Fresh & Fun Watermelon Cupcakes

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Step 4: Add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix just until combined.

Step 5: Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Step 6: To make the frosting, beat the butter until creamy. Gradually add powdered sugar, watermelon juice or mix, and a drop of pink food coloring if desired. Beat until light and fluffy.

Step 7: Pipe the frosting onto cooled cupcakes. Decorate with mini chocolate chips or sprinkles to resemble watermelon seeds, and garnish with watermelon slices or candy wedges.

Storage Information

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Allow refrigerated cupcakes to sit at room temperature for 15–20 minutes before serving. Frosted cupcakes do not freeze well, but unfrosted cupcakes can be frozen for up to 2 months.