Real Recipes From Real Home Cooks ®

watermelon cupcakes

(4 ratings)
Blue Ribbon Recipe by
Vicki Johnson
Maywood, IL

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 tweaking, 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

These watermelon cupcakes will be perfect for any summer event. They're tender and sweet with a hint of watermelon flavor. The frosting is rich, creamy, sweet, and delicious on top of the cupcakes. Watermelon and cupcakes are the usual picnic fare. Combine the two and you have a really great fresh taste. We loved these cupcakes and can't wait to make 'em again!

— The Test Kitchen @kitchencrew
(4 ratings)
yield 16 serving(s)
prep time 30 Min
cook time 22 Min
method Bake

Ingredients For watermelon cupcakes

  • 1 1/2 c
    all-purpose flour
  • 1 c
  • 2
  • 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)
  • 1 stick
    unsalted butter (softened)
  • 1 pkg
    cream cheese (8 oz softened)
  • 1 box
    Dominos confectioners' sugar
  • 1/2 c
    watermelon pulp (well squeezed)
  • watermelon juice, to taste

How To Make watermelon cupcakes

  • Pressing watermelon pulp through a seive.
    Cut watermelon into cubes and run it through a food processor or blender. Separate pulp and juice with a fine sieve.
  • Egg and sour cream added to creamed butter and sugar.
    Cream softened butter and sugar. Then add egg and sour cream; mix.
  • Mixing in dry ingredients.
    Add dry ingredients.
  • Mixing in watermelon juice.
    Add juice and mix.
  • Stirring in watermelon pulp.
    Gently stir in pulp with a spoon (can add more if you want more texture).
  • Watermelon cupcakes baking in the oven.
    Pour into lined cupcake pan. Place in 350 degree pre-heated oven for about 18-22 minutes. Cool on a wire rack.
  • Mixing confectioners' sugar with creamed butter and cream cheese.
    For the icing, cream butter and cream cheese. Add confectioners' sugar and blend well.
  • Adding watermelon pulp to the creamed mixture.
    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.)
  • Watermelon frosting blended.
    Blend well and adjust consistency to your liking with watermelon pulp or juice.
  • Watermelon frosting piped onto a Watermelon Cupcake.
    Put the icing into a piping bag with number 1 tip or however you want to ice them.