Fluffy Watermelon Cupcakes
43 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 18 min | 43 min |
Introduction
These fluffy watermelon cupcakes taste like a slice of summer in every bite, with a soft, tender crumb and creamy frosting.
They are perfect for birthday parties, cookouts, or any warm-weather get-together when you want something fun and colorful.
A hint of watermelon Kool-Aid in the frosting gives bright, nostalgic flavor, while the pink and green swirl makes them extra eye-catching.
Ingredients (12 servings)
Cupcake Ingredients
Frosting Ingredients
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Fluffy Watermelon Cupcakes
-
Prep the oven and pan
Preheat your oven to 350°F and line a standard 12-cup muffin pan with cupcake liners.
-
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
-
Cream the butter and sugar
In a large bowl, beat the softened butter and granulated sugar until light, fluffy, and noticeably paler in color.
-
Add egg whites, yogurt, and vanilla
Add the egg whites one at a time, beating well after each addition so the mixture stays smooth and airy.
Mix in the Greek yogurt, milk, and vanilla extract until the batter looks creamy and fully blended.
-
Combine the batters and color them green
Add the dry ingredients to the wet mixture in two batches, mixing on low just until no dry streaks remain.
Stir in a few drops of green gel food coloring until you reach a bright watermelon-rind shade.
-
Fill the pan and bake the cupcakes
Divide the batter evenly between the lined cups, filling each about two-thirds full for nicely domed cupcakes.
Bake for 16 to 20 minutes, or until the tops spring back lightly when touched in the center.
-
Cool the cupcakes
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
-
Make the watermelon frosting
In a clean large bowl, beat the room-temperature butter until smooth, creamy, and slightly lighter in color.
Gradually beat in the powdered sugar and watermelon Kool-Aid powder, scraping the bowl as needed for even mixing.
Add a tablespoon of milk if needed, then beat until the frosting is fluffy and holds soft peaks.
Beat in a small amount of pink gel food coloring until you get a pretty watermelon-pink shade.
-
Frost and decorate the cupcakes
Once the cupcakes are fully cool, pipe or spread the pink frosting generously on top of each cupcake.
For a fun watermelon look, garnish with mini chocolate chips or black sprinkles to mimic little seeds.
Substitutions
- Greek yogurt -> full-fat sour cream
- Full-fat sour cream gives the cupcakes the same moisture and tenderness, with a slightly richer, tangier flavor.
- All-purpose flour -> 1:1 gluten-free baking flour
- Use a trusted 1:1 gluten-free baking blend so the cupcakes stay fluffy and you keep the same structure.
- Watermelon Kool-Aid powder -> freeze-dried watermelon powder
- Freeze-dried watermelon powder gives a more natural fruit flavor and a pretty blush-pink color without extra liquid.
Tips
- Bring every cold ingredient to room temperature
- Room-temperature butter, yogurt, and egg whites blend more smoothly, so the batter traps air and bakes up extra fluffy.
- Do not overmix the batter
- Stop mixing as soon as the flour disappears; overmixing builds gluten and makes cupcakes tight and chewy instead of soft.
- Use the right amount of food coloring
- Gel coloring is concentrated, so add just a drop at a time until you see a clear, vibrant shade.
- Cool cupcakes completely before frosting
- Even slightly warm cupcakes will melt the buttercream, so always wait until they feel cool to the touch.
- Decorate them for Halloween fun
- Add candy eyeballs, black sprinkles, or plastic spider rings and you instantly have a playful watermelon themed Halloween dessert.
Nutrition Facts *
| Energy | 511 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 31 | g |
| Carbohydrates | 54 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cupcakes turn out dense instead of fluffy?
- Dense cupcakes usually mean the batter was overmixed or the ingredients were still cold. Next time, bring ingredients to room temperature and mix only until everything is just combined.
- How can I tell when the cupcakes are fully baked?
- Look for tops that spring back lightly when touched and no shiny wet spots in the center. A toothpick inserted in the middle should come out clean or with a few moist crumbs, not wet batter.
- My frosting is too soft to pipe. What should I do?
- If the frosting feels loose, chill the bowl in the refrigerator for 10 to 15 minutes. Beat it again and add a spoonful of powdered sugar if needed, until it holds nice peaks.
- Can I make these watermelon cupcakes ahead of time?
- Yes, you can bake the cupcakes one day ahead and store them covered at room temperature. Frost the cupcakes the day you plan to serve, or refrigerate frosted cupcakes up to two days.
- How can I boost the watermelon flavor in the frosting?
- For stronger flavor, add an extra pinch of Kool-Aid powder and taste as you go. You can also mix in a teaspoon of reduced watermelon juice, but add slowly so the frosting stays thick.
Serving Suggestions
These fluffy watermelon cupcakes make such charming summer cupcakes and also fit right in on a spooky Halloween dessert table.
Try topping them with fresh watermelon wedges, mint leaves, or dark chocolate chips for extra color, freshness, and fun crunch.
Serve this cupcake recipe with icy lemonade or sparkling water for a bright, refreshing finish to any warm evening.
Reviews
-
Kimberly, Chicago, IL: So good, these were a total weeknight win for busy schedules and my husband and I loved the fluffy cupcakes and fun watermelon frosting 😍
: Love hearing these were a weeknight win, Kimberly, and that the fluffy crumb and watermelon buttercream hit the spot! 😊
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
