Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups fresh watermelon puree seedless preferred
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar adjust based on sweetness of watermelon
  • 1/2 cup unsalted butter softened
  • 2 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 tray and liners
  • Knife and chopping board
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract and watermelon puree.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined -do not overmix to keep the cupcakes light and fluffy.
  7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
  8. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool completely before frosting.

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.