Watermelon Cupcakes Recipe

Name: Watermelon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 box (18.25 Oz. Size) White Cake Mix; 1 box (3 Oz. Size) Lime Jello Gelatin Mix (not Sugar Free); 3 whole Egg Whites; 1/3 cups Canola Oil; 1-1/4 cup Water; FOR THE TOPPING:; 8 ounces, weight White Chocolate, Melted; 3 Tablespoons Watermelon Puree, From 1/2 Cup Fresh Watermelon (or Milk); 1/2 cups Butter, Softened; 4 cups Powdered Sugar; 1/2 teaspoons Koolaid Powdered Drink Mix, Watermelon-cherry Twist Flavor; 3/4 cups Mini Chocolate Chips

Servings: persons

FOR THE CUPCAKES:
1 box (18.25 Oz. Size) White Cake Mix
1 box (3 Oz. Size) Lime Jello Gelatin Mix (not Sugar Free)
3 whole Egg Whites
1/3 cups Canola Oil
1-1/4 cup Water
FOR THE TOPPING:
8 ounces, weight White Chocolate, Melted
3 Tablespoons Watermelon Puree, From 1/2 Cup Fresh Watermelon (or Milk)
1/2 cups Butter, Softened
4 cups Powdered Sugar
1/2 teaspoons Koolaid Powdered Drink Mix, Watermelon-cherry Twist Flavor
3/4 cups Mini Chocolate Chips

1
For the cake, add cake mix, jello, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended. Fill cupcake liners 1/2 full and bake in a 350u00b0F oven for 15-18 minutes. Do not overbake. Allow to cool completely.
2
When cooled, spread melted white chocolate over top of each cupcake. While that sets, begin your frosting.
3
To make watermelon puree, blend about 1/2 cup of fresh watermelon in a blender until smooth. If you want to substitute milk, that will work too, but I liked having some fresh watermelon in the frosting!
4
In a mixer, beat butter with powdered sugar, Koolaid mix, and about 3 to 4 tablespoons watermelon puree (or milk). Beat for about 3-5 minutes until fluffy and smooth. Using a decorator bag and tip (I used 6S), pipe frosting on each cupcake and immediately sprinkle with chocolate chips. Enjoy!

1443

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 box (18.25 Oz. Size) White Cake Mix, 1 box (3 Oz. Size) Lime Jello Gelatin Mix (not Sugar Free), 3 whole Egg Whites, and more.

Yes, Watermelon Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Watermelon Cupcakes

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