In California, everyone has water on their minds (or the lack of it). It’s a big problem and we all don’t know how it’s going to get solved.

But being here and embracing the rain, brought me back to summers from my childhood. We’d eat hotdogs and watermelon. It would be sweltering hot. There would be fireflies everywhere. Then everything would go dark and it would pour. Thunder and lightening — it felt dangerous but exciting. I loved it.

So in honor of those memories, I want to share this watermelon cupcake recipe from Shauna at Ella and Annie Magazine. What a fun treat to serve your family this summer. Take it away, Shauna…

These sweet watermelon inspired cupcakes are super easy to make, and definitely a hit at your next BBQ! I absolutely love the idea of using mini chocolate chips as “watermelon seeds.”

Directions:

Make batter for cupcakes according to package directions. Add red food coloring until desired shade of pink is achieved.

Hint: I used a yellow cake mix and found that I did not need the yellow food coloring to offset the red. Fold in 1⁄2 – ­3⁄4 cup mini chocolate chips.

Bake according to package directions. Let cool.

Add green food coloring to white frosting. Spread the green frosting on the cooled cupcakes.

Sprinkle with a few mini chocolate chips and that’s it. Here’s what they look like inside.

So pretty.

Welcome to awesome summer memories!

Watermelon Cupcakes For Summer!

These sweet watermelon inspired cupcakes are super easy to make, and definitely a hit at your next BBQ! I absolutely love the idea of using mini chocolate chips as “watermelon seeds.”

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Dessert

Cuisine: American

Servings: 24 cupcakes

Calories: 179kcal

Author: Jillian Tohber Leslie

Ingredients

• ▢ 1 box cake mix or your favorite homemade cake recipe
• ▢ ½ cup mini chocolate chips
• ▢ 1 tub pre­-made frosting or homemade buttercream
• ▢ Red and green food coloring

Instructions

• Make batter for cupcakes according to package directions. Add red food coloring until desired shade of pink is achieved.
• Bake according to package directions. Let cool.
• Add green food coloring to white frosting. Spread the green frosting on the cooled cupcakes.
• Sprinkle with a few mini chocolate chips and that’s it. Here’s what they look like inside.

Notes

Hint: I used a yellow cake mix and found that I did not need the yellow food coloring to offset the red. Fold in 1⁄2 – ­3⁄4 cup mini chocolate chips.

Nutrition

Serving: 1cupcake | Calories: 179kcal | Carbohydrates: 33g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 187mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 8IU | Vitamin C: 0.02mg | Calcium: 52mg | Iron: 0.5mg

Tried this recipe?Let us know how it was!

To see more of Shauna’s work, check out Ella and Annie Magazine and visit her on Facebook, Twitter, Instagram, and Pinterest.

For more part inspiration, check out all our summer parties on our site and our free summer party printables.