Watermelon Cupcakes (Makes 12)
Intro:
These Watermelon Cupcakes are a playful dessert with a green “rind,” pink “flesh,” and chocolate chip “seeds” — a hit at summer BBQs and kids’ parties. You can use a watermelon-flavored essence or keep it classic with vanilla and tint it to look like watermelon. Either way, they’re moist, fluffy, and irresistibly cute!
Prep Time: 15 minutes
Cook Time: 12–15 minutes (air fryer) / 18–20 minutes (oven)
Total Time: ~30 minutes
Servings: 12 cupcakes
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup milk (any kind)
½ tsp watermelon extract (optional)
Red or pink gel food coloring
½ cup mini chocolate chips (to mimic seeds)
For the Frosting:
¾ cup unsalted butter, softened
2 ½ cups powdered sugar
1–2 tbsp milk or cream
Green food coloring
½ tsp vanilla or watermelon extract (optional)
Instructions:
Prepare the Cupcake Batter (10 minutes):
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy (2–3 mins).
Beat in the eggs, one at a time. Add vanilla and optional watermelon extract.
Mix in milk and gradually add the dry ingredients until smooth.
Stir in red or pink food coloring until you get the desired watermelon hue.
Fold in mini chocolate chips (save a few to sprinkle on top).
Bake the Cupcakes (Air Fryer or Oven):
Air Fryer Method (best in batches of 4–6):
Line silicone cupcake molds or use sturdy liners.
Preheat air fryer to 300°F (150°C) for 3 mins.
Place filled liners in the basket. Do not overcrowd.
Air fry at 300°F (150°C) for 12–15 minutes, or until a toothpick comes out clean.
Oven Method:
Preheat to 350°F (175°C).
Line a cupcake tray with liners and fill ¾ full.
Bake for 18–20 minutes. Cool completely.
Make the Frosting (5–7 minutes):
Beat butter until creamy.
Slowly mix in powdered sugar.
Add milk/cream 1 tbsp at a time until fluffy.
Stir in vanilla/watermelon extract and green food coloring.
Decorate (5–10 minutes):
Pipe or spread green frosting on top to resemble the watermelon rind.
Optional: Use a star tip to add “leaves” or a swirl pattern.
Garnish with more mini chocolate chips for extra “seeds” on top.
Tips:
Use gel food coloring for bolder color without thinning the batter.
You can add a thin slice of watermelon candy or gummy on top for decoration.
Want real watermelon flavor? Add a few tbsp of reduced watermelon juice to the batter — reduce fresh watermelon juice on the stove until thick.
Nutrition (Per Cupcake, Approx.):
Calories: 270
Fat: 14g
Carbs: 33g
Sugar: 22g
Protein: 2g