Watermelon Cupcakes
Ingredients
For the Cupcakes:
- 1 ½ cups unbleached all-purpose flour, spooned & leveled 190 g
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup salted butter, softened 115 g
- ¾ cup granulated sugar 150 g
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp LorAnn Super Strength Watermelon Flavoring
- ½ cup milk 120 g
- 4 drops green gel food coloring Hobby Lobby or AmeriColor
For the Watermelon Frosting:
- ½ cup salted butter, softened 115 g
- 2 cups powdered sugar, sifted 240 g
- 3 ½ - 4 tbsp watermelon juice, freshly blended and strained from seedless watermelon
- 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 1 ½ cups flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream ½ cup softened butter and ¾ cup sugar until light and fluffy (2–3 minutes).
- Add Wet Ingredients: Beat in 2 eggs one at a time, then mix in 1 tsp vanilla extract and ¼ tsp 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 (2.7–3 tbsp, #20 or #24), 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 ~1 ½ cups seedless watermelon chunks and strain through a fine mesh sieve to get 3 ½–4 tbsp juice.
- Make Frosting: Beat ½ cup softened butter until creamy. Gradually add 2 cups powdered sugar, then mix in 3 ½ tbsp watermelon juice, ½ tsp vanilla extract, pinch of salt, and 4 drops red gel food coloring. Add up to ½ tbsp more juice if desired, adjusting with 2 tbsp powdered sugar if 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 (candies are preferred).
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.
Nutrition
Serving: 1cupcake
Servings: 12 cupcakes
