Description
Delight in these charming Watermelon Cupcakes that look just like summer’s favorite fruit! Featuring a moist vanilla cupcake base tinted with leaf green food coloring and topped with a creamy, tart watermelon-flavored frosting sprinkled with mini chocolate chips to mimic watermelon seeds, these cupcakes are perfect for warm-weather gatherings or fun-themed parties.
Ingredients
Scale
Cupcakes
- 1/2 cup (113g) unsalted butter, room temperature (1 stick)
- 3/4 cup (149g) granulated sugar
- 2 large egg whites
- 1/2 cup (114g) sour cream
- 1/4 cup (59ml) milk
- 1 tsp vanilla extract
- 1 1/4 cup (150g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Leaf green food coloring (Wilton brand recommended)
Frosting and Toppings
- 1 1/2 cups (339g) unsalted butter, room temperature (3 sticks)
- 3-4 cups (339-454g) powdered sugar, sifted
- 1/2 tsp powdered watermelon Kool-Aid mix
- Small amount of red gel food coloring
- Mini chocolate chips (for topping as watermelon seeds)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Cream Butter and Sugar: In a mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy. This process incorporates air, contributing to a tender cupcake texture.
- Add Wet Ingredients: Mix in the egg whites, sour cream, milk, and vanilla extract until just combined, ensuring even distribution for a moist batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the batter.
- Color the Batter: Add leaf green food coloring a few drops at a time until the batter reaches the desired watermelon rind shade.
- Fill Cupcake Liners: Spoon the batter into the lined muffin tin, filling each liner about two-thirds full to allow space for rising.
- Bake: Bake the cupcakes for approximately 15 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack before frosting.
- Make Frosting: Beat softened butter until creamy and smooth. Gradually add in sifted powdered sugar along with the powdered watermelon Kool-Aid mix to infuse a fruity flavor. Add red gel food coloring a small amount at a time, mixing thoroughly until you achieve a vibrant watermelon pink shade.
- Frost Cupcakes: Generously frost the cooled cupcakes with the watermelon-flavored buttercream.
- Add Toppings: Sprinkle mini chocolate chips on top of the frosting to mimic watermelon seeds, completing the visual effect.
Notes
- Ensure butter is at room temperature for easy creaming and a smooth batter.
- Be careful not to overmix the batter to keep cupcakes tender and airy.
- Adjust food coloring slowly to achieve the perfect watermelon rind and flesh colors without overpowering the flavor.
- Cool cupcakes completely before frosting to prevent melting the buttercream.
- Powdered watermelon Kool-Aid provides a natural watermelon flavor; adjust quantity based on taste preference.
