Watermelon Cupcakes

Vicki Johnson


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.

★★★★★ 4 votes

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!


1 1/2 c
1 c
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
2 lb dominos confectioners sugar
1/2 c
watermelon pulp (well squeezed)
watermelon juice to taste


1Cream softened butter & sugar, then add egg, sour cream & mix. Add dry ingredients.
2Add juice and mix.
3Gently stir in pulp with a spoon (Can add more if you want more texture).
4Pour into lined cupcake pan.Place in 350 degree pre-heated oven for about 18-22 minutes.
5Icing: 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)
6Put icing into piping bag with number 1 tip or however you want to ice them.

About Watermelon Cupcakes

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Recipe For: The Best Cupcake
Hashtags: #Cupcakes, #watermelon