Description
These Watermelon Cupcakes are a delightful summer treat that combines the sweet, juicy flavor of fresh watermelon with a soft, moist cupcake base and a creamy watermelon-infused frosting. Perfect for warm-weather gatherings, these cupcakes bring a refreshing twist to classic baked goods with the subtle taste of watermelon juice and a hint of lemon, finished with optional garnishes for a festive presentation.
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: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Cream Butter and Eggs: In a large mixing bowl, beat the softened butter and eggs together until the mixture becomes light and fluffy, creating a smooth base for the batter.
- Add Wet Ingredients: Incorporate whole milk, vanilla extract, watermelon juice, and lemon juice into the butter-egg mixture, mixing until smooth and fully combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overmixing. Optionally, add a few drops of red food coloring to give the batter a pinkish hue.
- Fill Cupcake Liners: Divide the batter evenly into the lined muffin tin, filling each cupcake liner about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let them cool completely on a wire rack.
- Prepare Frosting: Beat the softened butter until creamy, then gradually add powdered sugar, watermelon juice, and vanilla extract. Continue to beat until the frosting is smooth and fluffy. Optionally, stir in finely grated watermelon rind for extra flavor.
- Frost Cupcakes: Once the cupcakes are completely cooled, spread or pipe the watermelon frosting evenly over each cupcake.
- Garnish and Serve: Decorate cupcakes with mini watermelon pieces or small watermelon slices on top if desired. Serve and enjoy these refreshing watermelon cupcakes!
Notes
- Use fresh watermelon juice for the best flavor; avoid bottled juice that may contain additives.
- Optional red food coloring can enhance the pink color but does not affect the taste.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Grated watermelon rind adds subtle flavor but can be omitted if preferred.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
