It’s safe to say I have a lot of
obsessions things I’m really into – donuts, flamingos, buttercream frosting, watermelon, the Giant Squid, vintage anything, shoes, matching my boys to each other and also to me, hair dye, thrift stores. I know what I like. And apparently, it’s a bunch of weird and varied things, and I realize that now as I’m typing it out.
Welp, today, we are going to talk watermelons. They are such a fun fruit. I love their colors. I love their sweetness. I love how I can eat a whole melon for a meal and feel super full. I love how they smell. It might just be the raddest mainstream fruit.
You you what else is rad? Mixing watermelons and cupcakes together.
Oh, yes, boy.
I’ve made watermelon cupcakes before. From a box. They were really yummy and tasted like Jolly Ranchers (which totally make you feel like you’re teeth are being ripped out, one by one, but also it’s totally worth it). But today, I wanted to try another version, one that used real watermelon in the recipe. I also used LorAnn watermelon oil (I found mine on Amazon) to pony up the watermelon flavor. Watermelon Jell-O might also work.
These cupcakes came out incredibly tender, full of watermelon flavor, and adorable. They would be a perfect addition for a Memorial Day or Fourth of July party. Or for a simple Summer day.
I used a white cake mix for this recipe because I happened to have one on hand (I keep a few stocked, when I see them on $1 sales at the grocery store), but your favorite standard homemade white cake mix recipe would work well here. If you have a few minutes to spare, sift your cake mix prior to adding the other ingredients. l almost always sift dry ingredients when baking, and especially with boxed mixes. I do this, because I find that if I don’t, the batter is terribly lumpy, and the lumps show up in the finished product. Sifting also makes for an incredibly tender crumb, once baked.
Recipe adapted from: Mix and Match Mama
Makes: 24 standard cupcakes or 12 standard + 24 mini cupcakes
For the cupcakes:
1 box of white cake mix
1 1/4 C pureed watermelon, divided
1/2 C oil (vegetable or canola)
4 egg whites (or 12 T liquid egg whites)
1/2 dram LorAnn watermelon oil
*a few drops of pink or red food coloring is optional. if you choose not to use this, as I have, your cupcakes will turn out peachy colored.*
Preheat your oven to 350F. Line your cupcake tins and set aside.
Puree your watermelon. Set aside.
Sift your cake mix into a medium or large bowl. Add one cup of watermelon puree, oil (I used canola), egg whites, and LorAnn watermelon oil. Mix until just combined. If you are using food coloring, add it now. Be careful not to overmix.
Pour batter into your prepared cupcake tins and bake for 18 – 21 minutes. Mine took 18 and I rotated the pans halfway through. Cool for 10 minutes and then transfer the cupcakes to a wire rack to cool completely.
For the frosting:
1/2 C unsalted butter, softened
2 C powdered sugar
remaining watermelon puree (1/4 C)
1/2 dram LorAnn watermelon oil
Few drops of pink food coloring
Sprinkles, optional (I found watermelon colored and flavored sprinkles at Publix)
While the cupcakes are cooling, beat butter, remaining watermelon puree, LorAnn watermelon oil, and powdered sugar until combined. Add more watermelon puree or more sugar, if the icing is too thick or too thin, respectively (I actually needed quite a bit more powdered sugar). Beat in food coloring. Frost and decorate your cooled cupcakes.
Store in refrigerator.
Happy Memorial Day! Please remember to thank a Vet or current Military Serviceman or Woman. These incredible, brave souls are such a big reason we enjoy our freedom.