Watermelon Cupcakes: A Summer Surprise You Didn’t Expect

Why I Made Watermelon Cupcakes

It started with this weird craving for something that wouldn’t just cool me down but somehow felt *oddly* familiar. I was looking at a slice of watermelon, the way the pink juice pools and makes the rind seem like a different planet. Suddenly, I wondered—could I blend that juiciness into a cupcake? Not for a fancy party, but honestly because I needed to see if I could pull off an edible watermelon memo. The best part? It’s not some arts-and-crafts dessert, it’s almost like biting into a juicy chunk of summer without the mess or seeds. It makes sense now, especially with watermelon trending again, and I think it’s wild how a simple fruit can inspire something totally weird but strangely perfect for this season. Wish I had more than one for myself, honestly.

Watermelon Cupcakes

Watermelon cupcakes are light and moist baked treats infused with fresh watermelon juice and puree, resulting in a vibrant pink color and juicy texture. The recipe involves blending watermelon into the batter, baking until golden, and achieving a tender crumb with a subtle fruity flavor. The final appearance is colorful, with a soft, fluffy crumb reminiscent of traditional cupcakes but with a refreshing watermelon twist.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12

Course: Main Course

Cuisine: Fusion

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 cup fresh watermelon chunks seeded or seedless, peeled if necessary
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup watermelon juice freshly blended and strained

Equipment

• Mixing bowls
• Blender
• Cupcake tin and liners
• Measuring Cups and Spoons
• Electric mixer or whisk

Method

 

1. Puree the watermelon chunks in a blender until smooth, then strain through a fine mesh to extract 1 cup of watermelon juice. Set aside.
   2 cups all-purpose flour
2. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
3. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until evenly mixed.
4. In a separate bowl, beat the eggs with sugar and vegetable oil using an electric mixer until the mixture is smooth and slightly paler in color, about 2-3 minutes.
   2 cups all-purpose flour
5. Gradually add the watermelon juice to the wet mixture, mixing until fully incorporated. Then, fold in the dry ingredients just until no streaks remain, avoiding overmixing.
   2 cups all-purpose flour
6. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

I’m not saying these cupcakes will change your life or anything, but I do feel maybe I’ve unlocked a secret here. Or at least, a reason to keep blending odd things without judgment. Anyway, if you’re tired of the usual sweets, maybe give this a shot. Or don’t. Who knows, maybe the next weird idea is just around the corner.

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.