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Watermelon Cupcakes

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These Watermelon Cupcakes feature soft pink cupcakes dotted with mini chocolate chip seeds and topped with vibrant green buttercream. They are a playful summer dessert perfect for picnics, birthdays, barbecues, and pool parties.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1/2 teaspoon watermelon flavoring, optional
  • Pink or red gel food coloring
  • 1/2 cup mini chocolate chips
  • 1 cup unsalted butter, softened, for buttercream
  • 3 cups powdered sugar
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract, for buttercream
  • Green gel food coloring
  • Pinch of salt, for buttercream
  • Mini chocolate chips, optional, for decorating
  • Green sanding sugar or sprinkles, optional
  • Watermelon-shaped candies, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until pale, light, and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and optional watermelon flavoring.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.
  6. Add a small amount of pink or red gel food coloring and gently mix until the batter reaches a watermelon-pink shade.
  7. Fold the mini chocolate chips gently into the batter to create the appearance of watermelon seeds.
  8. Divide the batter evenly among the cupcake liners, filling each approximately two-thirds full.
  9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a wire rack and cool completely.
  11. For the buttercream, beat the softened butter until smooth and creamy. Gradually beat in the powdered sugar, then add the vanilla, salt, and enough heavy cream or milk to create a light, fluffy frosting.
  12. Add green gel food coloring to the buttercream and mix until it reaches the desired watermelon-rind green shade.
  13. Pipe or spread the green buttercream over each completely cooled cupcake.
  14. Decorate with additional mini chocolate chips, green sprinkles, or watermelon-shaped candies as desired.

Notes

  • Watermelon flavoring is optional. Start with a small amount because concentrated flavorings can quickly become overpowering.
  • For cupcakes without food coloring, leave the batter and frosting their natural colors and use watermelon-themed decorations instead.
  • Green-tinted cream cheese frosting can be substituted for the buttercream for a tangier flavor.
  • For watermelon slice cupcakes, frost the tops pink, add mini chocolate chip seeds, and pipe a green border around the edge.
  • Mini cupcakes can be made in a mini muffin pan; begin checking for doneness earlier because they bake faster.
  • A white or vanilla boxed cake mix can be used as a shortcut. Tint the prepared batter pink and fold in mini chocolate chips before baking.
  • Store buttercream-topped cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Unfrosted cupcakes can be wrapped securely and frozen for up to 2–3 months. Thaw completely at room temperature before decorating.
  • Bring refrigerated cupcakes to room temperature for 20–30 minutes before serving. Do not reheat frosted cupcakes.

Nutrition

Find it online: https://thefamilycooking.com/watermelon-cupcakes/