Watermelon Mojito Cupcakes Recipe: Perfect for a Summer Gathering – Or Any Time!
We jazzed up cake mix to create these colorful, kicked-up bites
I’m a huge fan of cupcakes. They are the perfect treat — they satisfy a sweet craving with just a few bites. And they turn any gathering into a celebration. Here at First for Women, we’re always looking for delicious ways to put a spin on a classic. Take this Watermelon Mojito Cupcakes recipe. It’s a clever mashup of dessert and a refreshing summer cocktail. How fun is that?
To keep things simple, we start with white cake mix. In keeping with the iconic drink, we give it a sweet upgrade with watermelon puree and flavored vodka stirred into the batter. For a boozy finish, we brush the baked cupcakes with more vodka. I know what you’re thinking – it is pretty decadent! But it’s so good! Mojitos are made with lots of fresh mint. So, we stir peppermint extract into our easy-prep buttercream. Give this recipe a try. Then let us know, what’s your favorite cupcake recipe?
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (16.5 oz.) pkg. white cake mix
- 2/3 cup strained watermelon purée, from 1⅓ cups (1”) seedless watermelon cubes
- 3 egg whites
- 1 1/3 cups salty watermelon flavored vodka (such as UV)
- ¼ cup oil
- 30 drops liquid red food coloring
- 1½ cups butter, at room temp.
- 4 cups confectioners’ sugar
- ¼ tsp. peppermint extract
- 30 drops liquid green food coloring
- Watermelon fruit slice candies, cut into wedges
Instructions
• Preheat oven to 350°F. Line 18 muffin cups with cupcake liners. On low speed, beat cake mix, watermelon purée, egg whites, 1/3 cup vodka and oil until combined. 30 seconds. On medium, beat 2 min. Stir in red food coloring. Divide among cupcake liners. Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Immediately, using fork, poke 6 sets of holes into top of each cupcake. Brush tops with remaining 1 cup vodka. Cool 10 minutes. Remove from pans; cool on racks.
• On medium speed, beat butter and confectioners sugar until combined, about 1 min. On low, gradually beat ¼ cup water, peppermint extract and green food coloring into frosting until just blended. On medium-high, beat until fluffy, 2-3 min. Transfer to pastry bag fitted with medium star tip. Pipe over cupcakes; garnish with candies.
Nutrition
- Calories: 440
- Fat: 21 gram
- Saturated Fat: 11
- Protein: 2 gram
- Carbohydrate: 54 gram
- Fiber: 0 gram
- Cholesterol: 40 mg
- Sugar: 43 gram
- Sodium: 170 mg
