Watermelon Cupcakes
Bright green cake with soft pink buttercream, capturing the essence of summer in a playful cupcake without cutting into a watermelon.
Ingredients
For the Cupcake Batter
- 1 cup Greek yogurt Full-fat for moisture and tang.
- 1 cup sugar Regular granulated sugar.
- 2 large eggs Room temperature preferred.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Spoon and leveled for accuracy.
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup vegetable oil Can replace with melted butter for flavor.
- to taste Food coloring (green) Adjust for preferred shade.
For the Buttercream Frosting
- 1 cup butter, softened Room temperature for easier mixing.
- 4 cups powdered sugar
- 2-3 tablespoons milk Adjust for desired consistency.
- to taste Food coloring (pink) Adjust for preferred color.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a large bowl, beat together Greek yogurt, sugar, eggs, and vanilla extract until smooth and glossy, about 30–45 seconds.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in vegetable oil until fully incorporated and add green food coloring to reach desired shade.
- Fill the liners about two-thirds full with batter.
Baking
- Bake for 18–20 minutes, until golden edges and a toothpick comes out clean.
- Allow cupcakes to cool in the pan for 8–10 minutes before transferring to a wire rack.
Frosting
- Beat softened butter until creamy, then gradually add powdered sugar and mix until combined.
- Add milk to reach piping consistency and beat until light and fluffy.
- Adjust pink food coloring to reach desired shade and frost cooled cupcakes.
Notes
Use room-temperature eggs and butter for best texture. Store frosted cupcakes at room temperature for up to 24 hours.