Go Back
Watermelon cupcakes topped with pink watermelon buttercream and mini chocolate chip seeds, filled with watermelon jam and decorated with green frosting accents on a white serving platter.
Print Pin

🍉 Watermelon Cupcakes

These Watermelon Cupcakes are soft, fluffy, and perfect for summer. A tender vanilla-lime cupcake is filled with sweet watermelon jam and topped with creamy watermelon buttercream. Mini chocolate chips and a green frosting border create the look of a watermelon slice, making these cupcakes as cute as they are delicious.
Course Baked Goods, Cupcakes, Dessert, Party Food, Summer Desserts
Cuisine American
Keyword cute summer cupcakes, easy summer dessert, easy watermelon cupcakes, fruity cupcakes, homemade watermelon cupcakes, moist watermelon cupcakes, pink cupcakes, summer cupcakes, summer party desserts, watermelon birthday cupcakes, watermelon buttercream frosting, watermelon cupcake recipe, watermelon cupcakes, watermelon dessert recipe, watermelon desserts, watermelon filled cupcakes, watermelon frosting recipe, watermelon jam cupcakes, watermelon party treats, watermelon themed cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 cupcakes
Calories 425kcal
Cost $8 for entire recipe

Equipment

  • 12-cup muffin pan
  • Cupcake liners
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • measuring cups
  • Measuring spoons
  • Rubber spatula
  • Whisk
  • wire cooling rack
  • Cupcake corer or small paring knife
  • piping bag
  • Large star piping tip (such as Wilton 1M)
  • Small bowl for tinting green frosting

Ingredients

Cupcakes

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter softened
  • 2 tablespoons vegetable oil
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lime zest
  • ⅔ cup full-fat sour cream

Filling

  • ½ cup seedless watermelon jam

Watermelon Buttercream

  • 1 cup unsalted butter softened
  • 3½ cups powdered sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon watermelon extract
  • ¼ teaspoon fine sea salt
  • Pink gel food coloring

Decoration

  • 2 tablespoons mini chocolate chips
  • Green gel food coloring

Instructions

Make the Cupcakes

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract, lime zest, and sour cream until smooth.
  • Add the dry ingredients and mix just until combined. Do not overmix.
  • Divide the batter evenly among the cupcake liners, 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 before transferring them to a wire rack to cool completely.

Fill the Cupcakes

  • Once cooled, remove a small center from each cupcake using a cupcake corer or paring knife.
  • Fill each cupcake with approximately 2 teaspoons of watermelon jam.

Make the Buttercream

  • Beat the butter until creamy and smooth.
  • Gradually add the powdered sugar, mixing on low speed until incorporated.
  • Add the heavy cream, watermelon extract, salt, and pink gel food coloring.
  • Beat on medium-high speed for 3 to 4 minutes until light and fluffy.
  • Tint a small amount of frosting green for decorating.

Decorate

  • Pipe pink buttercream onto each cupcake using a large star tip.
  • Sprinkle mini chocolate chips over the frosting to resemble watermelon seeds.
  • Pipe a thin ring of green frosting around the base of the pink swirl to mimic a watermelon rind.

Notes

  • Watermelon Cupcakes are the perfect summer dessert for birthdays, cookouts, pool parties, baby showers, and family gatherings.
  • Filling the cupcakes with watermelon jam adds a burst of fruity flavor that complements the creamy watermelon buttercream frosting.
  • A touch of lime zest brightens the flavor and helps enhance the natural sweetness of the watermelon.
  • For the best results, use full-fat sour cream. It creates an incredibly moist cupcake with a soft, bakery-style crumb.
  • Watermelon extract should be used sparingly. A small amount provides a fresh watermelon flavor, while too much can taste artificial.
  • Gel food coloring is recommended because it creates vibrant watermelon-inspired colors without affecting the consistency of the batter or frosting.
  • Mini chocolate chips make adorable watermelon "seeds" and add a subtle chocolate crunch that pairs surprisingly well with the fruity frosting.
  • If watermelon jam is unavailable, strawberry jam can be substituted, though the watermelon flavor will be less pronounced.
  • Allow the cupcakes to cool completely before filling and frosting to prevent the buttercream from melting.
  • For a stronger watermelon flavor, make the cupcakes a day ahead. The flavors blend and develop overnight in the refrigerator.
  • These homemade Watermelon Cupcakes can be stored in an airtight container in the refrigerator for up to 4 days.
  • Bring the cupcakes to room temperature for about 20 to 30 minutes before serving for the best flavor and texture.
  • This easy watermelon cupcake recipe is a fun way to celebrate watermelon season and adds a colorful touch to any dessert table.
  • For an extra festive presentation, top each cupcake with a small watermelon candy slice or a fresh watermelon garnish just before serving.
  • The combination of fluffy cupcakes, sweet watermelon filling, and creamy frosting makes these one of the best watermelon dessert recipes for summer entertaining.