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Watermelon Cupcakes with Watermelon-Flavor Frosting and Chocolate Chip Toppings Recipe

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4.2 from 6 reviews

  • Author: Chef
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings

Description

These Watermelon Cupcakes are a delightful summer treat featuring moist, light green cupcakes flavored subtly with a hint of vanilla and sour cream, topped with a vibrant pink watermelon-flavored buttercream. The buttercream is colored with red gel and powdered watermelon Kool-Aid mix for a refreshing, fruity twist, and finished with mini chocolate chips that mimic watermelon seeds for a fun and festive look.

Ingredients

Cupcakes

  • 1/2 cup (113g) unsalted butter, room temperature (1 stick)
  • 3/4 cup (149g) granulated sugar
  • 2 large egg whites
  • 1/2 cup (114g) sour cream
  • 1/4 cup (59ml) milk (skim recommended)
  • 1 tsp vanilla extract
  • 1 1/4 cup (150g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Leaf green food coloring (Wilton or similar)

Watermelon Frosting

  • 1 1/2 cups (339g) unsalted butter, room temperature (3 sticks)
  • 3-4 cups (339-454g) powdered sugar
  • 1/2 tsp powdered watermelon Kool-Aid mix
  • Small amount of red gel food coloring
  • Mini chocolate chips (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350º F (175º C) and line a muffin pan with cupcake liners.
  2. Prepare Batter: In a mixing bowl, beat the butter and granulated sugar with an electric mixer for 1-2 minutes until fluffy. Add the egg whites, sour cream, milk, and vanilla extract and beat lightly to combine.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Mix Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, incorporating a few spoonfuls at a time, until just combined. Add leaf green food coloring a little at a time until the desired light green color is achieved.
  5. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 1/2 to 3/4 full for even baking.
  6. Bake Cupcakes: Bake at 350º F for 17-19 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow cupcakes to cool completely on a wire rack before frosting.
  7. Make Frosting: In a mixing bowl, beat 1 1/2 cups unsalted butter until smooth, about 2 minutes. Add 2 cups powdered sugar and the powdered watermelon Kool-Aid mix, beating to combine.
  8. Adjust Frosting Consistency: Gradually add up to 2 more cups powdered sugar as needed, mixing well to achieve a spreadable and pipeable consistency.
  9. Add Color: Stir in a small amount of red gel food coloring to give the frosting a pinkish watermelon hue. Beat until smooth and combined.
  10. Pipe Frosting: Transfer the buttercream to a large piping bag fitted with a Wilton 1M tip. Starting in the center of each cupcake, pipe the frosting by swirling outward, then swirl back toward the center to build layers of frosting artfully stacked.
  11. Garnish: Sprinkle mini chocolate chips on top of the frosting to resemble watermelon seeds and add a fun finishing touch.

Notes

  • Make sure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
  • Use room temperature butter for both the batter and frosting to ensure smooth mixing.
  • Adjust the green food coloring to get just the right pastel shade reminiscent of watermelon rind.
  • Powdered watermelon Kool-Aid is key to achieving that authentic watermelon flavor in the frosting.
  • Mini chocolate chips act as ‘seeds’ for a creative and thematic decoration.
  • If you prefer, use full-fat milk for a richer cupcake texture.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 19 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/watermelon-cupcakes-with-watermelon-flavor-frosting-and-chocolate-chip-toppings-recipe/