Fresh Watermelon Cupcakes

Servings: 12

Pureed watermelon flesh puts a healthy spin on these cupcakes. Add watermelon syrup for even more fruity flavor.


  • 1 white cake mix, reserving 1 teaspoon of mix
  • ½ cup mini semisweet chocolate chips, plus more for topping
  • 1 cup watermelon puree
  • 3 large egg whites, use yolks for another recipe
  • 1 tablespoon watermelon flavored syrup, optional
  • Red or deep pink food coloring
  • White icing tinted with green food coloring


  1. Preheat oven to 350 °F (177 °C) .
  2. In a small bowl, coat ½ cup chocolate chips with the reserved 1 teaspoon of cake mix.
  3. In a large bowl, blend cake mix with the watermelon puree, egg whites, oil, watermelon syrup and a few drops of food coloring. Beat on low 2 minutes until moist.
  4. Fold in the coated chocolate chips, and then fill each cup of the muffin pan ⅔ per cup full.
  5. Bake 20 minutes or until tester comes clean; don't let the cupcakes brown.
  6. Remove and cool on a wire rack.
  7. Frost each cake and top with a few chocolate chips.