Watermelon Cupcakes
These watermelon cupcakes are what summer dessert dreams are made of—bright, colorful, and bursting with watermelon flavor. And the best part? We’re keeping it easy with a boxed cake mix base that gets a fruity upgrade thanks to watermelon gelatin. Topped with a quick homemade frosting that’s perfectly sweet and silky, plus mini chocolate chips for “seeds”, these cupcakes look just as fun as they taste!
With their pink frosting, green cupcake liners, and playful watermelon-inspired look, these cupcakes are a hit at BBQs, pool parties, summer birthdays, or anytime you want a fun, fruity treat.
Why You’ll Love This Recipe:
✔️ Super Easy – Thanks to boxed cake mix and simple ingredients, these come together in no time.
✔️ Bright & Fun – The pink frosting, green liners, and chocolate “seeds” make them eye-catching and perfect for summer.
✔️ Refreshing Watermelon Flavor – Light, fruity, and just sweet enough.
✔️ Perfect for Any Occasion – Great for BBQs, pool parties, or a fun baking project with kids.
Ingredients
For The Cupcakes:
- Boxed white cake mix
- Water
- Oil
- Eggs
- Watermelon gelatin
For The Frosting:
- Unsalted butter
- Powdered sugar
- Watermelon gelatin
- Milk
- Mini chocolate chips
How To Make Watermelon Cupcakes
- Preheat the oven to 350°f. Line a standard muffin tin with green cupcake liners, and set aside.
- In the bowl of a stand mixer, combine the cake mix, water, oil, eggs and watermelon gelatin. Mix on low to combine, scraping the sides often. Bump up the speed to medium for about a minute.
- Using a small ice cream scoop or measuring cup, divide the batter evenly between the cupcake liners – filling until about ⅔-¾ full.
- Bake in the preheated oven for 14-16 minutes or until just golden and the center is set. Allow to cool completely before decorating.
- For the frosting – in the bowl of a stand mixer, combine about half of the powdered sugar, the softened butter and the watermelon gelatin.
- Mix on low just until combined.
- Add in the remaining powdered sugar and the milk. Mix on low just until combined.
- Scrape down the sides often and then bump up the speed to medium and mix for an additional minute or until the frosting is light and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, pipe a large mound of frosting on each cupcake.
- Decorate with mini chocolate chips to look like watermelon seeds.
Storage & Make-Ahead Tips for Watermelon Cupcakes
Want to keep your watermelon cupcakes fresh and delicious? Here’s how to store, freeze, and make them ahead of time so they’re party-ready whenever you need them!
How to Store Watermelon Cupcakes
- At Room Temperature: If unfrosted, store cupcakes in an airtight container at room temperature for up to 2 days.
- In the Fridge: Once frosted, keep cupcakes in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for 15–20 minutes before serving for the best texture.
- Avoid Humidity: Because of the frosting, it’s best to keep them in a cool, dry place to prevent the frosting from melting.
Can You Freeze Watermelon Cupcakes?
Yes! If you want to freeze them, it’s best to freeze unfrosted, and decorate once thawed. Let them cool completely after baking, then store them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before frosting.
Make-Ahead Tips
- Bake in Advance: Bake the cupcakes a day or two ahead, store them at room temperature, and frost them right before serving.
- Pre-Make the Frosting: Whip up the frosting a day in advance and store it in the fridge. Let it soften slightly before piping.
Watermelon Cupcakes
Ingredients
For the cupcakes
- 1 box white cake mix
- 1 cup water
- ½ cup oil
- 3 eggs
- 1 3oz package watermelon gelatin
For the frosting
- 1 cup unsalted butter softened
- 4 cup powdered sugar
- 1 3oz package watermelon gelatin
- 2 tbsp milk
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 350°f. Line a standard muffin tin with green cupcake liners, and set aside.
- In the bowl of a stand mixer, combine the cake mix, water, oil, eggs and watermelon gelatin. Mix on low to combine, scraping the sides often. Bump up the speed to medium for about a minute.
- Using a small ice cream scoop or measuring cup, divide the batter evenly between the cupcake liners - filling until about ⅔-¾ full.
- Bake in the preheated oven for 14-16 minutes or until just golden and the center is set. Allow to cool completely before decorating.
- For the frosting - in the bowl of a stand mixer, combine about half of the powdered sugar, the softened butter and the watermelon gelatin.
- Mix on low just until combined.
- Add in the remaining powdered sugar and the milk. Mix on low just until combined.
- Scrape down the sides often and then bump up the speed to medium and mix for an additional minute or until the frosting is light and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, pipe a large mound of frosting on each cupcake.
- Decorate with mini chocolate chips to look like watermelon seeds.
- Serve, and enjoy!
If you make these watermelon cupcakes, I’d love to hear your thoughts in the comments section below. You can leave a review, and you can also tag me on Instagram @scoopandsprinkleofficial. I love hearing from you, and I love seeing your creations!
