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43 min
|
intermediate
These fluffy watermelon cupcakes taste like a slice of summer in every bite, with a soft, tender crumb and creamy frosting.
They are perfect for birthday parties, cookouts, or any warm-weather get-together when you want something fun and colorful.
A hint of watermelon Kool-Aid in the frosting gives bright, nostalgic flavor, while the pink and green swirl makes them extra eye-catching.
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Preheat your oven to 350°F and line a standard 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
In a large bowl, beat the softened butter and granulated sugar until light, fluffy, and noticeably paler in color.
Add the egg whites one at a time, beating well after each addition so the mixture stays smooth and airy.
Mix in the Greek yogurt, milk, and vanilla extract until the batter looks creamy and fully blended.
Add the dry ingredients to the wet mixture in two batches, mixing on low just until no dry streaks remain.
Stir in a few drops of green gel food coloring until you reach a bright watermelon-rind shade.
Divide the batter evenly between the lined cups, filling each about two-thirds full for nicely domed cupcakes.
Bake for 16 to 20 minutes, or until the tops spring back lightly when touched in the center.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
In a clean large bowl, beat the room-temperature butter until smooth, creamy, and slightly lighter in color.
Gradually beat in the powdered sugar and watermelon Kool-Aid powder, scraping the bowl as needed for even mixing.
Add a tablespoon of milk if needed, then beat until the frosting is fluffy and holds soft peaks.
Beat in a small amount of pink gel food coloring until you get a pretty watermelon-pink shade.
Once the cupcakes are fully cool, pipe or spread the pink frosting generously on top of each cupcake.
For a fun watermelon look, garnish with mini chocolate chips or black sprinkles to mimic little seeds.
| Energy | 511 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 31 | g |
| Carbohydrates | 54 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
These fluffy watermelon cupcakes make such charming summer cupcakes and also fit right in on a spooky Halloween dessert table.
Try topping them with fresh watermelon wedges, mint leaves, or dark chocolate chips for extra color, freshness, and fun crunch.
Serve this cupcake recipe with icy lemonade or sparkling water for a bright, refreshing finish to any warm evening.
Post your review and pictures below! ⬇︎ Thanks for your review!
Viola Cox, Atlanta: Delicious! Those of you who used the watermelon Kool-Aid powder: did the 1/2 tsp give enough flavor in the frosting?
: Glad you enjoyed them! Half a teaspoon gives a light flavor; use up to 1 teaspoon for more.
Leigh: These were delicious and easy to throw together in a pinch! I made them for a party and they went fast.
: Glad they were a hit at the party!
Elsie, Seattle: This is one of my favorite cupcake recipes. Very simple and good. I will sometimes add mini chocolate chips or a little extra watermelon flavor to the frosting just for something different.
: Great variations, Elsie, extra watermelon flavor sounds especially good.
Kimberly, Chicago, IL: So good, these were a total weeknight win for busy schedules and my husband and I loved the fluffy cupcakes and fun watermelon frosting 😍
: Love hearing that, Kimberly!
Please post your feedback and pictures here. We’d love to hear from you!
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