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Watermelon Cupcakes with Watermelon Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Watermelon
Author:
Dolce Flav
Servings
15
Prep Time
20 minutes
Cook Time
18 minutes
These playful watermelon cupcakes start with a soft white cupcake batter scented with watermelon extract (super-strength flavoring oil). The cupcakes bake up in green liners for a “rind” effect, then get crowned with fluffy watermelon buttercream that’s also flavored with extract and tinted pink. A sprinkle of black sesame seeds (or mini chips) finishes the “seed” look—perfect for summer parties, BBQs, and picnics.
Ingredients
Cupcakes
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1½ cups all-purpose flour
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2 tsp baking powder
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½ tsp fine salt
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½ cup butter, room temp
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1 cup granulated sugar
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½ tsp super-concentrated watermelon flavoring oil
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3 large egg whites, room temp
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½ cup whole milk, room temp
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½ tsp neon green food color
Watermelon Buttercream
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1 cup butter, room temp
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4 cups confectioners’ sugar
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¼ cup whole milk (as needed)
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½ tsp super-concentrated watermelon flavoring oil
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½ tsp neon pink food color
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½ tsp super red food color
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2 Tbsp black sesame seeds (or mini chocolate chips)
Directions
Preheat and prep. Heat oven to 350°F (175°C) and line two muffin pans with 15 green cupcake liners.
Whisk dry ingredients. In a bowl, whisk flour, baking powder, and salt until evenly combined.
Cream and flavor. Beat butter and sugar until pale and fluffy; blend in watermelon extract (super-strength flavoring oil), then mix in egg whites until smooth.
Finish batter and tint. Mix in half the dry mix, add milk, then the remaining dry mix. Tint the batter neon green for a rind-look.
Portion and bake. Fill liners 2/3 full and bake 15–18 minutes until a toothpick tests clean; cupcakes will be flat-topped and spongy. Cool 5 minutes in pan, then cool completely on a rack.
Make watermelon buttercream. Whip butter; slowly add confectioners’ sugar, thinning with milk to a piping consistency. Beat in watermelon extract, then tint pink/red.
Pipe tall swirls. Use a large closed-star tip to pipe tall, soft-serve-style swirls on cooled cupcakes.
Add “seeds” & serve. Sprinkle black sesame seeds (or mini chips) so they stick before buttercream sets. Store airtight up to 3 days (longer if refrigerated; bring to room temp before serving).
Recipe Note
10 FAQ About Watermelon-Extract Cupcakes
Is watermelon extract the same as flavoring oil?
In this recipe, yes—super-strength watermelon flavoring oil is used as the extract.
How much extract should I use?
Use ½ tsp in the batter + ½ tsp in the frosting (about one dram total).
Can I substitute Kool-Aid or gelatin?
You can, but the cited recipe’s watermelon flavor comes specifically from watermelon extract for a cleaner, candy-like profile.
What if I only have regular (alcohol-based) extract?
Start with 1 tsp total, then adjust to taste—potency varies by brand. (Super-strength oils are more concentrated.)
Why green liners?
They mimic the rind and boost visual appeal “watermelon cupcakes” photos.
How do I keep the tops flat for piping?
Don’t overfill; bake 15–18 minutes until just set (this recipe bakes up mostly flat).
Seeds: sesame or mini chips?
Either works; black sesame seeds are light and stick easily, mini chips look bold.
Can I make these ahead?
Bake cupcakes a day early and frost the day of serving; buttercream keeps in the fridge up to 5 days—rewhip before piping.
How many does a batch make?
15 cupcakes as written.
Storage?
Store airtight at room temp up to 3 days (longer refrigerated; bring to room temp before eating).