Fluffy Watermelon Cupcakes (Printer-Friendly Version)
Moist green cupcakes topped with pink watermelon frosting for a bright, flavorful dessert experience.
# What You'll Need:
→ Cupcake
01 -
1 1/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon salt
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1/2 cup unsalted butter, softened
05 -
3/4 cup granulated sugar
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2 large egg whites
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1/2 cup whole-milk Greek yogurt
08 -
1/4 cup whole milk
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1 teaspoon pure vanilla extract
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green gel food coloring, as needed
→ Frosting
11 -
1 1/2 cups unsalted butter, room temperature
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3 cups powdered sugar
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1/2 teaspoon unsweetened watermelon Kool-Aid powder
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pink gel food coloring, as needed
15 -
1 tablespoon whole milk, as needed for consistency
# Steps to Follow:
01 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly blended to ensure a tender texture and prevent clumping.
02 -
Using a mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, approximately 3 to 4 minutes, scraping sides as needed.
03 -
Add egg whites one at a time, beating well after each addition, then blend in Greek yogurt, milk, and vanilla on low speed until just combined.
04 -
Gradually mix in green gel food coloring until the batter reaches a vibrant watermelon rind shade, taking care not to over-color.
05 -
Add the dry ingredients to the wet mixture in two portions, mixing gently on low speed to just combine, preserving fluffiness.
06 -
Preheat oven to 350°F. Line a muffin tin with cupcake liners and fill each two-thirds full with batter. Bake for 16 to 19 minutes until a toothpick comes out clean. Cool completely.
07 -
Beat room-temperature butter until creamy, 2 to 3 minutes. Gradually add powdered sugar, beating until fluffy. Blend in watermelon Kool-Aid powder and pink gel food coloring. Adjust consistency with milk as needed.
08 -
Once cooled, frost cupcakes generously using a piping bag or spatula. Optionally, garnish with mini chocolate chips to resemble watermelon seeds.
# Additional Tips:
01 -
Use room-temperature ingredients to ensure smooth batter and optimal rise.
02 -
Check cupcakes at minimum baking time to prevent dryness.
03 -
Store frosted cupcakes in an airtight container at room temperature for up to two days or refrigerate for longer freshness.