Why Watermelon in a Cupcake?
I was skeptical at first. Watermelon and cake? Seems odd, right? But then I remembered those summers as a kid, slicing into this cool, watery, subtly sweet fruit and feeling the juice drip down my chin. Something about that clean, crisp flavor feels like a cheat code to beating the heat.
Nobody’s doing watermelon cupcakes, which is maybe why I felt a tiny thrill just mixing the pulp into batter. The scent when they bake is wild—like fresh cut watermelon with a hint of vanilla, almost like a childhood memory I didn’t realize I had.
Honestly, these are perfect for July picnics or when you’re tired of checkered tablecloths and the usual berry stuff. And yeah, I get it. A cupcake with chunks of fruit inside. But wait until you taste how the pink frosting mirrors that juicy glow.
Watermelon Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. Measure 1 1/2 cups of all-purpose flour and set aside.
- Puree fresh watermelon until smooth using a food processor or blender, then strain to remove excess seeds and pulp bits. Measure 1 1/2 cups of watermelon pulp.1 1/2 cups all-purpose flour
- In a large mixing bowl, cream together softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes. Observe the mixture become pale and increase in volume.1 1/2 cups all-purpose flour
- Add eggs one at a time, beating well after each addition. The mixture should become smooth and slightly increase in volume. Mix in vanilla extract.1 1/2 cups all-purpose flour
- Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour, mixing on low speed. Mix just until combined; do not overmix. Then fold in the watermelon pulp gently until evenly distributed.1 1/2 cups all-purpose flour
- Spoon the batter into cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool on a wire rack.
- Prepare the frosting by beating softened butter and powdered sugar together until smooth and fluffy, about 3 minutes. Add a few drops of pink food coloring if desired, and adjust consistency with milk or water to spreadable firmness.1 1/2 cups all-purpose flour
- Once cupcakes are entirely cooled, pipe or spread the pink frosting over each cupcake. Decorate as desired and serve.1 1/2 cups all-purpose flour
Sometimes you just want dessert that hits you with a freshness you don’t see coming. No fuss, no fussing. Just a few ingredients and a moment of surprise. Or maybe just me pretending I am still fifteen on a summer day.