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Watermelon Cupcakes

These cupcakes are light and tender, infused with fresh watermelon puree and topped with pink-tinted frosting that resembles the fruit's vibrant color. The batter combines pureed watermelon with a moist crumb, resulting in a refreshing, summery treat with subtle fruit bits inside. The final appearance is bright pink with a smooth frosting, evoking the look of sliced watermelon.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh watermelon pulp seeded and pureed
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk whole or 2%
  • 1 cup powdered sugar for frosting
  • 2 tbsp butter melted
  • a few drops pink food coloring optional, for frosting tint

Equipment

  • Mixing bowls
  • Stand mixer or hand whisk
  • Cupcake tin and liners
  • Cooling rack
  • Spatula
  • Small saucepan

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Purée fresh watermelon in a blender until smooth, then strain to remove excess pulp and seeds. Measure out 1 cup of watermelon pulp for the batter.
  3. In a large mixing bowl, beat softened butter and sugar together until fluffy and pale, about 3-4 minutes, with a stand mixer or hand whisk.
  4. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
  5. Fold in the watermelon purée gently until evenly combined, giving the batter a soft pink hue and fruity aroma.
  6. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes will be slightly golden and spring back when pressed.
  9. Remove cupcakes from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  10. Meanwhile, prepare the pink frosting by mixing powdered sugar with melted butter, adding a few drops of pink food coloring until achieving a vibrant pink tint. Whisk until smooth and creamy.
  11. Once cupcakes are fully cooled, spread or pipe the pink frosting onto each cupcake, creating a smooth top or decorative swirl.
  12. Serve these bright, fruity cupcakes immediately, or keep refrigerated for up to a day to enjoy their fresh, summery flavor.

Notes

Ensure watermelon is well strained to avoid excess moisture, which can affect cupcake texture. Adjust pink food coloring to achieve your preferred shade of pink frosting.