In honor of the upcoming watermelon season…I made some Watermelon Cupcakes with a Watermelon Frosting too. My kiddos ate these babies up! I pureed fresh watermelon in my blender but you can also buy frozen watermelon in the freezer department (it comes in a liquid form ready for smoothies) and defrost that too. No matter how you get your watermelon, you are going to love these delicious cupcakes.
And pssssst: I added a little bit of pink food coloring to both the cupcake batter and the frosting. You can omit that if you like and then your cupcakes will just be more peach than pink.
This recipe makes 2 dozen cupcakes.
1 box of white cake mix
1 1/4 cups pureed watermelon, divided
1/2 cup vegetable oil
4 egg whites
a few drops of pink food coloring, optional
1/2 cup butter, softened
2 cups of powdered sugar
Preheat oven to 350 degrees.
Line 2 (12-count) muffin tins with paper liners. Set aside.
In a large mixing bowl, beat white cake mix, 1 cup pureed watermelon, vegetable oil and egg whites with an electric mixer. Beat in a drop or two of pink food coloring.
Pour batter into prepared muffin tins and bake 19 to 21 minutes or until a toothpick inserted in the middle comes out clean.
Allow cupcakes to cool in tin about 10 minutes before removing them to wire racks to finish cooling.
Meanwhile, in a mixing bowl, beat butter, remaining 1/4 cup pureed watermelon and powdered sugar until blended. Add more watermelon if the frosting is too thick or more sugar if it’s too thin. Beat in a drop or two of pink food coloring.
Frost cooled cupcakes with Watermelon Frosting.
Store in the refrigerator when not enjoying.