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Watermelon Cupcakes

Watermelon cupcakes are moist, lightweight baked treats where pureed watermelon is incorporated into a tender cake batter, giving the cupcakes a subtle berry flavor and a moist texture. The final appearance is light pink-hued with a delicate crumb, often topped with complementary frosting or fresh fruit for decoration.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup watermelon puree fresh, seedless preferred
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 eggs large eggs
  • 1/4 cup milk or dairy-free alternative
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Equipment

  • Mixing Bowls
  • Electric mixer or whisk
  • Cupcake baking tin
  • Cupcake liners
  • Measuring cups and spoons
  • Food processor or blender
  • Cooling rack

Method
 

  1. Place watermelon chunks in a food processor or blender and blend until smooth. Strain through a fine mesh sieve to remove seeds and excess pulp, resulting in about 1 cup of (seedless) watermelon puree.
    1 cup watermelon puree
  2. Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
  3. Cream together the softened butter and sugar in a mixing bowl with an electric mixer or whisk until pale and fluffy, about 3-4 minutes. Observe the mixture turning lighter in color and increasing in volume.
    1 cup watermelon puree
  4. Add eggs one at a time, beating well after each addition. The mixture should become smooth and homogeneous.
    1 cup watermelon puree
  5. Mix in the vanilla extract and watermelon puree until fully incorporated. The batter will turn a soft pink hue.
    1 cup watermelon puree
  6. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. The batter should be smooth and slightly thick.
    1 cup watermelon puree
  7. Spoon the batter evenly into the prepared cupcake liners, filling them about two-thirds full. Tap the tin lightly on the counter to remove air bubbles.
  8. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes will rise slightly and turn a light golden pink.
  9. Remove cupcakes from the oven and allow to cool in the tin for 5 minutes. Then transfer to a cooling rack and cool completely before frosting or serving.

Notes

For a more vibrant pink color, add a few drops of natural food coloring. These cupcakes pair well with light cream cheese frosting or fresh fruit toppings.