Fluffy Watermelon Cupcakes
38 min
|
easy
Recipe by Eunice
Introduction
These fluffy cupcakes get their tender crumb from Greek yogurt and egg whites, and the buttercream is boosted with unsweetened watermelon Kool-Aid for bright, honest watermelon flavor without any extract.
With green-tinted cupcakes crowned in pink frosting, they are perfect for summer cookouts, picnics, and birthdays, cute without being fussy and built to impress.
Ingredients (12 servings)
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Cupcake Ingredients
- 1¼ cups all-purpose flour all-purpose flour 0.34 lb
- 1 tsp baking powder baking powder 0.17 oz
- ¼ tsp salt salt
- ½ cup unsalted butter, softened unsalted butter 4 oz
- ¾ cup granulated sugar granulated sugar
- 2 large egg whites large eggs 2 ct large (for egg whites)
- ½ cup whole-milk Greek yogurt plain whole-milk Greek yogurt 0.27 lb
- ¼ cup whole milk whole milk 2 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- green gel food coloring green food coloring gel 0 oz
Frosting Ingredients
- 1½ cups unsalted butter, room temperature unsalted butter 12 oz
- 3 cups powdered sugar powdered sugar 13.22 oz
- ½ tsp unsweetened watermelon Kool-Aid powder unsweetened watermelon Kool-Aid powder 0.03 oz
- pink gel food coloring pink food coloring gel 0 oz
- 1 Tbsp whole milk (as needed for consistency) whole milk 0.5 fl oz
How to Make Fluffy Watermelon Cupcakes
-
Prep the pan and oven
Preheat the oven to 350 F and line a 12 cup muffin tin with paper liners.
Make sure butter is softened and eggs and yogurt are at room temperature for a silky batter.
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Whisk the dry ingredients
In a bowl whisk together the flour, baking powder, and salt until evenly combined.
-
Cream butter and sugar
In a stand mixer with the paddle beat the butter and granulated sugar on medium high until very pale and fluffy, about 3 minutes.
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Add egg whites
Add the egg whites in two additions, mixing on medium just until incorporated and scraping the bowl as needed.
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Add yogurt and vanilla
Mix in the Greek yogurt and vanilla on low until the batter is smooth and creamy.
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Add dry and milk
Add half the dry mix on low, then the milk, then the remaining dry mix, and stop mixing as soon as the flour disappears.
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Tint and portion
Stir in green gel food coloring a drop at a time to reach a bright watermelon rind shade without overmixing.
Divide batter evenly among liners, filling each about two thirds full.
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Bake and cool
Bake 17 to 20 minutes until the tops spring back and a toothpick comes out mostly clean with a few moist crumbs.
Cool in the pan 5 minutes, then transfer to a rack to cool completely before frosting.
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Make the watermelon frosting
Beat the room temperature butter on medium high until glossy and creamy, about 2 minutes.
Beat in powdered sugar one cup at a time on low until combined, then increase speed to medium high for 1 minute.
Mix in the unsweetened watermelon Kool Aid powder and a pinch of salt, then tint with pink gel food coloring to your desired hue.
Add milk 1 teaspoon at a time until the frosting is smooth and pipeable.
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Frost and finish
Pipe tall swirls on cooled cupcakes with a large round or star tip for that juicy watermelon vibe.
Optional garnish with mini chocolate chips or black sesame to mimic seeds for a playful finish.
Substitutions
- Watermelon Kool-Aid powder -> Freeze-dried watermelon powder
- Grind freeze-dried watermelon into a fine powder and use 1 to 2 teaspoons for a clean, real-fruit flavor with a softly tart finish and zero artificial aftertaste.
- Greek yogurt -> Full-fat sour cream
- Swap equal amounts to keep moisture high and the crumb plush, giving a slightly richer tang that plays nicely with the sweet frosting.
- Gel colors -> Natural colors
- Use beet or pitaya powder for pink and matcha or spinach powder for green to keep the watermelon look while adding subtle earthy notes and a more muted, chic color palette.
Tips
- Nail the creaming stage
- Butter should be cool room temp around 65 F so it traps air with the sugar, which is what gives you that fluffy bakery crumb.
- Mix like you mean it, then stop
- Once the flour goes in, mix on low and quit as soon as it is incorporated to avoid developing gluten that makes cupcakes tough.
- Portion with a scoop
- Use a 1.5 ounce cookie scoop for even cupcakes that bake at the same rate and look pro level under the frosting.
- Whip the buttercream
- After adding the sugar beat the frosting 3 to 5 minutes to aerate, which makes it ultra light and less cloying on the palate.
- Brighten the watermelon flavor
- A tiny squeeze of fresh lime juice or a pinch of citric acid wakes up the watermelon note without turning the frosting runny.
- Color control
- Add gel color with a toothpick in tiny increments and stop one shade before your target since the color deepens as it sits.
Nutrition Facts *
| Energy | 537 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 31 | g |
| Carbohydrates | 60 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my cupcakes dense instead of fluffy?
- Too much flour or overmixing after the flour went in are the usual culprits, so weigh your flour if possible and stop mixing as soon as no dry streaks remain.
- My frosting tastes too sweet, how do I fix it?
- Beat in a pinch of fine salt and 1 to 2 teaspoons of fresh lime juice or use 2 ounces of cream cheese to add tang while keeping the texture pipeable.
- The frosting looks curdled, what happened?
- Your butter was likely too cold, so keep beating to warm it by friction or briefly warm the outside of the bowl with your hands until it smooths out.
- Can I make these cupcakes ahead of time?
- Bake cupcakes a day ahead and store covered at room temp, or freeze unfrosted up to 2 months and thaw covered at room temp before frosting.
- How do I prevent domed or sunken tops?
- Bake at 350 F with an oven thermometer, fill liners two thirds full, use fresh baking powder, and avoid opening the oven door in the first 15 minutes.
- Can I boost the watermelon flavor without Kool-Aid?
- Use 1 to 2 teaspoons freeze-dried watermelon powder and a few drops of watermelon extract if you have it for a fuller fruit flavor.
Serving Suggestions
This cupcake recipe is a total crowd pleaser for summer cupcakes and also brings a cheeky twist to any Halloween dessert table with that green and pink contrast.
Serve with chilled watermelon wedges and a sprinkle of flaky salt, or finish the frosting with black sesame seeds and a lime zest dusting for a punchy, grown-up vibe.
More pairings:
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