Description
Watermelon Cupcakes are a fun, fruity twist on traditional cupcakes. With a refreshing watermelon flavor in both the cake and frosting, these cupcakes are a perfect summer treat, bringing the sweetness and juiciness of watermelon in every bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 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)
- 1 ½ cups powdered sugar (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 2 tablespoons watermelon juice (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon finely grated watermelon rind (optional, for extra flavor)
- Mini watermelon pieces or watermelon slices (for garnish, optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the butter and eggs until light and fluffy. Add the milk, vanilla extract, watermelon juice, and lemon juice, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using, add a few drops of red food coloring to achieve a pinkish color.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, watermelon juice, and vanilla extract, and continue mixing until smooth and fluffy.
- Once the cupcakes are completely cooled, frost them with the watermelon frosting using a spatula or piping bag.
- If desired, garnish with mini watermelon pieces or a small slice of watermelon on top of each cupcake.
- Serve and enjoy these refreshing, summer-inspired cupcakes!
Notes
- For a more intense watermelon flavor, you can make watermelon puree by blending fresh watermelon and straining it to remove excess water.
- Watermelon frosting can be adjusted with more or less watermelon juice to achieve the desired consistency.
- To add an extra touch, you can sprinkle some finely grated watermelon rind into the frosting for a hint of watermelon zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg