Watermelon Cupcakes
A delightful surprise flavored with Watermelon Kool Aid (the powder is tart, add plenty of powdered sugar to the frosting)
Ingredients
Cupcake Batter
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 3 tsp vanilla extract
- ¾ cup milk
Watermelon Buttercream Frosting
- ½ cup (1 stick) salted butter, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups sifted confectioners' sugar
- 2 Tbsp milk
- 1 packet watermelon Kool-Aid powder mix
- Red food coloring
- Mini chocolate chips OR watermelon gummies
Instructions
Cupcake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter, sugar, eggs, and vanilla.
- Alternately add the dry ingredients and the milk, mixing until smooth.
- Fill cupcake liners until two-thirds full.
- Bake for 17 to 21 minutes until a toothpick inserted in the center comes out clean.
Watermelon Buttercream Frosing
- In a large bowl, cream butter.
- Gradually add confectioners' sugar, one cup at a time, beating well on medium speed and adding milk as needed.
- Mix watermelon Kool-Aid powder and blend until thoroughly incorporated
- Add red food coloring, one drop at a time, until desired color is achieved. Scrape sides of bowl often.
- Beat at medium speed until light and fluffy. Pipe onto cooled cupcakes in big swirls using a pastry bag.
- Garnish with mini chocolate chips OR watermelon gummies