Pull-Apart Watermelon Cupcakes

By Makinze GorePublished: Jun 8, 2018

Approved by the Delish Test Kitchen

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Yields:

30 serving(s)

Prep Time:

10 mins

Total Time:

1 hr

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This recipe is super fun to make — you just need some decorating patience. Trust me, it's worth it. Your friends will be shocked when they realize there are actually cupcakes under all that frosting!

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Ingredients

2 boxes vanilla cake mix, plus ingredients called for on box
1 1/2 cups (3 sticks) butter, softened
6 cups powdered sugar
1 tsp. pure vanilla extract
6 Tbsp. heavy cream
1/4 tsp. kosher salt
Red and green food coloring
Black jelly beans, for decorating

Directions

1. Step 1Bake cupcakes: Preheat oven to 350° and line three muffin tins with cupcake liners. Prepare vanilla cake batter according to package instructions and divide batter between cupcake liners. Bake according to package instructions. Let cool completely.
2. Step 2Make frosting: Meanwhile make buttercream: In a large bowl using a hand mixer (or the bowl of a stand mixer using the paddle attachment), beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined.
3. Step 3 Divide buttercream in half and dye one half red. Divide remaining buttercream in half again and dye one half green. Leave the remaining buttercream white and place in a piping bag with a large round tip.
4. Step 4Place a dollop of frosting on the bottom of each cupcake and arrange cupcakes on a platter in a half moon shape. (This helps keep the cupcakes in place!) Using a cookie scoop dollop green frosting on each cupcake of the widest outside edge and spread with an offset spatula to create the rind. Then dollop red frosting on the remaining cupcakes and spread with an offset. Frost a thick white line between the green and red frosting and smooth with an offset spatula.
5. Step 5Scatter black jelly beans over the red cupcakes for seeds.