Description
These delightful watermelon cupcakes are a fun and fruity twist on traditional cupcakes. With a hint of watermelon flavor and cute chocolate chip ‘seeds,’ they’re perfect for summer parties or any time you want a cheerful treat.
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon watermelon extract (optional)
- 1/2 cup whole milk
- Red or pink food coloring
- 1/4 cup mini chocolate chips
Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Green food coloring
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare dry ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
- Mix wet ingredients: In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla extract, and watermelon extract. Mix in food coloring.
- Combine ingredients: Alternately add flour mixture and milk to the batter, ending with flour. Fold in chocolate chips.
- Bake: Divide batter into liners and bake for 16–18 minutes. Cool before frosting.
- Make frosting: Beat butter, add powdered sugar, vanilla, milk, and green food coloring. Frost cooled cupcakes.
Notes
- Top with watermelon candies or a slice for extra flair.
- Store in an airtight container at room temp for 2 days or refrigerate for longer.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 26 g
- Sodium: 95 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg
