Watermelon Cupcake Recipe
These watermelon cupcakes are a summer dessert dream fluffy, fruity, and fun. With a bright look and playful taste, they’re perfect for kids’ parties or picnic trays that need a splash of cheer.
Equipment
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Cupcake/muffin tin
- Cupcake Liners
- Cooling rack
- Piping bag and tip (for frosting)
- Small spoon or offset spatula
Ingredients
Cupcakes:
- ½ cup 113g unsalted butter, room temperature, 1 stick
- ¾ cup 149g granulated sugar
- 2 large egg whites
- ½ cup 114g sour cream
- ¼ cup 59ml milk, I used skim
- 1 tsp vanilla extract
- 1 ¼ cup 150g all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- leaf green food coloring by wilton or similar light green food coloring
Watermelon Frosting:
- 1 ½ cups 339g unsalted butter, room temperature, 3 sticks
- 3-4 cups 339-454g powdered sugar
- ½ tsp powdered watermelon kool aid mix
- small amount of red gel food coloring to give the buttercream a pinkish color
- mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- Beat butter and sugar until light and fluffy. Add egg whites, then mix in sour cream, milk, and vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mix.
- Add a drop of green food coloring for a watermelon rind look, then mix until color is even.
- Fill liners halfway and bake for 18–20 minutes. Let them cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar, watermelon Kool-Aid mix, and red gel coloring.
- Frost the cooled cupcakes using a piping bag or spatula.
- Finish by sprinkling mini chocolate chips on top to mimic watermelon seeds.
