Description
Delight in these refreshing Watermelon Cupcakes, a perfect summer treat combining the juicy sweetness of watermelon with soft, moist cupcakes topped with a light watermelon-infused frosting. Accented by hints of lemon and vanilla, this recipe offers a vibrant pink hue and a unique fruity twist on classic cupcakes that will impress at any gathering.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ¼ cup watermelon juice (freshly squeezed or from watermelon puree)
- 1 tablespoon lemon juice
- Red food coloring (optional, for color)
Frosting
- 1 ½ cups powdered sugar
- ½ cup unsalted butter, softened
- 2 tablespoons watermelon juice
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated watermelon rind (optional, for extra flavor)
Garnish (Optional)
- Mini watermelon pieces or watermelon slices
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt for a balanced texture and flavor.
- Cream Butter and Eggs: In a large mixing bowl, cream the softened butter and eggs together until the mixture is light and fluffy; this introduces air to help the cupcakes rise.
- Add Wet Ingredients: Incorporate the whole milk, vanilla extract, watermelon juice, and lemon juice into the butter and eggs mixture and blend until smooth, infusing the batter with fruity and citrus notes.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing, which can make the cupcakes dense. Add a few drops of red food coloring if you want a pinkish hue.
- Fill Cupcake Liners: Distribute the batter evenly among the cupcake liners, filling each about two-thirds full to give space for rising without overflow.
- Bake Cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are cooked through.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely, preparing them for frosting.
- Prepare Frosting: Beat the softened butter in a mixing bowl until creamy. Gradually add powdered sugar, watermelon juice, vanilla extract, and grated watermelon rind (if using), continuing to mix until the frosting is smooth and fluffy for that perfect spreadable texture.
- Frost Cupcakes: Once cupcakes are fully cooled, frost them generously with the watermelon frosting using a spatula or piping bag for even coverage.
- Garnish: Optionally, decorate each cupcake with mini watermelon pieces or a small slice of watermelon on top for an attractive presentation and added freshness.
- Serve: Enjoy these light, fruity cupcakes immediately or store them in the refrigerator if serving later to maintain freshness.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent melting.
- If fresh watermelon juice is not available, watermelon puree strained through a fine sieve can be used for a similar flavor.
- Red food coloring is optional and only needed if you want a more vivid pink appearance.
- Grated watermelon rind in the frosting adds an extra subtle watermelon flavor but can be omitted if unavailable.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.
