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.
Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
She was more of a friend and I’ve come to know her in the most unexpected way.
