Watermelon Cupcakes

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

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 and 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!

5.0 from 1 reviews
Watermelon Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24
  • White or yellow pre-made cake mix
  • 1/2 cup dairy-free mini chocolate chips
  • Red, yellow and green food coloring
  1. Preheat oven to 350 degrees F. Line cupcake tins with cupcake liners.
  2. 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.
  3. Fold in chocolate chips and pour batter into prepared cupcake tins about 1/2 to 2/3 full.
  4. Bake for 20-23 minutes. Allow to cool completely using your favorite frosting. Add green food coloring to the frosting.

Recipe inspired by Gina Kibler

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. Hi Jen, just want to sincerely thank you for this AMAZING recipe as we used it in my cooking class! It was da bomb dot com! Haha! By the way I preferred to use white chocolate chips because it tasted rather peculiar with the milk choc drops? So hope you don’t mind. Oh by the way Jenny, how would you feel about me being the competitor that I am and try to beat your cupcakes by posting mine up here! If you don’t want competition I understand that cause I’m from a background that can deal with things.

    Anyway, love to the children
    Bye now.

    • Thanks for sharing Megan. Glad you enjoyed it and that it was a hit with the cooking class, too. You’re welcome to post your cupcake recipe. I’m sure Bakerette’s readers appreciates any kind of healthy competition :)

  2. I cannot believe you deleted all the negative comments! That is so beyond rude. Your recipe isn’t a good one, people shouldn’t have to waste ingredients to find that out when they can just read reviews.

    • Hi Ashley. I can’t remember if I answered your question or not…I ended up deleting the negative comments because I switched the recipe to use a pre-made cake mix or a homemade white or yellow cake recipe of your choice with the instructions on how to decorate and color the cupcakes. The negative comments were for the batter. I figured that was resolved when I changed the recipe to use your own. Hope that explains it.

  3. tiffanie sterzer says:

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

  4. 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!

  5. 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

  6. 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.

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

  8. 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!

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

  10. I am pinning!

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

  12. 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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