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Watermelon Cupcakes

Preparation 15

Turn off the oven and make yourself a batch of the cutest cupcakes ever! This easy-peasy recipe turns giant slices of watermelon into cute, crisp watermelon cupcakes. Topped with a creamy white chocolate

pudding whipped topping and a fresh cherry, this easy recipe is sure to become a summertime favorite!


  • 1 large seedless watermelon
  • 1 (16 ounce) container whipped topping
  • 1 (12 ounce) container whipped cream cheese
  • 1 (3.4 ounce) box white chocolate instant pudding mix
  • Fresh or maraschino cherries (for garnish)
  • Rainbow sprinkles
  • Special equipment: 2 ½” round Good Cook biscuit cutter


In a large stand mixer, beat together whipped topping and cream cheese until smooth. Slowly add the instant pudding mix to the bowl and continue to whip until light and fluffy. Transfer this mixture into a large Sweet Creations icing bag, fitted with a large star tip. With a large knife, slice watermelon into 3” slices. With a Good Cook biscuit, cut each slice into 2 ½” rounds. Set each round piece in a cupcake liner, place on serving platter. Pipe whipped topping mixture onto each cupcake. Garnish with rainbow sprinkles and a cherry on top. Serve immediately and enjoy. Or refrigerate for up to 8 hour before serving.

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