Can I use watermelon juice instead of watermelon puree?

Yes. Freshly blended and strained watermelon juice works well in place of puree. For the most concentrated and most vibrant watermelon flavor, blend the watermelon and use the resulting puree without straining, or strain and then reduce the juice slightly by simmering gently for a few minutes to concentrate the flavor before cooling completely and using in the batter.

How do I keep the watermelon cupcakes moist?

The watermelon puree in the batter provides the most natural and most beautifully sustained moisture throughout the entire storage period. Avoid overbaking — remove the cupcakes at the first moment the toothpick comes out clean rather than waiting for any additional golden browning. Store in an airtight container immediately after the cupcakes have cooled to prevent any moisture loss during storage.

Can I make the lime frosting ahead of time?

Yes. The lime buttercream can be made up to 2 days in advance and stored in an airtight container in the refrigerator. When ready to use, allow to sit at room temperature for 30 minutes to soften, then re-whip with an electric mixer for 1 to 2 minutes until light and fluffy before piping onto the completely cooled cupcakes.

Watermelon Cupcakes Easy Lime Frosting Summer Party Recipe

Name: Watermelon Cupcakes The Most Easy Moist Lime Frosting Fresh Watermelon Juice Summer Celebration Cupcake You Will Bake
Prep time: 20 min
Cook time: 20 min
Total time: PT-497449H59M7S
Cuisine: American
Ingredients: 1 1/2 cups All-Purpose Flour; 1 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/4 tsp Salt; 1/2 cup Unsalted Butter softened to room temperature; 3/4 cup Granulated Sugar; 2 large Eggs; 1 tsp Pure Vanilla Extract; 1/2 cup Fresh Watermelon Puree; 1/4 cup Whole Milk; 1 cup Unsalted Butter softened for frosting; 3 cups Powdered Sugar sifted; 2 tbsp Fresh Lime Juice; 1 tsp Fresh Lime Zest; 1 to 2 tbsp Heavy Cream as needed; Pinch of Salt for frosting

Description

The most easy and moist Watermelon Cupcakes made by whisking 1 1/2 cups flour baking powder baking soda and salt in medium bowl then beating room temperature butter and sugar 3 to 4 minutes adding eggs one at a time and vanilla gradually adding 1/2 cup fresh watermelon puree and 1/4 cup milk mixing in dry ingredients until just combined filling 12 liners 2/3 full baking at 350°F for 18 to 20 minutes until toothpick clean cooling completely and frosting with tangy lime buttercream of softened butter gradually added sifted powdered sugar fresh lime juice lime zest pinch of salt and cream as needed whipped until fluffy. A completely perfect summer watermelon cupcake recipe.

Ingredients

Scale

1 1/2 cups All-Purpose Flour

1 1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

1/2 cup Unsalted Butter softened to room temperature

3/4 cup Granulated Sugar

2 large Eggs

1 tsp Pure Vanilla Extract

1/2 cup Fresh Watermelon Puree

1/4 cup Whole Milk

1 cup Unsalted Butter softened for frosting

3 cups Powdered Sugar sifted

2 tbsp Fresh Lime Juice

1 tsp Fresh Lime Zest

1 to 2 tbsp Heavy Cream as needed

Pinch of Salt for frosting

Instructions

1. Preheat oven to 350°F 175°C. Line 12-cup muffin tin with liners.

2. Whisk flour, baking powder, baking soda, and salt in medium bowl. Set aside.

3. Beat room temperature butter and sugar 3 to 4 minutes until light and fluffy.

4. Add eggs one at a time beating well after each. Stir in vanilla.

5. Blend fresh watermelon until smooth. Measure 1/2 cup puree.

6. Gradually add watermelon puree and milk mixing until smooth.

7. Gradually add dry ingredients until just combined. Do not overmix.

8. Fill liners 2/3 full with batter.

9. Bake 18 to 20 minutes until toothpick comes out clean.

10. Cool in tin 5 minutes. Transfer to wire rack. Cool completely.

11. For frosting: beat softened butter until smooth. Add sifted powdered sugar 1 cup at a time. Add lime juice, zest, and salt. Beat until smooth and fluffy. Add cream as needed.

12. Frost completely cooled cupcakes with lime buttercream.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert, Cupcakes, Summer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 240
Sugar: 20g
Sodium: 100mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 2g
Cholesterol: 55mg

Keywords: watermelon cupcakes, easy watermelon cupcakes with lime frosting recipe, moist summer watermelon cupcakes fresh watermelon puree, best watermelon lime cupcakes summer party