Watermelon Cupcakes

These sweet Watermelon Cupcakes are a summer time delight! They’re easy to make, swirled with pretty pink frosting, and yes, they really do taste like watermelon!

For more crowd-pleasing cupcake recipes, try my Churro Cupcakes Recipe, which are always a hit, or these Chocolate Pudding Cupcakes, which are easy but supremely decadent!

Green cupcake topped with white chocolate and pink watermleon frosting. chocolate chips sprinkled on top to resemble a watermelon.


Why You’ll Love These Watermelon Cupcakes

These easy watermelon cupcakes are the complete package!

I thought about making the cupcakes then just topping them with some watermelon flavored frosting. That would have been good but I wanted these to be AMAZING!

So, I turned to my trust friend: melted white chocolate. A thin layer of melted white chocolate on top of each cooled cupcake adds a bit of decadence and a pleasing white color to the watermelon cupcakes.

Finally, my favorite part: the FROSTING!

Watermelon Kool-Aid mix is my secret for giving fluffy buttercream its melon flavor.

Want to take the watermelon theme a step further? Sprinkle some mini chocolate chips on top of the frosting. They look like watermelon seeds and tie the picture together. Also, I’ll never turn down a little extra chocolate!

Here’s what makes these watermelon cupcakes a standout:

  • Nobody will know these cute cupcakes start from a cake mix…and the flavor is so wonderful, adults love this festive treat as much as the kids.
  • Unlike some watermelon cupcakes that just look like the fruit, these cupcakes taste like watermelon too!
  • The lime Jello makes the cupcake base super flavorful and moist. The perfect upgrade to boxed cake mix!
Easy Watermelon Cupcakes

Important Ingredient Notes

For the cupcakes:

  • White cake mix – Using white cake mix instead of yellow gives us a better color.
  • Lime Jello – Don’t use sugar-free Jello! You want the regular kind.
  • Egg whites – Using egg whites instead of whole eggs also helps you get that perfect green color for the cupcakes.

For the Topping:

  • White chocolate – I find that bars and discs melt the best, but you can also use white chocolate chips.
  • Butter – Unsalted butter is best for baking, as it gives you more control over the flavor of the recipe.
  • Koolaid powdered mix – You’ll need watermelon flavor for this recipe, although you can definitely use the same ratios to experiment with other fruity frosting flavors!
  • Mini chocolate chips – These form the “seeds” on the watermelon cupcakes.

How to Make Watermelon Cupcakes

Make the Cupcakes:

  • Beat the cake mix, Jello, egg whites, oil and water in a mixing bowl for 2 minutes. 
  • Fill cupcake liners 2/3 full and bake in a 350ºF oven for 15-18 minutes. 
  • Cool the cupcakes completely before decorating.

Decorate:

  • Spread the melted white chocolate over the top of each cupcake. 
  • While the chocolate sets, beat the butter with the powdered sugar, Koolaid mix, and milk for 3-5 minutes, or until fluffy and smooth.
  • Use a decorator bag and tip (I used 6S) to pipe frosting onto each cupcake.
  • Sprinkle with chocolate chips.

Tips & Tricks

  • Soften the butter before you start the frosting. This ensures that everything mixes evenly!
  • Be patient and wait for the cupcakes to cool completely before you start frosting them. Otherwise, the white chocolate will melt into the cake.
  • If you can’t find Watermelon koolaid mix, you can order watermelon flavoring on Amazon!
  • Don’t overbake the cupcakes, as this will cause them to be darker and browned.
  • No decorator bag? Spoon the frosting into a ziploc bag instead. Cut off a corner of the bag and pipe the frosting onto the cupcakes.
These sweet and festive Watermelon Cupcakes are the perfect summer recipe! Easy to make and delicious too!

Recipe FAQs

Can I use food coloring for the cupcakes instead of Jello?

Yes, you can use food coloring if you prefer, but keep in mind that the cupcakes won’t have the same texture or flavor. I recommend gel food coloring for vivid colors without having to add a lot of excess liquid.

Can I make these into mini cupcakes?

Yes! For mini watermelon cupcakes, simply divide the batter into a mini cupcake pan. Start checking for doneness at the 10 minute point.

Can I save the egg yolks from the eggs?

Absolutely! When you’re making a recipe that only calls for egg whites, like these watermelon cupcakes, you can freeze the egg yolks for another day or keep them in the fridge for a few days. Egg yolks are a key ingredient in this Lemon Curd Recipe.

More Summer Dessert Recipes

  • Delicious Pink Lemonade Cupcakes. Refreshing and tasty, everyone will enjoy!
  • A light and refreshing Strawberry JELL-O cake. Add a twist of fun by baking up a Funfetti Cake!
  • A quick, refreshing slush made using frozen watermelon, lime juice, and water! You can even add a little vodka to make this Watermelon Slush adult friendly 😉
  • This No-Bake Strawberry Cheesecake Dessert from Fifteen Spatulas has layers of buttery graham cracker crumbs, fresh macerated strawberries, and a creamy cheesecake filling.

Watermelon Cupcakes

5 from 4 votes
By: Aimee
These sweet and festive Watermelon Cupcakes are a summer time delight! They're easy to make and swirled with pretty-in-pink frosting.
Prep Time: 1 hour
Cook Time: 18 minutes
Total Time: 1 hour 18 minutes
Servings: 24 cupcakes

Ingredients 

For the cupcakes:

  • 1 box white cake mix 18.25 ounce
  • 1 box lime Jello (not sugar free) 3 ounce
  • 3 egg whites
  • cup vegetable oil
  • 1 ¼ cup water

For the Topping:

  • 8 ounce white chocolate melted
  • ½ cup butter softened
  • 4 cups powdered sugar
  • ½ teaspoon Koolaid powdered mix watermelon flavor
  • 3-4 Tablespoons milk
  • ¾ cup mini chocolate chips

Instructions 

  • For the cake, add cake mix, jello, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended. Fill cupcake liners 2/3 full and bake in a 350 degree oven for 15-18 minutes. Do not overbake. Allow to cool completely.
  • When cooled, spread melted white chocolate over top of each cupcake. While that sets, begin your frosting.
  • In mixer, beat butter with powdered sugar, Koolaid mix and milk. Beat for about 3-5 minutes until fluffy and smooth. Using a decorator bag and tip (I used 6S), pipe frosting on each cupcake and immediately sprinkle with chocolate chips. ENJOY!

Notes

  • If you can’t find Watermelon koolaid mix, you can order watermelon flavoring on Amazon!
  • No decorator bag? Spoon the frosting into a ziploc bag instead. Cut out a corner of the bag and pipe the frosting onto the cupcakes.

Nutrition

Calories: 300kcal, Carbohydrates: 46g, Protein: 2g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Cholesterol: 13mg, Sodium: 214mg, Fiber: 1g, Sugar: 37g
Course: Cupcake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!


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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on June 19, 2020

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