Watermelon Cupcakes

Watermelon Cupcakes


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For something cute and fun, instead of the normal cupcakes with buttercream frosting, try this fruity cake that will rival the best cupcake shops!

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Chicago, IL

Time needed

30 min preparation + 15 min cooking

Serving Size / Yield

24 servings


  • For the cupcakes:
  • 2 ½ cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 eggs
  • ½ cup unsalted butter
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 ounce green food coloring
  • For the frosting:
  • 1 package watermelon-flavored powder drink mix
  • 2 sticks unsalted butter
  • ½ cup vegetable shortening
  • 3-4 cups powdered sugar
  • 1 drop red food coloring
  • Mini chocolate chips

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For the cupcakes:
Preheat your oven to 350F.
Grease muffin tins.
Lightly whisk eggs and then add the oil, buttermilk, and vanilla until fully blended. Then, whisk in the butter until well combined. Add the food coloring and stir until combined.
Mix the flour, sugar, salt and baking soda in another bowl.
Slowly pour the wet ingredients in with the dry and mix until well combined.
Split into muffin tin and bake for 15 minutes, or until a toothpick inserted into the middle of a cake comes out clean.
For the frosting:
Beat the butter and vegetable shortening until smooth.
Add the 2 cups of powdered sugar and fold together with a spatula.
Once folded together, mix with an electric mixer until light and fluffy.
Add the watermelon powder and the red food coloring until fully creamed together and smooth.
To assemble:
Turn the cupcakes out of the muffin tin and frost with the buttercream frosting. Add mini chocolate chips to look like seeds before serving.

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