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Watermelon Mojito Cupcakes Recipe

These Watermelon Mojito Cupcakes are a fun, festive way to celebrate summer. Chocolate chips added to the batter look like seeds and fresh watermelon puree gives the batter a hint of watermelon flavor. Topped off with a mint-flavored frosting.
Course Cupcakes
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18
Calories 309kcal
Author Christin Mahrlig



  • 1 box white cake mix
  • 1 1/4 cups watermelon puree made from putting about 2 1/2 cups diced watermelon in blender
  • 3 egg whites
  • 1/3 cup vegetable oil
  • 1 tablespoon light rum
  • 20-30 drops red food coloring
  • 2/3 cup mini chocolate chips


  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1/4 teaspoon rum extract
  • 1/2 teaspoon peppermint extract
  • 3 cups powdered sugar
  • 20 drops green food coloring
  • 1 tablespoon milk


  • Preheat oven to 350 degrees and line 18 muffin cups with cupcake liners.
  • Using an electric mixer, beat cake mix, watermelon puree, egg whites, vegetable oil, and rum on low speed until mixed together. Increase to medium speed for 2 minutes. Turn back to low speed and add in red food coloring. Stir in chocolate chips.
  • Divide batter between muffin cups and bake 16-20 minutes, until a toothpick inserted in the center comes out clean. Let cool.
  • To make frosting, beat butter and cream cheese with an electric mixer until smooth. Add extracts.
  • With mixer on low, gradually add in powdered sugar. Turn mixer to high and beat until smooth.
  • Turn back to low-speed and add green food coloring and milk. Turn to medium speed just long enough to get food coloring mixed in well.
  • Frost cupcakes using an offset spatula or pastry bag.


Calories: 309kcal