Watermelon Cupcakes: The Dessert That Catches Flies & Your Attention

Honestly, I wasn’t planning on posting something so silly — cupcakes made with watermelon? That’s what I thought at first. But then I cut into a chilled wedge of ripe watermelon, and it hit me: the smell of fresh, grassy hay mixed with that sweet, almost waxy aroma of the fruit’s interior. I realized I could capture that fresh, slightly grainy texture and the crisp, cool feel on the tongue in a cupcake. Weird, maybe. But it suddenly made sense as a summer treat that’s less about frosting and more about reminding you of lazy late-morning mornings, watermelon juice dripping down your chin. No, they’re not fancy, and yes, you’ll probably get juice on your phone. But right now, I’m more interested in that fleeting, unexpected joy—something that tastes like childhood and feels like a tiny rebellion against typical baked goods.

Watermelon Cupcakes

These cupcakes incorporate pureed watermelon into the batter, creating a moist crumb with a subtle, sweet, and grassy flavor. The interior has a grainy, cool texture reminiscent of sliced watermelon, and the cupcakes are baked until light and fluffy with a slightly crisp exterior.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Main Course

Cuisine: fusion

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 cup watermelon puree seedless, chilled
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Whisk or electric mixer
• Cupcake tin
• Cupcake liners
• Food processor or blender
• Cooling rack

Method

 

1. Use a food processor or blender to purée 2 cups of ripe, seedless watermelon until smooth. Chill the purée in the fridge for at least 15 minutes.
   1 cup watermelon puree
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 dry ingredients: flour, baking powder, baking soda, and salt. In a separate bowl, combine the sugar, vegetable oil, eggs, vanilla extract, and chilled watermelon purée. Blend until smooth.
   1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup granulated sugar, 1/4 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
4. Pour the wet mixture into the dry ingredients and gently fold until just combined, avoiding overmixing. The batter will be slightly grainy due to the watermelon pulp.
5. Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The cupcakes should be lightly golden and spring back when pressed.
6. Remove cupcakes from the oven and allow them to cool on a wire rack for at least 10 minutes. Once cooled, optionally garnish with a small slice of watermelon or a light dusting of powdered sugar before serving.

It’s weird, but also kind of perfect. Maybe just a moment to forget about the rules and enjoy that burst of cool, fruity chaos. Or maybe just a reason to buy more watermelon.