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Watermelon Cupcake Recipe

This Grandma Is Fun
There will definitely be no spitting out the seeds with this Watermelon Cupcake Recipe. They will be gobbled up fast - no contest!
Course Dessert


  • Cupcakes
  • 6 tbsp softened
  • 2/3 cup sugar
  • 3 egg whites
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp all purpose flour
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp salt
  • Green food coloring

  • Buttercream Frosting
  • 2 sticks of butter unsalted at room temperature
  • 1/2 cup vegetable shortening
  • 3-4 cups powdered sugar
  • 1/2 tsp of powdered watermelon koolaid mix
  • Red food coloring
  • Mini chocolate chips


  • Cupcakes
  • Preheat the oven to 375º F.
  • Line muffin pan with cupcake liners of your choice. We chose green.
  • Cream together the butter and sugar until fluffy.
  • Add in the egg whites. Beat well
  • Put in the sour cream and vanilla extract then fold into the butter and sugar mixture.
  • In a medium bowl, combine the flour, baking powder and salt and gently mix to incorporate.
  • Add half of the flour mixture into the wet ingredients. Mix well
  • Add the other half of the flour mixture and mix until you cannot see any dry flour.
  • Add green food coloring to the color you desire.
  • Fill your cupcake liners about 1/2 to 2/3 full.
  • Bake at 375º F for 5 minutes, then reduce heat to 350º. Keep the cupcakes in the oven for another 8-10 minutes.
  • Remove from oven.
  • Let cupcakes cool.
  • Buttercream
  • Beat the butter and shortening with an electric mixer until smooth.
  • Add in 2 cups of powdered sugar and beat until you do not see any clumps of sugar.
  • Add in more powdered sugar, mixing frequently until there are no more lumps and it is a thick consistency.
  • Add the watermelon Kool-Aid powder and a small amount of red food coloring (until you reach the color you desire) and mix well.
  • Instructions
  • Spoon the frostingHow to assemble down into a large piping bag with a tip. We used a 1m piping tip.
  • Start in the center of the cupcake and swirl out to the sides and then back in to the center of the cupcake, stacking the frosting as you go
  • Sprinkle some mini chocolate chips on top of the frosting.
  • Makes 10-12 cupcakes.


This recipe has been adapted from The First Year Blog!
Tried this recipe?Let us know how it was!