Easy Watermelon Cupcakes

When I was a kid, I hated watermelon. Why? Thanks to my older sister, I was convinced that swallowing one of the watermelon seeds would cause me to grow a baby in my stomach, or at the very least, I would grow a watermelon in my stomach. Thanks for that one, sis.
As an adult though, I’m starting to come around to watermelon and its non-baby growing properties. Since watermelon is pretty much synonymous with summertime, it’s only fitting that I share one of the very first cupcakes I ever made- watermelon cupcakes.

There are two things you should know about these cupcakes:
They are made from a cake mix & they do not taste like watermelon.
At seven or eight years old, the first time I was introduced to this recipe wasn’t in cupcake form at all but a regular sheet cake. My youth pastor’s wife didn’t just love watermelon, she l-o-v-e-d it. Her kitchen was full of watermelon decorations.
That summer, she threw a watermelon themed party for the VBS kids that Pinterest would be proud of. The centerpiece of the party was this cake with green frosting. When you cut into it, it looked just like a slice of watermelon. The biggest surprise was that she made it with a strawberry cake mix. And folks, I loved strawberry cake.
I could not stop raving about this cake to my mom, so she suggested we recreate it in cupcake form. And so we did.
Watermelon Cupcakes Recipe
Yields approximately 18 cupcakes
Ingredients1 strawberry cake mix + the ingredients listed on the box
1 cup of semisweet mini chocolate chips
1 can of vanilla frosting
Green food coloring
Directions:
Preheat oven to 350 degrees F and line your pan with baking liners.
Prepare cake mix as directed on the box. Mix in the chocolate chips.
Fill baking liners 2/3 full. Bake according to directions on the box.
Allow cupcakes to cool completely after baking.
Mix green food coloring into the can of frosting until you reach the desired shade of green.
Frost your cupcakes & enjoy!