Description
These Watermelon Cupcakes are the perfect summer treat—soft, pink, and infused with fruity flavor. Made with real watermelon puree and a touch of watermelon gelatin, these cupcakes are moist, flavorful, and fun to decorate. Topped with a whimsical swirl of green and pink buttercream and dotted with mini chocolate chips, they look like tiny watermelon slices. Perfect for BBQs, birthday parties, or any warm-weather gathering, they’re as fun to make as they are to eat.
Ingredients
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1½ tsp vanilla extract
2 tbsp watermelon gelatin powder
¾ cup watermelon puree (strained)
Red or pink food coloring, optional
¼ cup mini chocolate chips
For Frosting:
¾ cup unsalted butter
2½–3 cups powdered sugar
2 tbsp heavy cream or milk
1 tsp vanilla extract
Green and pink food coloring
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla and watermelon gelatin powder.
- Add watermelon puree and flour mixture in alternating additions.
- Add food coloring and fold in chocolate chips.
- Fill liners ¾ full and bake 18–22 minutes. Cool completely.
- For frosting: Beat butter until smooth, add powdered sugar, vanilla, and cream.
- Divide and color frosting. Swirl green and pink together in a piping bag.
- Pipe onto cooled cupcakes and garnish with chocolate chips.
Notes
Always strain the watermelon puree for best texture.
For natural coloring, use beet or pitaya powder.
You can make frosting 1 day in advance—just re-whip before piping.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: 12 cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 305