Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3–4 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients and the watermelon juice to the wet ingredients, alternating between them and beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ½ cup watermelon juice
- Divide the batter into three equal portions. Leave one portion plain. Add a few drops of red food coloring to the second portion and mix until a vibrant red color is achieved. Add a few drops of green food coloring and the remaining ¼ cup watermelon juice to the third portion, mixing until a pale green color is achieved. You might need to adjust the amount of green coloring.Red and green food coloring, ¼ cup watermelon juice
- Spoon alternating colors of batter into the prepared muffin cups, filling each about two-thirds full. Start with a spoonful of green, then red, then plain batter, swirling gently with a toothpick to create a marbling effect that resembles a watermelon slice.
- Bake for 18–22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5–10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated.4 cups powdered sugar, sifted
- Add the ¼ cup watermelon juice and vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, and spreadable. If the frosting is too thin, add more powdered sugar, a tablespoon at a time. If it's too thick, add a tiny bit more watermelon juice.¼ cup watermelon juice, 1 teaspoon vanilla extract
- If desired, divide a small portion of the frosting and tint it green for decorative leaves or a drizzle.Green food coloring
- Once the cupcakes are completely cool, spread or pipe the watermelon frosting evenly over the top of each cupcake.
- Gently press a few chocolate chips or a sprinkle of black sanding sugar onto the frosting of each cupcake to mimic watermelon seeds.Chocolate chips or black sanding sugar
- If you colored a small amount of frosting green, pipe small leaves or a decorative green drizzle around the edges of the frosting.
Notes
Store your delicious Watermelon Cupcakes in an airtight container at room temperature for up to 2 days. If they are frosted with a buttercream-style frosting (like the one in this recipe), refrigeration is recommended to maintain the frosting's firmness, especially in warmer climates.
