Go Back

Watermelon Cupcakes

Watermelon cupcakes are moist, vibrant treats with a subtle pink hue that mimics the flesh of a watermelon. They are prepared by blending fresh watermelon into the batter, resulting in a light, tender crumb with a juicy, fruity flavor. The final cupcakes have a soft texture and a colorful appearance, often complemented by fresh fruit or green-tinted frosting for presentation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: fusion
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 cup fresh watermelon flesh, diced seeded or deseeded as preferred
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 eggs large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract vanilla extract
  • 1 teaspoon baking powder baking powder
  • 1/4 teaspoon salt salt

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Cupcake tins
  • Paper cupcake liners
  • Food processor or blender
  • Cooling rack

Method
 

  1. Place diced watermelon in a food processor or blender and puree until completely smooth. Measure out ¾ cup of the watermelon puree and set aside.
    1 cup fresh watermelon flesh, diced
  2. In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together until evenly distributed.
    1 cup fresh watermelon flesh, diced
  3. In a separate bowl, beat eggs with sugar using an electric mixer or whisk until pale and slightly thickened, about 2 minutes. Add melted butter, milk, vanilla, and watermelon puree. Mix until smooth.
    1 cup fresh watermelon flesh, diced
  4. Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula until just combined. Do not overmix; the batter will be slightly lumpy.
    1 cup fresh watermelon flesh, diced
  5. Line a cupcake tin with paper liners and evenly distribute the batter among 12 cups. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are golden around the edges.
    1 cup fresh watermelon flesh, diced
  6. Remove cupcakes from the oven and allow them to cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely before frosting or serving.
    1 cup fresh watermelon flesh, diced