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Watermelon cupcakes on a plate.

Watermelon Cupcakes

Justin
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.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Dessert
Calories 6730 kcal

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

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.

Nutrition

Calories: 6730kcalCarbohydrates: 931gProtein: 27gFat: 335gSaturated Fat: 157gPolyunsaturated Fat: 72gMonounsaturated Fat: 84gTrans Fat: 10gCholesterol: 493mgSodium: 3639mgPotassium: 735mgFiber: 10gSugar: 709gVitamin A: 5718IUCalcium: 1248mgIron: 14mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.