Watermelon Cupcakes

Watermelon cupcakes are light, refreshing, and gorgeous to look at. The recipe is incredibly easy and everyone will love these delicate bites.

Prep Time:20

Cook Time:20

Cooling Time:10

Total Time:50

Servings: cupcakes

Preheat the oven to 350°F and line a muffin pan with 24 paper liners. Set aside.
Combine all of the cupcake ingredients into a large mixing bowl and then beat on low for about 30 seconds. Increase the speed to medium and beat for another 2 minutes or until the batter is well combined.
Transfer the batter into the muffin pan filling each cup ¾ of the way full. Bake for 20 minutes or until a toothpick comes out clean. They are done when the cake springs back when lightly pressed.
Cool for 10 minutes, remove from the muffin pan and then let them cool completely on a cooling rack.

Combine all of the frosting ingredients into a large mixing bowl and beat until smooth. Pipe frosting onto each cupcake using a star tip. Enjoy!

Optionally sprinkle mini chocolate chips over the frosting to resemble watermelon pips.
Don’t add too much red food coloring or green food coloring at once. A couple of drops go a long way, so add a little at a time until the color looks good.
Canola oil works well in baked goods since it’s economical and doesn’t change the flavor of the cupcakes. You could use your favorite kind of vegetable oil in its place though.