Watermelon Cupcakes

The recipe Watermelon Cupcakes is ready in roughly 35 minutes and is definitely a great dairy free option for lovers of American food. This recipe makes 24 servings with 98 calories, 1g of protein, and 1g of fat each. For 27 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is perfect for Summer. 23280 people were impressed by this recipe. A mixture of chocolate chips, food coloring, yellow cake mix, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Bakerette. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is improvable. If you like this recipe, take a look at these similar recipes: Watermelon Cupcakes, Watermelon Cupcakes, and Watermelon Mojito Cupcakes.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line cupcake tins with cupcake liners.

Make cake mix according to package directions. Add food coloring to make a pink watermelon color. I used red food coloring with a small amount of yellow.

Fold in chocolate chips and pour batter into prepared cupcake tins about 1/2 to 2/3 full.

Bake for 20-23 minutes. Allow to cool completely using your favorite buttercream frosting. Add green food coloring to the frosting.

 

Step by step:

1. Preheat oven to 350 degrees F. Line cupcake tins with cupcake liners.Make cake mix according to package directions.

2. Add food coloring to make a pink watermelon color. I used red food coloring with a small amount of yellow.Fold in chocolate chips and pour batter into prepared cupcake tins about 1/2 to 2/3 full.

3. Bake for 20-23 minutes. Allow to cool completely using your favorite buttercream frosting.

4. Add green food coloring to the frosting.

Nutrition Information:

covered percent of daily need