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Watermelon Cupcakes

My granddaughter and I bake together each week. She was inspired by her mommy's flavored syrups, so we came up with these watermelon cupcakes. If you are not going to pipe the frosting, you can reduce the amount of frosting by half. —Elizabeth Bramkamp, Gig Harbor, Washington
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 1 package white cake mix (regular size)
  • 1 cup lemon-lime soda
  • 3 large egg whites, room temperature
  • 1/4 cup canola oil
  • 1 package (3 ounces) watermelon gelatin
  • 2 drops watermelon oil, optional
  • 2 cups butter, softened
  • 6 cups confectioners' sugar
  • 1 package (3 ounces) watermelon gelatin
  • 5 to 6 tablespoons lemon-lime soda
  • 15 drops red food coloring
  • 3 tablespoons miniature semisweet chocolate chips

Directions

  • Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.
Nutrition Facts
1 cupcake: 385 calories, 19g fat (11g saturated fat), 41mg cholesterol, 282mg sodium, 54g carbohydrate (46g sugars, 1g fiber), 2g protein.

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