Watermelon Cupcakes

Prep Time:20

Cook Time:18

Cooling Time:30

Total Time:1 8

Servings: cupcakes

Author: Julie Gavin

Ingredients

For the Cupcakes:

1 ½ c. (190 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ c. (113 g) salted butter softened
¾ c. (150 g) granulated sugar
2 large eggs
1 tsp. vanilla extract
¼ tsp. LorAnn Super Strength Watermelon Flavoring
½ c. (120 g) milk
4 drops green gel food coloring Hobby Lobby or AmeriColor

For the Watermelon Frosting:

½ c. (113 g) salted butter softened
2 c. powdered sugar sifted
1½ c. (228 g) watermelon seedless chunks to yield about 4 tbsp of strained watermelon juice
½ tsp. vanilla extract
⅛ tsp. salt
4 drops red gel food coloring Hobby Lobby or AmeriColor
watermelon seed candies or mini semi-sweet chocolate chips

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners (green liners enhance the watermelon rind theme).
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy (2–3 minutes).
Add Wet Ingredients: Beat in the eggs one at a time, then mix in vanilla extract and LorAnn Super Strength Watermelon Flavoring.
Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture in three parts, alternating with ½ cup milk (start and end with dry ingredients). Mix until just combined to avoid overmixing.
Color the Batter: Add 4 drops green gel food coloring and mix until evenly distributed for a rind-like hue.
Scoop Batter: Using a medium cookie scoop, divide batter into liners, filling each about ⅔ full. Gently tap the tin to settle batter and remove air bubbles.
Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prep Frosting Juice: Blend seedless watermelon chunks and strain through a fine mesh sieve to get about 4 tbsp juice.
Make Frosting: Beat softened butter until creamy. Gradually add powdered sugar, then mix in about 3 tablespoons of watermelon juice, vanilla extract, salt, and 4 drops red gel food coloring. Add up to ½ tbsp more juice if the frosting is too thick. Adjust with 2 tbsp powdered sugar if the frosting is too thin.
Pipe Frosting: Transfer frosting to a piping bag with a Wilton 2A tip. Pipe smooth swirls onto cooled cupcakes.
Decorate: Sprinkle 6–10 watermelon seed candies (preferred for authentic flavor) or mini semi-sweet chocolate chips on each cupcake for a “seed” effect.

Video

Notes

LorAnn’s Flavoring: Use exactly ¼ tsp for a balanced watermelon taste. It’s very potent, so don’t overdo it! Available in 1 dram (~1 tsp) or 1 oz bottles at Amazon or LorAnn’s site.
Watermelon Seed Candies: These tiny, black, watermelon-flavored candies from Bulk Candy Store add authentic flavor and a perfect “seed” look. Mini semi-sweet chocolate chips are an accessible substitute but lack the watermelon taste (watermelon candies are my favorite!).
Scoop Tip: A medium cookie scoop (2.7–3 tbsp) ensures uniform cupcakes.
Pro Tip: Tap the muffin tin before baking for a smooth, even texture.
Frosting Consistency: If 4 tbsp watermelon juice thins the frosting too much, add powdered sugar in 2 tbsp increments to keep it pipeable.
Storage: Store in an airtight container at room temperature for 2 days or in the fridge for 5 days. Serve at room temp for best flavor.

equipment (affiliate links

Ingredients

For the Cupcakes:

For the Watermelon Frosting:

Instructions

Video

Notes