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Watermelon Cupcakes

These fun and fruity watermelon cupcakes are the perfect summer treat — moist, colorful, and bursting with watermelon flavor!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 tsp watermelon extract
  • 0.5 cup buttermilk
  • 0.5 cup milk
  • pink food coloring
  • green food coloring
  • 0.25 cup mini chocolate chips for seeds
Frosting
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tbsp heavy cream plus more as needed
  • 0.5 tsp watermelon extract
  • pink food coloring for frosting

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Cupcake pan
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin pan with green liners.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy, then add eggs, vanilla, and watermelon extract.
  4. Alternate adding dry ingredients and milk mixture, mixing until just combined.
  5. Divide batter, color one pink and one green. Layer in cupcake liners, add mini chocolate chips.
  6. Bake for 18–20 minutes, then cool completely.
  7. Beat frosting ingredients together until smooth. Tint pink and pipe onto cooled cupcakes.
  8. Decorate with chocolate chips and mint leaves before serving.

Notes

Store cupcakes covered at room temperature for up to 2 days or refrigerate for up to 4 days.