Place watermelon chunks into a blender or food processor and blend until smooth, resulting in about 1 1/2 cups of watermelon purée. Strain the purée through a fine mesh sieve to remove excess pulp if desired, then set aside.
2 cups Watermelon chunks
Preheat the oven to 350°F (177°C). Line a cupcake tin with paper liners. In a large mixing bowl, combine the dry ingredients: flour, baking powder, and salt. Whisk together until evenly mixed.
In a separate bowl, whisk together the eggs, sugar, melted butter, and vanilla extract until the mixture is light and slightly frothy. Add the watermelon purée gradually, whisking continuously to combine thoroughly.
1 cup Granulated sugar, 1/2 cup Unsalted butter, 2 eggs large eggs, 1 teaspoon vanilla extract, 2 cups Watermelon chunks
Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or a whisk, gently fold until just combined and no streaks remain. Do not overmix, as this can impact the final texture.
Spoon the batter evenly into the lined cupcake cups, filling each about two-thirds full. Place in the oven and bake for 20-25 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow to cool on a wire rack.
Finish by frosting if desired, or serve the cupcakes plain. The baked cupcakes will have a moist crumb with a subtle pink hue and a slight sweetness, reflecting the flavor of watermelon.
