Description
These Watermelon Cupcakes are a delightful summer treat combining the refreshing flavor of watermelon with a moist, fluffy cupcake base and a creamy watermelon-infused frosting. Perfect for warm-weather parties or a unique dessert option, these cupcakes offer a subtle fruity twist with an optional pink hue and a garnish of fresh watermelon pieces.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ¼ cup watermelon juice (freshly squeezed or from watermelon puree)
- 1 tablespoon lemon juice
- Red food coloring (optional, for color)
Watermelon Frosting
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, softened
- 2 tablespoons watermelon juice
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated watermelon rind (optional, for extra flavor)
Garnish (Optional)
- Mini watermelon pieces or watermelon slices
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Cream Butter and Eggs: In a large mixing bowl, cream the softened butter and eggs together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Wet Ingredients: To the creamed mixture, add the whole milk, vanilla extract, watermelon juice, and lemon juice. Mix everything until the batter is smooth and evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing, which can toughen the cupcakes. If desired, add a few drops of red food coloring to give the batter a pinkish watermelon color.
- Fill Liners with Batter: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for the cupcakes to rise.
- Bake the Cupcakes: Bake the cupcakes in the preheated oven for 18-22 minutes. Test for doneness by inserting a toothpick into the center — if it comes out clean, the cupcakes are ready. Remove from oven and let them cool completely on a wire rack.
- Prepare Watermelon Frosting: Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, watermelon juice, and vanilla extract. Continue to mix until the frosting is smooth and fluffy. For extra flavor, mix in finely grated watermelon rind if using.
- Frost the Cupcakes: Once the cupcakes are fully cooled, use a spatula or piping bag to frost the tops evenly with the watermelon frosting.
- Garnish and Serve: Optionally garnish each cupcake with mini watermelon pieces or a small watermelon slice for a fresh, decorative touch. Serve and enjoy these refreshing, summer-inspired cupcakes!
Notes
- Use freshly squeezed watermelon juice or pureed watermelon strained to ensure the batter and frosting aren’t too watery.
- Red food coloring is optional but enhances the pink watermelon color for visual appeal.
- Be careful not to overmix the batter once the dry ingredients are added to maintain cupcake fluffiness.
- For best results, make sure cupcakes are completely cooled before frosting to prevent melting.
- Fine grated watermelon rind adds an extra layer of watermelon flavor but can be omitted if preferred.
- These cupcakes freeze well without frosting for up to 2 months.
