Watermelon Cupcakes
Moist and fruity watermelon cupcakes made with boxed cake mix, watermelon juice, and topped with creamy pink frosting. A fun, summery dessert that’s as pretty as it is delicious.
Ingredients
For the Cupcakes:
- 1 box white cake mix
- 1 cup watermelon juice or watermelon-flavored drink
- ½ cup vegetable oil
- 3 egg whites
- Green food coloring a few drops, gel preferred
- Mini chocolate chips optional, for “seeds” in the batter
For the Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons watermelon juice or 1 teaspoon watermelon extract
- Pink or red food coloring a few drops
- Mini chocolate chips for garnish
Instructions
- Preheat to 350°F (175°C). Line a muffin tin with green cupcake liners.
- In a large bowl, mix cake mix, watermelon juice, oil, and egg whites until smooth (about 2 minutes).
- Stir in green gel food coloring until light green. Fold in mini chocolate chips if using.
- Fill liners ⅔ full. Bake 18–22 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Beat butter until creamy. Add powdered sugar gradually, then watermelon juice and pink/red food coloring. Beat until fluffy.
- Pipe frosting onto cooled cupcakes and top with mini chocolate chips.