Barth Bakery
Jun 11, 20212 min
Updated: Sep 19, 2021
There’s nothing better than biting into a giant slice of fresh, juicy, sweet watermelon in the summer, but these fun and super cute cupcakes are the next best thing. With bright colors, white chocolate for the inner rind, and mini chocolate chips for the seeds, these cupcakes not only look like watermelons, but both the cake and frosting taste like watermelon for a double dose of fruity flavor in every bite. Reminiscent of a watermelon Jolly Rancher, the cake is tender and moist while the cream cheese frosting is silky and sweet. These sweet, adorable, and festive cupcakes are a summertime delight perfect to share at pool parties, BBQs, birthday parties, and summer holidays.
Makes 12 cupcakes
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ cup unsalted butter, room temperature
¾ cup granulated sugar
½ box green watermelon flavored gelatin (I used Starburst)
2 large eggs
1 tsp pure vanilla extract
⅔ cup whole milk
10-12 drops green gel food coloring
8 oz white chocolate, melted
8 oz cream cheese
½ cup unsalted butter, room temperature
1 tsp pure vanilla extract
1/8 tsp salt
3½ cups confectioners’ sugar
1 .15oz packet unsweetened powdered watermelon Kool-aid mix
2-4 drops red gel food coloring
¼ cup miniature semi-sweet chocolate chips
Preheat oven to 350°F. Line a muffin pan with paper liners.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and beat on medium-high speed until pale and glossy. Scrape down the sides of the bowl and add the sugar and gelatin. Beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until incorporated.
Gradually add in the flour mixture, alternating with the milk, beating on low speed after each addition just until combined. Mix in the green food coloring, a few drops at a time, until incorporated and the desired color is achieved.
Spoon the batter into the prepared pan, filling each cavity about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely before decorating.
When cooled, spread about 1 tablespoon of melted white chocolate on top of each cupcake. Place in the refrigerator to set.
In a large bowl mix, use an electric handheld mixer to beat the cream cheese and butter on high speed until smooth and creamy.
Add the vanilla and salt and beat until well combined.
With the mixer on low speed, gradually add the confectioners’ sugar, Kool-aid, and red food coloring until completely combined and soft peaks form.
Transfer the frosting to a piping bag and frost each cupcake. Decorate the cupcakes with mini chocolate chips for watermelon “seeds”. Store in the refrigerator until ready to serve.