Name: Watermelon Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup watermelon juice (fresh or store-bought); 1 teaspoon vanilla extract; 1/2 cup milk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons watermelon juice; 1/2 teaspoon vanilla extract; Pink food coloring (optional)

These Watermelon Cupcakes are a fun and refreshing twist on traditional cupcakes. With their light, fluffy texture and bright, fruity flavor, they’re the perfect treat for summer parties, picnics, or any occasion that calls for something sweet and playful. I love how they capture the essence of watermelon in both the cupcake and frosting, making them a hit with kids and adults alike!

Why You’ll Love This Recipe

I love this recipe because it’s such a fun and unique way to enjoy watermelon flavors in a dessert. The cupcakes are soft and moist, with a subtle watermelon flavor that’s not overpowering. The creamy frosting, made with a hint of watermelon, adds the perfect touch of sweetness. It’s a great way to cool off with a treat that feels refreshing but still indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Watermelon juice (fresh or store-bought)
Vanilla extract
Milk

For the Watermelon Frosting:

Unsalted butter, softened
Powdered sugar
Watermelon juice (fresh or store-bought)
Vanilla extract
Pink food coloring (optional)

Directions

I begin by preheating the oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners.
In a medium bowl, I whisk together the flour, baking powder, and salt, then set it aside.
In a large bowl, I cream the softened butter and granulated sugar together until light and fluffy.
I add in the eggs, one at a time, mixing well after each addition. Then, I stir in the vanilla extract and watermelon juice.
Alternating, I add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, and mix until just combined.
I divide the batter evenly among the cupcake liners, filling each about 2/3 full.
I bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are cooling, I make the frosting. In a large bowl, I beat the softened butter with powdered sugar until smooth.
I add watermelon juice and vanilla extract, continuing to beat until the frosting is creamy and fluffy. If I want a more vibrant color, I add a few drops of pink food coloring.
Once the cupcakes are completely cool, I frost them generously with the watermelon frosting.

Servings and timing

This recipe makes about 12 cupcakes. The prep time takes around 15 minutes, and baking takes 18–20 minutes. After the cupcakes cool, I usually spend about 10–15 minutes frosting them, so the whole process is around 45 minutes.

Variations

For a fun twist, I sometimes add mini chocolate chips or chunks of real watermelon into the cupcake batter for added texture. If I’m feeling adventurous, I’ve even tried making watermelon-flavored filling for the center of the cupcakes for an extra surprise!

storage/reheating

These Watermelon Cupcakes keep well in an airtight container at room temperature for up to 3 days. If I want to store them for longer, I refrigerate them for up to 5 days. I don’t recommend freezing the cupcakes, as the frosting might not hold up well.

FAQs

Can I use watermelon extract instead of juice?

Yes, I can use watermelon extract for a more concentrated flavor, but I find fresh or store-bought watermelon juice gives a natural, refreshing taste that works best in the cupcakes and frosting.

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes a day ahead and store them in an airtight container. I frost them the day I plan to serve them for the best appearance and texture.

What if I can’t find watermelon juice?

If I can’t find watermelon juice, I simply blend fresh watermelon and strain the juice. It’s a great way to get the fresh flavor needed for the recipe.

Can I use a different frosting?

Definitely! While I love the watermelon frosting, I’ve also made these with vanilla buttercream or cream cheese frosting if I want a richer or tangier flavor.

Can I make these cupcakes without eggs?

Yes, I’ve used egg replacements like flax eggs or applesauce in the past, and they work well in the recipe. The cupcakes might be a little denser, but they’re still delicious!

Conclusion

These Watermelon Cupcakes are a fun, vibrant, and refreshing treat that bring the taste of summer right to your table. Whether I’m serving them at a summer barbecue or just enjoying them as a fun dessert, they’re always a crowd-pleaser. Light, flavorful, and full of whimsy, these cupcakes are sure to become a family favorite!