Well today, I’m sharing an oldie but goodie. My Watermelon Cupcakes have been around before but I most definitely think they’re worth repeating (especially on a Friday in July!).
‘Tis watermelon season friends! Make these this weekend and you’ll thank me on Monday :).
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.