How To Make Watermelon Cupcakes

We’re holding onto every last second of summer we can with these watermelon cupcakes. To get it out of the way first, they do not taste like watermelon. However, that won’t even matter when you see just how cute they turn out! What we absolutely love about this recipe is that it’s rather simple for a pastry dish. By using a store bought mix instead of making the batter from scratch, you save tons of time and can have more fun with the decorations (the best part, in our opinion). We do recommend making the icing from scratch and you won’t believe how good the recipe is that we included. It’s sweet and light and fluffy and pretty much the best icing ever. Don’t feel ashamed if you eat a couple of spoonfuls before frosting the cupcakes—we do it too! The two ingredients that help turn these cupcakes from plain old to watermelon wow is chocolate chips and food dye. Can you believe it? Watermelon seeds you actually want to eat! You can spice up your decorating with fancy icing techniques or watermelon decals or just top them with some chocolate chips or leave them plain. We love everything about this summer recipe.

Watch along with our host as she shows you to learn to cook these delightful watermelon cupcakes. Everything about them screams summer fun!

 

Watermelon Cupcake Recipe

Ingredients:

1 box classic white cake mix + box ingredients
2/3 cup mini chocolate chips
Red, yellow and green food coloring
½ cup unsalted butter, softened
4 cups confectioner’s sugar
1 ½ tsp vanilla extract
3 to 6 tbsp whipping cream

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Directions:

1. Preheat oven according to cake mix instructions. Line a muffin tin with paper liners.

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2. Prepare the cake batter according to the box instructions. Add in as much red food coloring as is necessary to get the rich watermelon color, about 15, while also adding in 5-7 drops of yellow. Gently fold in chocolate chips until evenly distributed.

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3. Fill liners until about 2/3 full with batter. Bake according to cake mix directions.

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4. Remove and set on a wire rack to let cool.

watermelon 15. While cooling, make the frosting. In a standing cake mixer or by using a hand mixer, whip the butter and vanilla extract until light and fluffy. Gradually adding in the powdered sugar, continue to whip the mixture. Add milk one tablespoon at a time until desired consistency is reached. Add a generous amount of green dye, about 10 drops, with 4-5 drops of yellow to achieve the bright green color.

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6. Transfer to a piping bag with a round tip and frost cupcakes when they’ve completely cooled.

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Special Thanks:

Talent: Lauren Nolan of Lake Shore Lady

Shot and edited by: Matt Rice

Royalty Free Music courtesy of Audio Network titled: “Sunshine Days” by Adam Drake

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