Menu
Watermelon Cake Watermelon Cake
Caramel Apple Cupcakes Caramel Apple Cupcakes
Caramel Gingerbread Cupcakes Caramel Gingerbread Cupcakes
Watermelon Cups Watermelon Cups
Chocolate Caramel Cupcakes Chocolate Caramel Cupcakes
Salted Caramel Cupcakes Salted Caramel Cupcakes
Lemon Coconut Cupcakes Lemon Coconut Cupcakes
Banana Cupcakes Banana Cupcakes
Marshmallow-Filled Banana Cupcakes Marshmallow-Filled Banana Cupcakes
Frosted Banana Cupcakes Frosted Banana Cupcakes
Strawberry Lemon Cupcakes Strawberry Lemon Cupcakes
Coconut Dream Cupcakes Coconut Dream Cupcakes
Coconut Cupcakes Coconut Cupcakes
Banana Nut Cupcakes Banana Nut Cupcakes
Fruit-Filled Cupcakes Fruit-Filled Cupcakes
Peanut Butter Cup Chocolate Cupcakes Peanut Butter Cup Chocolate Cupcakes
Peanut Butter Cup Cupcakes Peanut Butter Cup Cupcakes
Lemon Cupcakes Lemon Cupcakes
Peanut Butter & Jelly Cupcakes Peanut Butter & Jelly Cupcakes
Almond Joy Cupcakes Almond Joy Cupcakes

Watermelon Cupcakes

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 20 min. + cooling

Makes

2 dozen

Updated: Sep. 14, 2023
My granddaughter and I bake together each week. She was inspired by all of her mom's flavored syrups, so we came up with this watermelon cupcake. If you have watermelon syrup, it can replace some of the lemon-lime soda in the cake batter and frosting, but the gelatin adds a lot of watermelon flavor on its own. If you are not going to pipe the frosting, you can reduce the amount of frosting by half. —Elizabeth Bramkamp, Gig Harbor, Washington
Watermelon Cupcakes
Watermelon Cupcakes Recipe photo by Taste of Home
Next Recipe

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
  • FROSTING:
  • 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

  1. Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, 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.
  2. 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.