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Watermelon Cupcakes with Watermelon Buttercream Frosting

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • FOR THE CUPCAKES
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 dram (1 teaspoon) watermelon flavoring oil
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 - 16 ounce container (about 2 cups) sour cream
  • Food coloring (optional)
  • FOR THE FROSTING
  • 6 tablespoons unsalted butter, softened
  • 1 dram (1 teaspoon) watermelon flavoring oil
  • 1 tablespoon lemon juice
  • 3 tablespoons milk
  • 5 to 6 cups confectioners' sugar
  • Food coloring (optional)

Details

Preparation

Step 1

To make the cupcakes: Preheat the oven to 350 degrees and line to muffin pans with cupcake liners.


Sift the flour, baking soda, baking powder, and salt together in s small bowl; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well between each addition and scraping the bowl as needed. Stir in the watermelon flavoring. Add about a third of the flour mixture and beat on medium speed until just mixed. Add half of the sour cream, beating until just mixed. Repeat this process with the remaining flour mixture and sour cream. Add color as desired.

Place two tablespoons batter into each cup of lined muffin pans and bake at for 20 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it.

Allow to cool completely before frosting.

To make the frosting: In a large bowl, cream together the butter and about a third of the confectioners' sugar. Stir in the milk and mix thoroughly before beating in another third of the confectioners' sugar. Next stir in the lemon juice and the remaining sugar, beating until well mixed and light and fluffy. Add all of the watermelon flavoring. If the frosting is too soft, add more sugar, as needed. Add coloring as desired.

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