These cute cupcakes are perfect for a summer BBQ, picnic, or birthday party!
Course: Dessert
Cuisine: American
Servings: 24
Ingredients
WATERMELON CUPCAKES:
1(16.25 oz.) box white cake mix
1(3 oz.) watermelon Jell-O
3/4c.milk
1/2c.buttermelted
4lg.eggs
1/2c.watermelon puree
red food coloring
3/4c.mini semi-sweet chocolate chips+ more for decorating
WATERMELON BUTTERCREAM FROSTING:
1c.butterroom temperature
1(0.15 oz.) packet watermelon Kool-aid
1(16 oz.) box confectioner's sugar
3T.milk
green food coloring
Instructions
Preheat oven to 350 degrees. Line two 12 cup muffin tins with paper liners; set aside.
WATERMELON CUPCAKES: In a large bowl, combine cake mix and Jell-O. Add milk and melted butter; using an electric hand mixer, beat on medium speed.
Add eggs one at a time, beating well after each addition. Add watermelon puree and beat until combined. Add red food coloring a little at a time, until you reach desired color. Fold in chocolate chips until evenly distributed.
Using an ice cream scoop, fill liners 2/3 full and bake according to box directions for cupcakes about 14-18 minutes. If a toothpick inserted into the middle of a cupcake comes out clean they’re done. Transfer to a wire rack to cool completely.
WATERMELON BUTTERCREAM FROSTING: In a large bowl, beat softened butter and watermelon Kool-aid, until light and fluffy.
Gradually add confectioners’ sugar a cup at a time. Add 1 tablespoon milk after each addition of sugar beginning and ending with sugar.
Add green food coloring a little at a time, until you reach desired color. Transfer to piping bag fitted with a 1M tip and frost each cupcake.