Watermelon Cupcakes Are The Sweetest Way To Enjoy Summer Recipes

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WATERMELON CUPCAKES



Watermelon Cupcakes image

My granddaughter and I bake together each week. She was inspired by her mommy's flavored syrups, so we came up with these watermelon cupcakes. If you are not going to pipe the frosting, you can reduce the amount of frosting by half. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 12

1 package white cake mix (regular size)
1 cup lemon-lime soda
3 large egg whites, room temperature
1/4 cup canola oil
1 package (3 ounces) watermelon gelatin
2 drops watermelon oil, optional
2 cups butter, softened
6 cups confectioners' sugar
1 package (3 ounces) watermelon gelatin
5 to 6 tablespoons lemon-lime soda
15 drops red food coloring
3 tablespoons miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.

Nutrition Facts : Calories 385 calories, Fat 19g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 282mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g protein.

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