If you're looking for a perfect summer desert, look no further than these watermelon cupcakes. They're tangy, creamy, delicious, and nothing short of darling.
They're great for picnics, barbecues, or any other warm-weather occasion where you want to impress without going to too much work. From Shugary Sweets, the recipe contains real watermelon, which sounds a little strange (and is optional), but tastes delicious when combined with the creamy frosting.
For the Cupcake:
- 1 box (18.25oz) white cake mix
- 1 box (3oz) lime Jell-o (not sugar free)
- 3 egg whites
- 1/3 cup canola oil
- 1 1/4 cup water
For the Topping:
- 8oz white chocolate, melted
- 1/2 cup butter, softened
- 4 cup powdered sugar
- 1/2 tsp Koolaid powdered mix (watermelon-cherry Twist flavor)
- 3-4 Tbsp watermelon puree (see note below) OR milk
- 3/4 cup mini chocolate chips
For the cake, add cake mix, Jell-o, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended. Fill cupcake liners 1/2 full and bake in a 350 degree oven for 15-18 minutes. Do not overbake. Allow to cool completely.
When cooled, spread melted white chocolate over top of each cupcake. While that sets, begin your frosting
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!
In mixer, beat butter with powdered sugar, Koolaid mix and 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!
Image via Shugary Sweets