Watermelon Cream Cheese Cupcakes
Watermelon Cream Cheese Cupcakes are a refreshing summer delight that perfectly blend the sweetness of juicy watermelon with creamy, tangy frosting. These light and fluffy cupcakes are visually stunning, making them the go-to treat for picnics, parties, or any gathering. Easy to prepare and irresistibly delicious, they’re sure to impress guests and satisfy your sweet cravings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup fresh watermelon puree
- 8 oz full-fat cream cheese, softened
- 2 cups powdered sugar
- ¼ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time and mix in vanilla.
- Gradually combine dry ingredients with watermelon puree until just mixed.
- Fill cupcake liners two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese until smooth; gradually add powdered sugar and heavy cream until fluffy. Frost cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 260
- Sugar: 19g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg