Watermelon Cupcakes
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup watermelon puree (fresh or from a can)
For the Frosting:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tablespoons watermelon puree
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Pink and green food coloring (optional)
For Garnish:
Mini watermelon slices or watermelon candy (optional)
Directions:
Prepare the Cupcakes:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
Gently fold in the watermelon puree until evenly distributed.
Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely on a wire rack before frosting.
Prepare the Frosting:
In a medium bowl, beat the butter until smooth and creamy.
Gradually add powdered sugar, beating until combined.
Mix in the watermelon puree, lemon juice, and vanilla extract. Beat until smooth and fluffy.
If desired, divide the frosting into two bowls and tint one with pink food coloring and the other with green.
Frost and Garnish:
Once the cupcakes are completely cool, frost them with watermelon-flavored buttercream.
Decorate with mini watermelon slices or watermelon candy if desired.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Kcal: 250 kcal per cupcake | Servings: 12 cupcakes See less
Comments
Judy Nadeau
Yummy ! I’m so hungry for watermelon!! These look delicious!
14w
Reply