1. Preheat oven to 350°F.
2. Line a muffin pan with muffin liners.
3. In a large mixing bowl add the butter and sugar.
4. Mix with an electric mixer until fluffy.
5. Gently add eggs, oil, sour cream, milk, and vanilla extract.
6. Continue to mix for 2-3 more minutes.
7. In another bowl combine the remaining dry ingredients: flour, baking powder, and salt.
8. Gradually add the dry mixture to the wet ingredients, ¼ cup at a time.
9. Mix until thoroughly combined.
10. Carefully add gel food coloring until you achieve the perfect green color.
11. Fill the muffin liners ½-¾ full.
12. Bake for 18 minutes at 350°F .
13. Allow the cupcakes to cool completely before adding the frosting.

FOR THE FROSTING

1. In a large mixing bowl, mix butter with until smooth.
2. Add 2 cup of powdered sugar and kool aid powder.
3. Mix together until smooth.
4. If needed, add additional powdered sugar.
5. If you need pinker frosting, add a few squeezes of red food coloring gel.
6. Or, you can also sprinkle in some pink or red jello for a vibrant pink!
7. Pipe frosting onto cooled cupcakes and gently place chocolate chips on the top for the watermelon “seeds.”
8. Enjoy!