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Watermelon Cupcakes

Delightful Watermelon Cupcakes for a Sweet Summer Treat

Enjoy these Watermelon Cupcakes, a sweet summer treat perfect for gatherings.
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Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 0.5 cups unsalted butter softened; can substitute with margarine for a dairy-free option
  • 1 cups granulated sugar no direct substitutes recommended
  • 3 large egg whites can replace with aquafaba for a vegan alternative
  • 0.5 cups sour cream can use plain yogurt instead
  • 0.5 cups milk can substitute with almond milk for a dairy-free option
  • 1 teaspoon vanilla extract consider using vanilla bean for a gourmet touch
  • 1.5 cups all-purpose flour can use gluten-free flour
  • 2 teaspoons baking powder make sure it’s fresh
  • 0.5 teaspoon salt essential for flavor balance
  • a few drops leaf green food coloring gel form is recommended
For the Kool-Aid Buttercream Frosting
  • 0.5 cups unsalted butter softened; can skip for vegan frosting
  • 2 cups powdered sugar sift before using for best results
  • 1 packets Kool-Aid powder adjust based on preference
  • 0.5 cups milk or cream can substitute with almond milk

Equipment

  • Muffin Pan
  • Mixing bowl
  • Electric mixer
  • Whisk

Method
 

Step-by-Step Instructions for Watermelon Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Cream together softened unsalted butter and granulated sugar using an electric mixer until light and fluffy.
  3. Add egg whites, sour cream, milk, and vanilla extract to the creamed mixture and mix until just combined.
  4. Whisk together all-purpose flour, baking powder, and salt in a separate bowl, then add to wet ingredients.
  5. Stir in leaf green food coloring until you reach the desired hue.
  6. Fill each muffin liner with batter about ½ to ¾ full.
  7. Bake for 17-19 minutes and check for doneness with a toothpick.
  8. Allow cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 100mgSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting for the best results. Use high-quality ingredients for best flavor and avoid overmixing the batter to keep the cupcakes fluffy.

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