Watermelon Cupcakes with Lime Frosting Recipe
Watermelon is the quintessential summer fruit—refreshing, juicy, and full of flavor. So, when I decided to turn this beloved fruit into a cupcake, I knew I had to make it as bright and refreshing as possible.
These watermelon cupcakes are light, moist, and packed with the fresh, sweet flavor of watermelon. Paired with a tangy lime frosting, they’re the perfect combination of sweet and zesty. They’re perfect for summer parties, BBQs, or just when you want a fun, fruity dessert that stands out.
These cupcakes are guaranteed to transport you straight to a sunny day by the pool with every bite!
Why You’ll Love This Recipe
- Fresh and Fruity Flavor: The natural sweetness of watermelon shines through in the cupcakes, complemented perfectly by the tangy lime frosting.
- Moist and Light: These cupcakes are incredibly light and moist, thanks to the addition of fresh watermelon juice in the batter.
- Tangy Lime Frosting: The lime frosting adds the perfect level of zing, balancing the sweetness of the watermelon.
- Summer Vibes: These cupcakes capture the essence of summer, making them ideal for warm-weather events and celebrations.
Ingredients
1- For the Cupcakes:
- Fresh and Fruity Flavor: The natural sweetness of watermelon shines through in the cupcakes, complemented perfectly by the tangy lime frosting.
- Moist and Light: These cupcakes are incredibly light and moist, thanks to the addition of fresh watermelon juice in the batter.
- Tangy Lime Frosting: The lime frosting adds the perfect level of zing, balancing the sweetness of the watermelon.
- Summer Vibes: These cupcakes capture the essence of summer, making them ideal for warm-weather events and celebrations.
2- For the Lime Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1-2 tablespoons heavy cream (if needed for consistency)
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add Watermelon Puree and Milk: Gradually add the watermelon puree and milk to the mixture, mixing until smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
For the Lime Frosting:
- Beat the softened butter in a large bowl until smooth.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add lime juice, lime zest, and a pinch of salt, continuing to beat until the frosting is smooth and fluffy. Add heavy cream if needed for the right consistency.
- Frost the cooled cupcakes with the lime frosting.
Variations
- Watermelon Frosting: For an even more watermelon-forward flavor, you can add a few tablespoons of watermelon puree to the frosting along with the lime juice to create a watermelon-lime frosting.
- Add Fresh Fruit: Top the cupcakes with small watermelon balls or lime zest for extra freshness and decoration.
- Make it Gluten-Free: You can swap the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Nutritional Values (per cupcake)
- Calories: 240 kcal
- Carbohydrates: 35g
- Protein: 2g
- Fat: 11g
- Saturated Fat: 7g
- Fiber: 1g
- Sugar: 20g
- Sodium: 100mg
FAQs
1. Can I use watermelon juice instead of puree? Yes, watermelon juice works well too! Just make sure it’s thick and not overly watery. You can blend the watermelon and strain out any excess water to make it more concentrated.
2. How do I store these cupcakes? Store the cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate them, but allow them to come to room temperature before serving.
3. Can I make the frosting ahead of time? Yes! You can make the lime frosting ahead of time. Simply store it in an airtight container in the refrigerator, and when you’re ready to frost the cupcakes, let it come to room temperature and give it a quick re-whip.
4. Can I freeze these cupcakes? Yes! You can freeze the cupcakes without frosting for up to 3 months. When you’re ready to serve, thaw the cupcakes and frost them with the lime frosting.
Watermelon Cupcakes with Lime Frosting Recipe
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup watermelon puree
- ¼ cup milk
For the Lime Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1-2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the dry ingredients in a medium bowl.
- Beat butter and sugar until fluffy, then add eggs, vanilla, and watermelon puree.
- Gradually add the dry ingredients to the wet mixture.
- Fill cupcake liners 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool cupcakes completely.
- For frosting, beat butter, then gradually add powdered sugar. Add lime juice, zest, and heavy cream for consistency. Frost cupcakes.
