Watermelon Cupcakes

This dessert is like a watermelon explosion!

A simple chocolate chip cake recipe creates these adorable watermelon cupcakes that will liven up any spring or summer party.

Aren’t these watermelon cupcakes just the cutest things you’ve ever seen?

Watermelon just shouts SUMMER, doesn’t it? Summer BBQ’s. Summer Parties.

I have fond memories of eating watermelon at my aunt’s and uncle’s home when I was a young girl; slurping up the juice as it dripped down my mouth, chin, and shirt with sticky hands. I was busily munching and slurping away at my watermelon and spitting my seeds into a paper cup when I noticed my uncle eating his watermelon seeds and all. He had a “paunch” and my brother whispered to me that Uncle Leon was growing a watermelon in his stomach because he ate the seeds. Har har. The little girl in me believed him and I would never eat the seeds. I thought for years that if you ate the seeds, you’d grow a watermelon in your tummy. Thank goodness for seedless watermelon! Ho.

A simple chocolate chip cake recipe creates these adorable watermelon cupcakes that will liven up any spring or summer party.

A simple chocolate chip cake recipe creates these adorable watermelon cupcakes. The best part? You can eat the seeds! Wonderful chocolate chip seeds!!

A simple chocolate chip cake recipe creates these adorable watermelon cupcakes that will liven up any spring or summer party.

So let’s get this summer partay started!

Watermelon Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24
  • 2 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup water
  • 1/2 cup oil
  • 2 eggs
  • 1 tablespoons vanilla
  • 1/2 cup mini chocolate chips
  • Food coloring
  1. Preheat oven to 350 degrees F. Line cupcake tins with cupcake liners.
  2. Mix together the flour, sugar, baking powder, and salt. Set aside.
  3. In a separate bowl, beat together the milk, water, oil, eggs, and vanilla with an electric beater on medium speed.
  4. Add food coloring to make a pink watermelon color. I used red food coloring with a small amount of yellow.
  5. Fold in chocolate chips and pour batter into prepared cupcake tins about 1/2 to 2/3 full.
  6. Bake for 20-23 minutes. Allow to cool completely using your favorite buttercream frosting. Add green food coloring to the frosting.

Recipe adapted from Gina Kibler

About Jennifer Scott

Jen is author, owner, and creative mind behind Bakerette.com. She loves anything chocolate and cheese!


  1. tiffanie sterzer says:

    what frosting tip do you use to decorate the top of cupcake? Love them:)

  2. I made the watermelon cupcakes for our family’s reunion at Bear River Lodge in the Uinta’s. I was in charge of a meal which I gave a “watermelon” theme. We had veggie kabobs, grilled chicken, corn on the cob and watermelon. Then for dessert we had your beautiful & yummy watermelon cupcakes and watermelon sherbet, which is made by layering lime, pineapple and raspberry sherbet w/ mini chocolate chips in a bowl shaped like a watermelon half. Then we dumped it out of the bowl and sliced it like a watermelon. Fun food craft! I love your recipes you share on your Bakerette site. How can I best share this site with others? Thanks Jen! You are the best!

  3. Love these watermelon cupcakes! Their so bright and summery. Perfect for a party or BBQ. Pinned and sharing on facebook.
    Wanda Ann @ Memories by the Mile

  4. I just made the cupcake portion and I’m having to throw them out as it was just awful. I was skeptical when the recipe called for oil instead of using a butter/sugar combo but went ahead with it. Could use more sugar as well. Since the recipe didn’t say when to combine the dry and wet ingredients or by what method, I simply combined it after the wet ingredients were combined. Then I added the red food dye. I think it was overmixed by the time I got enough dye in it so that could have contributed to the tough aspect of the cupcake. If I knew how many drops of dye to add, I would have done that before adding the dry ingredients. Adding to the problem was my red food dye which tasted bitter so I’m going to get some no-taste dye before trying it again with a different basic cake recipe or even a box cake mix. I was really disappointed as I was going to take these to our Sunday morning church coffee hour since it is my turn. I’ll try again next time I have the duty. Did anyone else have a similar problem?

  5. Your receipe leaves out when you combine the wet and dry ingredients. Also, you have half the sugar as the original post from Gina – don’t know if that was intentional.

    • Good catch Robyn. I’ll update the recipe. It was intentional to use half the sugar. One cup of sugar is too much for me.

  6. How can i make some green frosting? :) please help! :)

  7. quick question, don’t the chocolate chips melt if you back them in the cupcakes? I’m very naive with baking so forgive me if I sound like a nerd hee hee

    • Any question is a good question Heather. The chocolate chips will get soft but they don’t melt into the cake. They will stay intact so that they look like seeds in your cake mix. I hope that answers your question. Thanks for stopping by!

  8. These are so cute!! I’m sharing as my Pin of the Week today on my bloggy facebook page : )

  9. I am pinning!

  10. These are just too cute!! Love this!

  11. Ummm….This will probably be the only way I will eat a watermelon! haha Love cupcakes, love frosting but I have never liked eating a straight watermelon. Strange. I know. Who doesn’t like watermelon right? But these look adorable and I will definitely make them! Woo Hoo to Summer!!!

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