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Watermelon Cupcakes

Ingredients

For Cupcakes

  • 1/2 cup unsalted butter room temp
  • 2 egg whites room temp
  • 2 eggs room temp
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup buttermilk
  • 1 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup mini Chocolate chips
  • Red gel food coloring

For Frosting

  • 2 sticks of unsalted butter room temp
  • 4-5 cups powdered sugar
  • 4-5 TBSP of heavy whipping cream
  • Green gel food coloring

Instructions

For Cupcakes

  • Heat oven to 350 degrees. Line cupcake pan with liners or use nonstick cooking spray.
  • Whisk together flour, baking powder, salt, and baking soda in a medium bowl.
  • In a separate large mixing bowl, beat the butter with an electric mixer on medium/high for 30 seconds.
  • Add sugar, vanilla, and almond extract to the butter and beat until combined.
  • Add egg whites one at a time and then eggs one at a time, beating well after each addition.
  • Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is mixed together.
  • Add several drops of red gel food coloring until the batter looks watermelon red.
  • Add the mini chocolate chips and stir well.
  • Fill the cupcake tins 2/3 full and bake for 20-25 minutes.
  • Allow cupcakes to cool in the cupcake pan for 10 minutes then remove and allow to cool completely on a wire rack before frosting.

For Frosting

  • Mix the butter and powder sugar until it looks light and creamy. If it doesn’t cream add the heavy whipping cream.
  • Test to see if the frosting can form and hold a stiff peak by taking a large spoonful and turning the spoon upside down. If the frosting doesn’t fall it is ready. If the frosting falls off the spoon then add more powder sugar 1/2 cup at a time.
  • When frosting can hold a stiff peak, add several drops of green gel food coloring. You’re aiming for a lighter green shade so it looks like the find of a watermelon. Stir well to blend the food coloring throughout the frosting.
  • Scoop the frosting into a pastry bag with a large frosting tip and frost your cupcakes. You can chocolate sprinkles or more mini chocolate chips to top them frosting with “seeds” too!