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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
Cook Time 25 minutes
Total Time 45 minutes
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.