Print

Watermelon Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These playful Watermelon Cupcakes feature soft green-tinted vanilla cupcakes topped with sweet watermelon-flavored buttercream and mini chocolate chip seeds. Perfect for summer parties, picnics, birthdays, and warm-weather celebrations.

Ingredients

1/2 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

2 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup natural or Greek yogurt

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Green food coloring

1 cup unsalted butter, softened (for buttercream)

4–5 cups powdered sugar

1/4 cup heavy cream, whole milk, or half-and-half

2 teaspoons pure vanilla extract (for buttercream)

3 ounces unsweetened watermelon Kool-Aid drink mix

1/4 teaspoon salt (for buttercream)

Red food coloring

1/4 cup mini chocolate chips

12 green cupcake liners

Instructions

  1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with green cupcake liners.
  2. Cream the softened butter and sugar together until light and smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and yogurt.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Add one-third of the dry ingredients to the wet mixture and mix until combined. Add the remaining dry ingredients and mix just until the batter comes together.
  5. Add green food coloring a little at a time until the desired shade is reached.
  6. Fill each cupcake liner halfway to 2/3 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
  7. For the buttercream, beat the softened butter until creamy. Gradually add the powdered sugar and watermelon Kool-Aid powder, mixing until smooth.
  8. Add the salt, vanilla extract, and heavy cream. Beat until smooth and pipeable, adding additional cream if needed. Tint with red food coloring.
  9. Transfer the frosting to a piping bag fitted with a large star tip and frost the cooled cupcakes.
  10. Decorate with mini chocolate chips to resemble watermelon seeds and serve.

Notes

Use gel food coloring for brighter, more vibrant colors.

Chocolate sprinkles or black sprinkles can replace the mini chocolate chips.

Use 4 cups powdered sugar for a lighter frosting or 5 cups for a thicker, sweeter buttercream.

Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Allow refrigerated cupcakes to sit at room temperature briefly before serving.

Freeze unfrosted cupcakes and frost after thawing if making ahead.

Nutrition

Find it online: https://chocolatecoveredamy.com/watermelon-cupcakes/