Watermelon Cupcakes
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1 Hr 17 Min
Prep : 15 Min Cook: 1 Hr 2 Min
These adorable cupcakes are made with fruity JELL-O, cake mix, pink frosting and chocolate chips. Inspired by fresh watermelon, these are some of our cutest cupcakes ever.
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (85 g) Jell-O Watermelon Jelly Powder, divided
2
1 pkg. (2-layer size) white cake mix
3
1 tub (450 g) ready-to-spread vanilla frosting
4
1 Tbsp. red food colouring
5
1 cup thawed Cool Whip Whipped Topping
6
1/2 cup Baker's Semi-Sweet Chocolate Chips
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Reserve 1 Tbsp. jelly powder. Prepare cake batter and bake as directed on package for 24 cupcakes, blending remaining jelly powder into batter before spooning into prepared muffin cups. Step 3
Spoon frosting into medium bowl. Add reserved jelly powder and food colouring; mix well. Add Cool Whip; whisk until blended. Spread onto cupcakes. Step 4
Decorate with chocolate chips to resemble watermelons as shown in photo. Kraft Kitchen Tips!
How to Store
Keep frosted cupcakes refrigerated.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 3 g
15 %
Cholesterol 25 mg
Sodium 160 mg
7 %
Carbohydrate 35 g
Fibre 0 g
Sugars 30 g
Protein 2 g
Vitamin A
2 %
Vitamin C
0 %
Calcium
4 %
Iron
4 %
Servings
24 servings, 1 cupcake (58 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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