Ever taken a bite of summer?
Yeah, that’s what these watermelon cupcakes feel like.
I remember the first time I whipped these up for a family BBQ—everyone was suspicious of “watermelon in a cupcake,” but one bite in, and suddenly I was the family’s “official dessert maker.”
These cupcakes are light, fresh, and just sweet enough to feel like a treat without being over the top. Oh, and they’re easy to make gluten-free, so nobody’s left out!
Tips and Variations
- No watermelon on hand? Try cantaloupe or honeydew puree for a twist.
- Want extra flavor? Add a teaspoon of lime zest to the batter for a tropical vibe.
- Make it vegan: Swap the eggs with flaxseed eggs (1 tbsp flaxseed + 3 tbsp water per egg) and use coconut cream for the frosting.
- Gluten-free baking tip: Let the batter sit for 10 minutes before baking to help hydrate the gluten-free flour.
Serving Suggestions
Serve these cupcakes chilled on a hot day for an extra refreshing treat. Pair them with a pitcher of homemade lemonade or iced tea, and you’ve got a winning summer spread!
Easy Watermelon Cupcakes (Gluten-Free Optional)
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light, fruity cupcakes with real watermelon puree, perfect for summer gatherings. Easy to make gluten-free or vegan!
Ingredients
Cupcakes:
- 1 ½ cups fresh watermelon puree (about 2–3 cups diced watermelon)
- 1 ½ cups gluten-free all-purpose flour (or regular flour if you’re not GF)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sugar
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 2 large eggs (or flaxseed egg substitute for vegan)
Frosting:
- 1 cup heavy whipping cream (or coconut cream for dairy-free)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- A few small watermelon slices for garnish
Instructions
- Make the Watermelon Puree:
Blend diced watermelon until smooth. Strain through a fine sieve to remove pulp if you want a super smooth puree. Set aside. - Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. - Combine Wet Ingredients:
In a separate bowl, whisk the sugar, oil, eggs, vanilla, and 1 cup of the watermelon puree. Make sure everything is well mixed. - Bring It All Together:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix, or the cupcakes will turn out dense. - Bake:
Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners. Fill each liner about ¾ full with batter. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. - Cool Completely:
Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. - Whip the Frosting:
In a chilled bowl, whip the cream, powdered sugar, and vanilla until stiff peaks form. (If using coconut cream, make sure it’s been chilled overnight.) - Decorate:
Pipe or spread the frosting on the cooled cupcakes. Top each one with a small watermelon slice for a fun, summery look.
Notes
For best results, use fresh watermelon and let the cupcakes chill before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
