Watermelon Cupcakes Recipe
Soft, colorful, and sweet, these watermelon cupcakes are a summertime favorite with fruity buttercream and mini chocolate chips. Perfectly light and playful, they’re the ideal guilt-free treat for any celebration.
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Calories: 509kcal
Servings: 12
Equipment
- Electric mixer or hand whisk
- Cupcake/muffin pan
- Cupcake liners
- Rubber spatula
- Piping bag (for frosting)
- Toothpick (for doneness check)
Ingredients
Cupcakes:
- ½ cup 113g unsalted butter room temperature, 1 stick
- ¾ cup 149g granulated sugar
- 2 large egg whites
- ½ cup 114g sour cream
- ¼ cup 59ml milk I used skim
- 1 tsp vanilla extract
- 1 ¼ cup 150g all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- leaf green food coloring by wilton or similar light green food coloring
Watermelon Frosting:
- 1 ½ cups 339g unsalted butter room temperature, 3 sticks
- 3-4 cups 339-454g powdered sugar
- ½ tsp powdered watermelon kool aid mix
- small amount of red gel food coloring to give the buttercream a pinkish color
- mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Beat butter and sugar until light and fluffy.
- Add egg whites, sour cream, milk, and vanilla; mix until combined.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients.
- Add green food coloring and gently fold until evenly colored.
- Spoon batter into cupcake liners, filling about 2/3 full. Bake for 18–20 minutes.
- Let cupcakes cool completely.
- For frosting, beat butter until creamy, add powdered sugar gradually, then mix in watermelon Kool-Aid and red food coloring. Pipe onto cooled cupcakes and top with mini chocolate chips.
Nutrition
Calories: 509kcal | Carbohydrates: 51g | Protein: 2g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 122mg | Potassium: 58mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1039IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg