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Here I go with another cupcake recipe…

Another Oreo cupcake recipe, to be exact!

I can see your shocked faces from here. ;)

Watermelon Oreo Cupcakes

Oreo cupcakes are my favorite, and I have to try a new recipe whenever I see a new cookie flavor in stock! Target, your end aisles get me every time.

These are cute, colorful cupcakes that taste like summer. Each bite is super-sweet and packed with watermelon cookie flavor. Kids think they’re the coolest while adults just want a taste…and I’ve noticed “a taste” tends to amount to two or three tastes when any cupcake recipe is involved.

Watermelon Oreo Cupcakes

It’s kind of the same phenomenon that happens when you’re in line at Chipotle and you say “just a little sour cream,” pinching your fingers for emphasis, but the burrito experts smother your bowl with creamy white liquid anyway, and you don’t complain because by “a little” you kind of really meant “a lot.”

Watermelon Oreos aren’t so tough for me to resist by themselves (I’m a Mint Oreo fan myself), but when they’re on top of fluffy frosted cupcakes? It gets a little tougher.

Watermelon Oreo Cupcakes

In addition to the Watermelon Oreos, this recipe calls for watermelon flavor oil. I used the LorAnn brand, which I picked up at Hobby Lobby, but you can get it at most any craft store or online.

It was my first time using any flavor oil, but I wanted these cupcakes to clearly communicate WATERMELON!, and I was pleased with how the flavor oil was able to do that. It had the same effect as adding vanilla extract, only with a watermelon twist! I’m not sure why I was hesitant to use flavor oil before, but there’s nothing to be afraid of – it’s easy and it works like a charm!

I also used Wilton icing color to tint my cake batter and frosting, and this is also available at most craft stores or Wal-Mart.

Watermelon Oreo Cupcakes

I made a large batch of these cupcakes for a family gathering, secretly doubting whether or not they’d disappear…because as much as I love crazy, unexpected cupcake flavors, sometimes the rest of humanity prefers a more subtle variety.

Watermelon is different enough on its own, but with cookies thrown into the mix, too? I wasn’t sure how this concept would go over.

Twenty-four hours later, there was nothing left but watermelon Oreo cupcake crumbs.

Watermelon Oreo Cupcakes

And so I persist with the obscure cupcake flavors. :)

Plain vanilla is delicious (especially this version, which is adapted from the DC Cupcakes sisters’ cookbook), but I like to have fun with new flavors just as much as with the simpler ones!

Watermelon Oreo Cupcakes

I love me some vanilla and chocolate, but I’m not afraid to taste cupcakes that are full of cookies, candy, or bacon. I rarely meet a cupcake flavor I don’t like! These watermelon cupcakes are no exception.

What’s the craziest cupcake flavor you’ve ever tasted?

Watermelon Oreo Cupcakes

Watermelon Oreo Cupcakes

Prep Time: 15 minutes

Cook Time: 18 minutes

Yield: 24 cupcakes

Serving Size: 1 cupcake

Watermelon Oreo Cupcakes


  • 2 1/2 cups flour
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 8 Tbsp. butter (1 stick), at room temperature
  • 1 3/4 cups sugar
  • 2 large eggs, at room temperature
  • 1 1/4 cups skim milk, at room temperature
  • 1 tsp. vanilla
  • 1/2 tsp. watermelon flavor oil
  • Green food gel (optional)
  • 3/4 cup Watermelon Oreos (about 5 Oreos), crushed
  • 24 Tbsp. butter (3 sticks), at room temperature
  • 6 cups powdered sugar
  • 1 tsp. skim milk
  • 1/2 tsp. vanilla
  • 1/4 tsp. watermelon flavor oil
  • Pink food gel (optional)
  • 6 Watermelon Oreos, halved
  • 1/4 cup miniature chocolate chips


  1. FOR CUPCAKES: Preheat oven to 350 degrees. Line two muffin tins with green cupcake wrappers.
  2. In a small bowl, sift flour, baking powder and salt together.
  3. In the bowl of a stand mixer, cream butter and sugar together for 3-5 minutes or until light and fluffy. Slowly add eggs one at a time until combined.
  4. Add vanilla extract and watermelon flavoring to milk.
  5. Add 1/3 of the dry ingredients to the egg mixture and beat with stand mixer until well combined. Add 1/3 of the milk and mix thoroughly. Repeat with remaining flour and milk, scraping bowl as needed.
  6. Add green food gel, if desired, and mix thoroughly.
  7. Fold in crushed Oreos.
  8. Pour batter into prepared pans and bake for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool pans completely on a wire rack.
  9. FOR FROSTING: In the bowl of a stand mixer with the paddle attachment, beat butter, powdered sugar, milk, vanilla and watermelon oil on high speed until light and fluffy, at least three minutes. Add gel coloring, if desired, and mix until well-blended.
  10. Frost cupcakes using a pastry bag fitted with a large round tip.
  11. Garnish half of the cupcakes with Oreo halves and press miniature chocolate chips into remaining cupcakes.


You could also add mini chocolate chips to the cake batter itself and switch the colors so that the cupcakes are pink and the frosting is green!

If you can't find the Watermelon Oreos, just leave them out completely and use mini chocolate chips for decorating.

Watermelon Oreo Cupcakes nutrition

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Comments (2)

August 12, 2014

Oh yummy I would love one or maybe even two of these :) I like to give whacky flavours a try, not to sure what the strangest flavour cupcake I have tried is. I’ll have to think on that one :D

August 15, 2014

I always try the most bizarre cupcake I can find on any menu! The most unique one I’ve tasted was probably a white chocolate raspberry bread pudding cupcake in California. :)

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