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One-Bowl Watermelon Extract Cupcakes
Dolce Flav
Rated 5.0 stars by 1 users
Category
Watermelon Extract
Author:
Dolce Flav
Servings
12
Prep Time
15 minutes
Cook Time
18 minutes
These soft vanilla-crumb cupcakes are infused with watermelon extract for true melon flavor without extra liquid, then topped with a creamy pink watermelon-extract buttercream and mini chocolate chips that mimic “seeds.” You’ll whisk the dry ingredients, beat butter and sugar until fluffy, add eggs, milk, and watermelon extract, then fold in the dry mix. Bake until just set, cool, and swirl on the frosting. They’re bright, party-ready, and bursting with watermelon aroma—no gelatin or Kool-Aid required.
Ingredients
Cupcakes
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1 ½ cups (180 g) all-purpose flour
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1 ½ tsp baking powder
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¼ tsp baking soda
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¼ tsp fine salt
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½ cup (113 g) unsalted butter, room temp
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¾ cup (150 g) granulated sugar
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2 large eggs, room temp
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½ cup (120 ml) whole milk, room temp
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1 tsp Watermelon Extract (water-soluble)
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1 tsp vanilla extract
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Optional: a few drops red or pink gel color for a rosy crumb
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Optional: a drop of leaf-green color for fun green cupcake liners effect
Watermelon Buttercream
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1 cup (226 g) unsalted butter, room temp
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3–3½ cups (360–420 g) powdered sugar, sifted
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2–3 Tbsp heavy cream or milk
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¾–1 tsp Watermelon Extract, to taste
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1 tsp vanilla extract
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Pinch of salt
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A few drops pink/red gel color ( optional )
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¼–½ cup mini chocolate chips for “seeds,” to garnish
Directions
Prep & preheat: Heat oven to 350°F / 175°C. Line a 12-cup muffin pan with green liners.
Whisk dry: In a bowl whisk flour, baking powder, baking soda, and salt.
Cream butter & sugar: In a separate bowl beat butter and sugar 2–3 minutes until pale and fluffy. Beat in eggs one at a time.
Flavor & color: Mix in milk, 1 tsp Watermelon Extract, and vanilla. If using, tint batter lightly pink.
Combine: Add dry ingredients in two additions on low speed just until smooth (do not overmix).
Bake: Divide batter among cups (about ¾ full). Bake 16–18 minutes, until tops spring back and a tester comes out clean. Cool 5 minutes in pan, then cool completely on a rack.
Make frosting: Beat butter until creamy. Add powdered sugar in 2–3 additions, alternating with cream, until fluffy. Beat in ¾–1 tsp Watermelon Extract, vanilla, and salt. Tint pink if desired.
Frost & finish: Pipe or spread frosting on cooled cupcakes. Sprinkle mini chocolate chips on top as “seeds.” Serve and enjoy!
Recipe Note
10 Frequently Asked Questions
Can I use watermelon juice instead of extract?
Not recommended—juice dilutes batter and bakes off; extract gives concentrated flavor.
How strong is 1 tsp of extract?
For most brands, 1 tsp flavors 12 cupcakes well; start with ¾ tsp and add more to taste in frosting.
Is “watermelon flavoring oil” the same as extract?
Both are concentrated flavorings; many popular recipes use flavoring oil or “watermelon oil.” Use according to brand strength.
Will the green food coloring stain?
Gel colors are potent—use a tiny amount; they won’t affect flavor.
Can I make these egg-free?
Try 2 flax “eggs” (2 Tbsp ground flax + 5 Tbsp water) for a denser but tasty cupcake.
Buttercream too sweet—what now?
Add a pinch of salt, an extra Tbsp of cream, or 1–2 Tbsp cream cheese for balance.
Can I pipe different colors to resemble a watermelon slice?
Yes—pipe a pink swirl, then ring the edge with a thin white stripe and a green stripe.
What if my extract tastes floral?
Blend with ½ tsp vanilla or a few drops of lemon juice to round it out.
How do I scale the recipe?
Double for 24 cupcakes; bake in two pans and rotate halfway.
Can I make a cake instead?
Bake as an 8-inch round (22–26 min) or 9×13 (25–30 min). Use the same frosting.