Hi everyone! Sorry for later than usual post today. But I’m keeping with the season and getting back to cupcakes! Today I bring you watermelon cupcakes. Not those vanilla cupcakes dyed to look like watermelons, but genuine watermelon flavored cupcakes made with real watermelon.
They are also made with fake watermelon flavor (thanks jello! [this post is not sponsored honest]), just to help bring some more watermelon flavor into them. They’re really really delicious.
They’re light, they’re moist, they have a great crumb, and despite the frosting on these looking totally shoddy, I swear it’s also delicious. I just was in the middle of moving and couldn’t find my piping tips so I just scooped it on like ice cream. Honestly, I’m not too upset about it.
So making these babies. Sift together the dry stuff (everything but the sugar) in one bowl, and then cream the butter and sugar together until nice and fluffy. Add all the other stuff then add in the dry and mix until just combined. Look at this nice batter:
Scoop it out
Bake it until deliciousness
Frost up and eat.
Seriously, these are way better than dyed vanilla cupcakes.
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 packet of watermelon jello mix
- 1 cup sugar
- 1/2 cup butter, room temperature
- 3/4 cup watermelon puree
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 2 large eggs
- 1 cup butter, room temperature
- 2 1/2 cups powdered sugar
- 1 tsp watermelon jello mix
- 2-4 tbsp watermelon puree
Instructions
- Preheat your oven to 350F
- In a large bowl sift together the flour, baking powder, salt, and jello mix.
- In another bowl, cream together the sugar and butter. Add the watermelon puree, vanilla, lemon juice and eggs. Make a well in the dry ingredients and add the wet. Stirring until just combined.
- Fill lined cupcake tins 3/4 of the way full with batter.
- Bake for 16-20 minutes until a toothpick comes out clean.
- Make the frosting by combining the butter, powdered sugar and jello mix together. Slowly add the watermelon puree until desired consistency is reached (not to thick, but not too thin and runny).
- When cupcakes have fully cooled, use a piping bag, or a ziplock with the corner cut off to frost the cupcakes. Enjoy!
