Description
Light and fruity watermelon cupcakes that celebrate summer with their juicy flavor and moist texture, topped with whipped cream or frosting.
Ingredients
Scale
- 1 cup of watermelon puree
- 1 cup of all-purpose flour
- 1/2 cup of sugar
- 1/4 cup of vegetable oil
- 1/2 cup of milk
- 2 large eggs
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- Optional: whipped cream or frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- Combine the watermelon puree, sugar, and vegetable oil in a mixing bowl. Mix until well combined.
- Add in the eggs and milk, and mix until smooth.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Enjoy your watermelon cupcakes, served at room temperature or slightly chilled.
Notes
Store leftover cupcakes in an airtight container for up to 3 days at room temperature, or refrigerate for about a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg