Description
These cupcakes combine tender crumb with sun-ripened watermelon puree and zesty lime, crowned by silky cream cheese frosting. Each bite pops with summer sweetness and a refreshing citrus twist.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup seedless watermelon puree
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2–4 drops red gel food coloring (optional)
- 4 ounces cream cheese
- 1/4 cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- pinch salt
Instructions
- Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners.
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl beat the eggs, oil, yogurt, vanilla extract, watermelon puree, lime juice, lime zest, and food coloring until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Divide the batter evenly among the prepared cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, lime juice, and pinch of salt, beating until light and fluffy.
- Frost the cooled cupcakes and garnish with extra lime zest or a small watermelon wedge if desired.
Notes
- Use seedless watermelon for a smoother puree.
- Allow cupcakes to cool completely before frosting.
- Overmixing the batter may produce dense cupcakes.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.