Watermelon Cupcakes
These fun Watermelon Cupcakes have actual watermelon baked inside with a swirl of buttercream and mini chocolate chips for seeds on top.
Servings 24
Calories 321kcal
Ingredients
- 1 1/2 cups watermelon (1 cup watermelon puree)
- 15.25 oz white cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- .15 oz watermelon Kool-Aid (optional)
- 2 1/2 cups buttercream frosting
- Red and green food coloring or gel paste
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350˚F. Add 24 cupcake liners to two 12 cup muffin pans. Set aside.
- Puree the watermelon cubes and measure out one cup of watermelon puree.
- Put the cake mix, watermelon puree, eggs, vegetable oil, and watermelon Kool-Aid (if using) in a large mixing bowl. Mix for 30 seconds on low and then beat for 2 minutes at medium speed.
- Divide batter between the 24 muffin cups.
- Bake at 350˚F for 19-23 minutes. Cool completely on a rack.
- Divide the buttercream into three bowls. Tint 1/3 of the buttercream pink, 1/3 green, and leave 1/3 white.
- Put a scoop of each color of buttercream in separate pastry bags and snip the corners. Place all three pastry bags into a pastry bag with a decorating tip. Pipe all three colors at once onto the cupcakes. Refill as needed.
- Sprinkle mini chocolate chips into the cupcakes for "seeds".
Video
Nutrition
Calories: 321kcal | Carbohydrates: 49g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 269mg | Potassium: 59mg | Fiber: 1g | Sugar: 36g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
