Watermelon Cupcakes


Talk about a fun summer treat! These cupcakes are made with pureed watermelon in both the cake batter and the frosting. It's a fun color too! Topped with sour gummy watermelons, these cupcakes make any summer get together sweeter.


 

Watermelon Cupcakes

Makes 12


1 box gluten free white cake mix (I used Kinnikinnick)

1 1/4 cups pureed watermelon, divided

1/2 cup vegetable oil

4 egg whites

Pink food coloring, optional

1/2 cup butter, softened

2 cups powdered sugar

Gummy watermelons, optional


Preheat oven to 350°F. Line a muffin tin with paper liners. In a large mixing bowl, beat white cake mix, 1 cup pureed watermelon, vegetable oil, and egg whites until well blended. Beat in a few drops of pink food coloring if you desire. Pour batter into prepared muffin pan, each about 3/4 full. Bake for 19-21 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in the pan before moving to a wire rack to cool completely.


For the frosting, in a mixing bowl beat softened butter and powdered sugar. Slowly add remaining 1/4 cup pureed watermelon. Add a few drops of pink food coloring if desired. Frost cooled cupcakes and top with a gummy watermelon.


 

Step-by-step tutorial:


Gather your ingredients. You will need a gluten free white cake mix (the Kinnikinnick worked perfectly), 4 eggs, vegetable oil, pink food coloring, and watermelon (can be frozen if you don't have fresh).


In a blender, scoop out watermelon and puree until completely smooth. You'll need about 1 1/4 cups.


Let's make the cake batter. In a mixing bowl, combine the cake mix, 4 egg whites, and 1/2 cup vegetable oil. Slowly add in 1 cup of watermelon puree. Add a few drops of pink food coloring if desired. Mix until smooth and pink!


Pour the batter into a muffin tin filled with paper liners. I fill them to about 3/4 full. I have a muffin scoop (like a large cookie scoop) that makes them each the same amount.


Bake for 19-21 minutes or until golden and toothpick inserted in center comes out clean. Cool in the muffin tin for 10 minutes before removing to cool on a wire rack.


To make the frosting, you will need 1/2 cup softened butter, 2 cups powdered sugar, and 1/4 cup watermelon puree. (I have way more than that here.....I froze the extra in little cups for a fun cold treat on hot days.)


Beat the butter, powdered sugar, and puree until smooth. Add food coloring to get desired color. This frosting is so yummy!


Frost cooled cupcakes and top with a gummy watermelon! They are so cute and summery!


I love the color of the frosting too.


You're in for a treat when you take that first bite. It's not too strongly watermelon, but definitely hints at it and is sweet and scrumptious!


I added a few mini chocolate chips to a few to see if they would look like "watermelon seeds". I wasn't super impressed with how they looked, and I liked the taste of the cupcakes without the chocolate chips better (I know..... gasp!). You can experiment and decide. Next time I think I'll try some black sprinkles or something. Either way, enjoy this fun summer dessert!


Recipe Source: Recipe adapted from a recipe at Mix and Match Mama

Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!