Watermelon Cupcakes: The Summer Dessert No One Saw Coming

Why I Made These

I was slicing a watermelon, almost on autopilot, when it hit me. Why not turn this juicy, seedy mess into something sweet and portable? Homemade cupcakes with bits of watermelon inside. Not a watermelon cake. Just watermelon baked into cupcake form. Sounds weird, right? It is. But the smell. That sharp, fresh watermelon aroma baked into buttery batter. It’s like summer in every bite, especially when you’re not really feeling summer. Like, the heat’s got you melting but this brings an unexpected jolt of coolness. It’s not pretty or perfect, but it’s honest. And honestly, these felt like someone whispered ‘try something crazy’ during a time when I need that. Sometimes you just want dessert that surprises you. And keeps things interesting, even if only in your own kitchen.

Watermelon Cupcakes

These cupcakes incorporate fresh watermelon chunks into a buttery batter, which are then baked into moist, tender cupcakes with visible bits of fruit throughout. The final appearance is a soft, crumbly cupcake with a light, summery flavor and a slightly moist texture, showcasing specks of watermelon inside.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Cuisine: Summer

Calories: 210

Ingredients Equipment Method

Ingredients

  

• 1 cup fresh watermelon, chopped seeded and deseeded
• 1 1/2 cups all-purpose flour sifted
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 eggs large
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Equipment

• Mixing Bowls
• Whisk
• Cupcake tin
• Paper cupcake liners
• Oven

Method

 

1. Measure and chop fresh watermelon into small, uniform pieces, and set aside.
   1 cup fresh watermelon, chopped
2. Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
3. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
   1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon baking soda, 1/4 teaspoon salt
4. In a separate bowl, beat the eggs, melted butter, and vanilla extract until blended.
   1/2 cup unsalted butter, melted, 2 eggs, 1 teaspoon vanilla extract
5. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the chopped watermelon pieces, ensuring even distribution without overmixing.
   1 cup fresh watermelon, chopped, 1/2 cup unsalted butter, melted, 2 eggs, 1 teaspoon vanilla extract
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean, and the cupcakes are golden brown with slightly domed tops. The watermelon pieces should be tender and the batter moist.

Whatever a summer cupcake could be, this feels close. No one’s writing about watermelon baked into cake because it’s strange. But I kind of love the weird little experiment. Sometimes that’s all you need on a day when everything tastes too predictable.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.