Watermelon Cupcakes Recipes
WATERMELON CUPCAKES
These watermelon cupcakes will be perfect for any summer event. They're tender and sweet with a hint of watermelon flavor. The frosting is rich, creamy, sweet, and delicious on top of the cupcakes. Watermelon and cupcakes are the usual picnic fare. Combine the two and you have a really great fresh taste. We loved these cupcakes...
Provided by Vicki Johnson
Categories Fruit Desserts
Time 52m
Number Of Ingredients 14
Steps:
- 1. Cut watermelon into cubes and run it through a food processor or blender. Separate pulp and juice with a fine sieve.
- 2. Cream softened butter and sugar. Then add egg and sour cream; mix.
- 3. Add dry ingredients.
- 4. Add juice and mix.
- 5. Gently stir in pulp with a spoon (can add more if you want more texture).
- 6. Pour into lined cupcake pan. Place in 350 degree pre-heated oven for about 18-22 minutes. Cool on a wire rack.
- 7. For the icing, cream butter and cream cheese. Add confectioners' sugar and blend well.
- 8. Add pulp (add more or less as per personal preference). Make sure your pulp is squeezed out well or your icing consistency may be runny. (I put the pulp in a strainer and smashed it down with the back of a spoon.)
- 9. Blend well and adjust consistency to your liking with watermelon pulp or juice.
- 10. Put the icing into a piping bag with number 1 tip or however you want to ice them.
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