The Best Watermelon Cupcakes Ever (Step-By-Step)
These Watermelon Cupcakes are my go-to summer treat, light, fun, and bursting with that juicy watermelon flavor you didn’t know you needed. Perfect for sharing.
Servings: 24 cupcakes
Calories: 190kcal
Ingredients
For the cupcakes
- 1 box of white cake mix your favorite brand will work
- ¼ cup vegetable oil
- 1¼ cups water
- 4 egg whites large
- 1½ teaspoons vanilla extract
- ½ packet of watermelon-flavored gelatin
- A few drops of green food coloring
For the frosting
- 2 sticks of unsalted butter softened to room temperature
- ½ packet of watermelon-flavored gelatin
- 1½ teaspoons vanilla extract
- 4 cups powdered sugar sifted
- 2 to 3 tablespoons whole milk adjust for consistency
- A small pinch of salt
- Red food coloring just enough to get that juicy watermelon hue
Instructions
- Start by preheating your oven to 350°F (175°C). Prep your muffin tin by greasing it or lining it with cute cupcake liners, this helps your cupcakes come out easily later.
- Combine the cake mix, oil, egg whites, and water in a roomy bowl, then beat at medium speed until the texture is flawlessly consistent.
- Stir in the watermelon gelatin and vanilla extract. Then, add green food coloring little by little until you get that perfect bright watermelon shade.
- Fill each cupcake liner about two-thirds full so there’s room for the cupcakes to rise without spilling.
- Bake for 18 minutes. Check doneness by poking with a toothpick, if it comes out clean, they’re ready. Let cupcakes cool completely before frosting.
- For the frosting, beat the softened unsalted butter until fluffy. Add vanilla, watermelon gelatin, and a pinch of salt.
- Slowly mix in powdered sugar, adding a splash of whole milk between cups to keep it smooth.
- Add red food coloring until the frosting turns a lovely watermelon pink.
- Spread or pipe the frosting on top, then sprinkle mini chocolate chips if you like.
Notes
- Use room-temp eggs and butter for smoother mixing and better texture.
- Tap your cupcake tin gently before baking to pop air bubbles and get an even crumb.
- Avoid opening the oven door too much while baking, that cool air can make cupcakes sink.