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–+ servings
Watermelon Cupcakes

Refreshing Watermelon Cupcakes That Brighten Your Summer!

These Watermelon Cupcakes are a vibrant celebration of summer, offering a delightful watermelon flavor and a playful twist to your baking routine.
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Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • ½ cup Unsalted Butter Room temperature
  • ¾ cup Granulated Sugar No substitutions
  • 2 large Egg Whites Use whole eggs for richer flavor if desired
  • ½ cup Sour Cream Plain yogurt can be substituted
  • ¼ cup Milk Both skim and whole milk are suitable
  • 1 tsp Vanilla Extract
  • 1¼ cups All-Purpose Flour Substitute gluten-free flour if needed
  • 1 tsp Baking Powder Ensure it's fresh
  • ¼ tsp Salt
  • Leaf Green Food Coloring Gel-type preferred
For the Frosting
  • 1½ cups Unsalted Butter Room temperature
  • 3-4 cups Powdered Sugar Adjust for preferred sweetness
  • ½ tsp Powdered Watermelon Kool-Aid Mix
  • Red Gel Food Coloring Use sparingly
  • Mini Chocolate Chips Optional topping

Equipment

  • muffin pan
  • mixing bowls
  • hand mixer
  • piping bag

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with festive cupcake liners.
  2. In a large mixing bowl, cream ½ cup of butter and ¾ cup of sugar until light and fluffy.
  3. Add 2 egg whites, ½ cup of sour cream, ¼ cup of milk, and 1 tsp of vanilla extract; mix on low speed.
  4. In another bowl, whisk together 1¼ cups of flour, 1 tsp baking powder, and ¼ tsp salt; gradually mix into wet ingredients.
  5. Add a few drops of leaf green food coloring to the batter and mix until evenly colored.
  6. Fill muffin cups with batter and bake for 17-19 minutes; check doneness with a toothpick.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Beat 1½ cups of butter until creamy, then gradually add 3-4 cups of powdered sugar and ½ tsp of Kool-Aid mix.
  9. Frost the cooled cupcakes using a piping bag or spatula.
  10. Sprinkle mini chocolate chips on each cupcake to create 'seeds'.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 50mgSugar: 20gVitamin A: 250IUCalcium: 50mgIron: 0.5mg

Notes

Using room temperature ingredients will help create a smooth batter. Be careful not to overmix the batter, and allow cupcakes to cool completely before frosting.

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