14-16 minutes or until just golden and the center is set. Allow to cool completely before frosting.
Step three: For the frosting - combine about half the powdered sugar, the softened butter, and the watermelon gelatin in a stand mixer. Mix on low just until combined. Add the remaining powdered sugar and milk, mix on low until combined, then scrape down the sides and bump up to medium for about a minute until light and fluffy. Transfer to a piping bag fitted with a large star tip.
Step four: Once cupcakes are completely cool, pipe a large mound of frosting on each one. Decorate with mini chocolate chips pressed gently into the frosting to look like watermelon seeds.
Hint: Make sure the cupcakes are fully cooled before piping - the watermelon buttercream is soft and will slide off a warm cupcake. If your kitchen is warm, pop the frosted cupcakes in the fridge for 10 minutes to set before serving.
Recipe Tips for Success
- Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
Storage
Store in an airtight container in the fridge for up to 3 days. Cupcakes must be completely cooled before frosting. Green cupcake liners complete the watermelon look - use them if you can find them. Press chocolate chip seeds in gently so they sit on top of the frosting rather than sinking in.
Watermelon Cupcakes
Ingredients
For the cupcakes
- 1 box white cake mix
- 1 c water
- ½ c oil
- 3 oz package watermelon gelatin
For the frosting
- 1 c unsalted butter softened
- 4 c powdered sugar powdered sugar
- 3 oz package watermelon gelatin
- 2 t milk
- ¼ c mini chocolate chips
Instructions
- Preheat oven to 350°F. Line a standard muffin tin with green cupcake liners and set aside.
- In the bowl of a stand mixer, combine the cake mix, water, oil, eggs, and watermelon gelatin. Mix on low to combine, scraping the sides often. Bump up to medium for about a minute.
- Using a small ice cream scoop or measuring cup, divide the batter evenly between the cupcake liners, filling each ⅔-¾ full.
- Bake for 14-16 minutes or until just golden and the center is set. Allow to cool completely before decorating.
- For the frosting - combine about half the powdered sugar, the softened butter, and the watermelon gelatin in a stand mixer. Mix on low just until combined.
- Add the remaining powdered sugar and milk. Mix on low until combined, then scrape down the sides and bump up to medium for about a minute until light and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once cupcakes are completely cool, pipe a large mound of frosting on each cupcake.
- Decorate with mini chocolate chips pressed gently into the frosting to look like watermelon seeds.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
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