Watermelon Cupcakes

Rating: 2.62 / 5.00 (77 Votes)

Total time: 45 min

Servings: 12.0 (servings)

For the dough:

For the topping:


For the watermelon cupcakes, mix all the ingredients for the batter, but stir in the baking powder only at the end. Since the batter is relatively liquid, a muffin pan is recommended. Grease the muffin tin or place paper cups in it and fill with the batter.

Bake at 170 °C for about 20-30 minutes. Use a wooden stick to check if the batter is cooked through. Turn out cupcakes and let cool.

For the topping, gently warm butter, or get it out of the fridge in time for it to soften. Mix butter, sugar and cream cheese and add watermelon syrup to taste. Now let cool for at least half an hour.

Chop the chocolate into small pieces. Pipe the topping on the cupcakes (e.g. with a freezer bag in which you make a hole). Spread the chopped chocolate on the topping of the watermelon cupcakes.

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