Watermelon Cupcakes

Watermelon Cupcakes

I recently made these watermelon cupcakes for my daughters birthday and they were a huge hit.  Even though they don’t actually taste like watermelon, the pink icing and green striped baking cups remind me of watermelon.  I sprinkled the top of each cupcake with chocolate crystal sprinkles, and added dark chocolate chips to the cake batter to look like watermelon seeds.

Watermelon Cupcakes

Watermelon Cupcakes


  • 225g butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 1/2 cups plain flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 cup milk
  • food colouring (optional)
  • 85g butter, softened
  • 1 tablespoon lemon juice
  • 3 tablespoons milk
  • 5 cups icing sugar


Preheat the oven to 180c. Line muffin pans with cupcake liners.
Add the butter and sugar to a stand mixer and beat until light and fluffy. Add the eggs, one at a time, beating well between each addition. Add the flour, baking soda, baking powder and salt and beat until just combined. Add the sour cream and milk and beat until well combined, also adding food colouring at this stage if using.
Divide the cake batter between the cupcake liners, and bake for 20 minutes or until cooked through.
To make the icing, beat the remaining butter and a third of the icing sugar. Add the milk followed by another third of the icing sugar, and beat until combined. Add the lemon juice and remaining icing sugar and beat until light and fluffy, adding food colouring if using.
Ice cupcakes when cool.

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