Watermelon Cupcakes

7
Vicki Johnson

By
@vicjoh58

I went to the farmers market a few weeks ago and bought a watermelon that weighed in excess of 40 pounds (Mega melon is what I called it). I love ice cold watermelon and wanted to mimic the taste so I scoured the net to see if I could find a recipe. I found a couple so I did a little tweeking, did my own icing and this is what I came up with. And I'm told, the cupcake tastes better on the chilly side.

Blue Ribbon Recipe

Watermelon and cupcakes are usual picnic fare. Combine the two and you have a really great fresh taste. I loved these cupcakes and can't wait to make 'em again! The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Serves:
12
Method:
Bake

Ingredients

  • 1 1/2 c
    flour
  • 1 c
    sugar
  • 2
    egg
  • 1 stick
    unsalted butter
  • 1/2 c
    sour cream
  • 2 tsp
    baking powder
  • 2/3 c
    watermelon juice
  • 1/2 c
    watermelon pulp (well squeezed)
  • ICING

  • 1 stick
    unsalted butter (softened)
  • 1 pkg
    cream cheese (8 oz softened)
  • 1 box
    2 lb dominos confectioners sugar
  • 1/2 c
    watermelon pulp (well squeezed)
  • ·
    watermelon juice to taste

How to Make Watermelon Cupcakes

Step-by-Step

  1. Cream softened butter & sugar, then add egg, sour cream & mix. Add dry ingredients.
  2. Add juice and mix.
  3. Gently stir in pulp with a spoon (Can add more if you want more texture).
  4. Pour into lined cupcake pan.Place in 350 degree pre-heated oven for about 18-22 minutes.
  5. Icing: Cream butter & cream cheese. Add confectioners sugar. Add pulp (add more or less as per personal preference). Make sure your pulp is squeezed out well or your icing consistency may be runny. (I put the pulp in a strainer and smashed it down with the back of a spoon)
  6. Put icing into piping bag with number 1 tip or however you want to ice them.

Printable Recipe Card

About Watermelon Cupcakes

Course/Dish: Cakes Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Recipe For: The Best Cupcake




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