Best Watermelon Cupcakes Recipes

WATERMELON CUPCAKES

Steps:

• 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.

WATERMELON CUPCAKES

Steps:

• 1. Cut watermelon into cubes and run it through a food processor or blender. Separate pulp and juice with a fine sieve.
• 2. Cream softened butter and sugar. Then add egg and sour cream; mix.
• 3. Add dry ingredients.
• 4. Add juice and mix.
• 5. Gently stir in pulp with a spoon (can add more if you want more texture).
• 6. Pour into lined cupcake pan. Place in 350 degree pre-heated oven for about 18-22 minutes. Cool on a wire rack.
• 7. For the icing, cream butter and cream cheese. Add confectioners' sugar and blend well.
• 8. Add pulp (add more or less as per personal preference). Make sure your pulp is squeezed out well or your icing consistency may be runny. (I put the pulp in a strainer and smashed it down with the back of a spoon.)
• 9. Blend well and adjust consistency to your liking with watermelon pulp or juice.
• 10. Put the icing into a piping bag with number 1 tip or however you want to ice them.

WATERMELON CUPCAKES WITH WATERMELON BUTTERCREAM FROSTING RECIPE - (4.7/5)

Steps:

• To make the cupcakes: Preheat the oven to 350 degrees and line to muffin pans with cupcake liners. Sift the flour, baking soda, baking powder, and salt together in s small bowl; set aside. In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well between each addition and scraping the bowl as needed. Stir in the watermelon flavoring. Add about a third of the flour mixture and beat on medium speed until just mixed. Add half of the sour cream, beating until just mixed. Repeat this process with the remaining flour mixture and sour cream. Add color as desired. Place two tablespoons batter into each cup of lined muffin pans and bake at for 20 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow to cool completely before frosting. To make the frosting: In a large bowl, cream together the butter and about a third of the confectioners' sugar. Stir in the milk and mix thoroughly before beating in another third of the confectioners' sugar. Next stir in the lemon juice and the remaining sugar, beating until well mixed and light and fluffy. Add all of the watermelon flavoring. If the frosting is too soft, add more sugar, as needed. Add coloring as desired.

PICNIC WATERMELON CUPCAKES

Steps:

• 1. Mix all cupcake ingredients in bowl and beat for about 2min. Fill cupcake lined pans about 3/4 way full. Bake 350 for 15-18min. Cool.
• 2. Melt white chips and spread on cupcakes. Frosting-cream butter and sugar add puree and koolaid flavoring and beat til fluffy about three minutes. Frost cupcakes.
• 3. Sprinkle cupcakes with chocolate chips. Enjoy.

WATERMELON KOOL-AID CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, adding dry drink mix and 1/2 cup chocolate chips to batter before spooning into prepared muffin pan cups.
• Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Remove cupcakes from liners. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stir in food coloring; spread onto cupcakes. Sprinkle with remaining chocolate chips.

WATERMELON CUPCAKES

Steps:

• Heat oven to 350°F.
• Reserve 1 Tbsp. dry gelatin mix. Prepare cake batter and bake as directed on package for 24 cupcakes, blending remaining gelatin mix into batter before spooning into prepared muffin cups.
• Spoon frosting into medium bowl. Add reserved gelatin mix and food coloring to frosting; mix well. Add COOL WHIP; whisk until blended. Spread onto cupcakes.
• Decorate with chocolate morsels to resemble watermelons as shown in photo.

WATERMELON SLICE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In medium bowl, mix flour, drink mix, baking powder and 1/2 teaspoon salt; set aside. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about a third at a time, and watermelon puree, about half at a time, beating just until blended.
• Fold in 3/4 cup chocolate chips. Divide batter evenly among muffin cups, filling each about two-thirds full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat 1/2 cup butter and the shortening with electric mixer on medium speed until light and fluffy. Beat in 1 teaspoon vanilla and 1/8 teaspoon salt. On low speed, beat in powdered sugar, 1 cup at a time, scraping down sides of bowl occasionally. Add 2 tablespoons milk; beat on high speed until light and fluffy. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
• Tint 1 cup frosting with green paste food color. Place green frosting in decorating bag fitted with star tip #19; set aside. Tint remaining frosting with red paste food color. Frost cooled cupcakes with red frosting to within 1/2 inch of edge. Pipe 1 row of green frosting around edge of each cupcake to look like watermelon rind. Decorate each with chocolate chips to look like seeds.