Name: Watermelon Cupcakes – A Slice of Summer in Every Bite!
Ingredients: 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 (for the “seeds” in batter, optional); 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 decorating)

Description

These watermelon cupcakes are a sweet slice of summer in every bite! With a soft green cake, creamy pink watermelon frosting, and chocolate chip “seeds,” they’re as fun to make as they are to eat. Perfect for summer parties, BBQs, or just a cheerful kitchen project with the kids. A playful, fruity dessert that’s light, colorful, and guaranteed to bring smiles.

Ingredients

Scale

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 (for the “seeds” in batter, optional)

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 decorating)

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with green cupcake liners.
In a large bowl, combine white cake mix, watermelon juice, oil, and egg whites. Mix until smooth, about 2 minutes.
Add green food coloring and stir until the batter reaches a light green hue. Fold in mini chocolate chips, if desired.
Divide batter evenly into cupcake liners, filling each about two-thirds full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
For the frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing between each addition.
Add watermelon juice (or extract) and pink/red food coloring. Beat until fluffy and smooth.
Pipe frosting onto cooled cupcakes using a star tip.

Sprinkle with mini chocolate chips to resemble watermelon seeds. Serve and enjoy!

Notes

For a natural watermelon flavor, blend and strain fresh seedless watermelon for the juice.
Want a stronger flavor? Add a drop of watermelon extract to the cake and/or frosting.
For a zesty twist, add a few teaspoons of lime juice or zest to the frosting—it balances the sweetness beautifully.
Store cupcakes in an airtight container at room temp for 2 days or refrigerate for up to 5. Unfrosted cupcakes freeze well for up to 2 months.

Use gel food coloring for vibrant results without thinning your batter or buttercream.