Description
A fruity, colorful summer dessert that’s as fun to eat as it is to make. These watermelon cupcakes bring real watermelon flavor to a soft, moist vanilla base, studded with mini chocolate chip “seeds.” Finished with a swirl of green buttercream to mimic a watermelon rind, these cupcakes are perfect for summer parties, picnics, or any time you want to impress guests with something sweet, fresh, and just a little whimsical. With real fruit and a light texture, they strike a perfect balance between playful and delicious.
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ¾ cup strained watermelon puree
- Pink or red gel food coloring (optional)
- ⅓ cup mini chocolate chips
2. For the Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Green gel food coloring
Instructions
- Preheat oven to 350°F and line a cupcake pan with liners.
- Puree and strain watermelon to get ¾ cup of juice.
- In a bowl, whisk flour, baking powder, soda, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then stir in vanilla.
- Mix in the watermelon puree and food coloring.
- Combine dry and wet ingredients, then fold in chocolate chips.
- Divide batter into liners and bake for 18–20 minutes.
- Let cool completely on a wire rack.
- For frosting, beat butter until smooth. Add sugar, milk, vanilla, and coloring.
- Frost cooled cupcakes and decorate as desired.
Notes
- Make sure to strain the watermelon to avoid watery batter.
- Use gel food coloring to avoid altering the consistency.
- Chill your frosting before piping if it’s too soft.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American