Preheat oven to 350º F.

Line a muffin pan with muffin liners.

In a large mixing bowl add the butter and sugar.

Mix with an electric mixer until fluffy.

Gently add eggs, oil, sour cream, milk, and vanilla extract.

Continue to mix for 2-3 more minutes.

In another bowl combine the remaining dry ingredients: flour, baking powder, and salt.

Gradually add the dry mixture to the wet ingredients, 1/4 cup at a time.

Mix until thoroughly combined.

Carefully add gel food coloring until you achieve the perfect green color. 

Fill the muffin liners 1/2-3/4 full.

Bake for 18 minutes at 350º F .

Allow the cupcakes to cool completely before adding the frosting.

FOR THE FROSTING:

In a large mixing bowl, mix butter with until smooth.

Add 2 cups of powdered sugar and kool aid powder.

Mix together until smooth.

If needed, add additional powdered sugar.

If you need pinker frosting, add a few squeezes of red food coloring gel. Or, you can also sprinkle in some pink or red jello for a vibrant pink!

Pipe frosting onto cooled cupcakes and gently place chocolate chips on the top for the watermelon “seeds.”

Enjoy!