Watermelon Cupcakes

Well today, I’m sharing an oldie but goodie.  My Watermelon Cupcakes have been around before but I most definitely think they’re worth repeating (especially on a Friday in July!).

 ‘Tis watermelon season friends!  Make these this weekend and you’ll thank me on Monday :).

This recipe makes 2 dozen cupcakes.

Shopping List

1 box of white cake mix
1 1/4 cups pureed watermelon, divided
1/2 cup vegetable oil
4 egg whites
a few drops of pink food coloring, optional
1/2 cup butter, softened
2 cups of powdered sugar

Preheat oven to 350 degrees.

Line 2 (12-count) muffin tins with paper liners.  Set aside.

In a large mixing bowl, beat white cake mix, 1 cup pureed watermelon, vegetable oil and egg whites with an electric mixer.  Beat in a drop or two of pink food coloring.

Pour batter into prepared muffin tins and bake 19 to 21 minutes or until a toothpick inserted in the middle comes out clean.

Allow cupcakes to cool in tin about 10 minutes before removing them to wire racks to finish cooling.

Meanwhile, in a mixing bowl, beat butter, remaining 1/4 cup pureed watermelon and powdered sugar until blended.  Add more watermelon if the frosting is too thick or more sugar if it’s too thin.  Beat in a drop or two of pink food coloring.

Frost cooled cupcakes with Watermelon Frosting.