Watermelon Cupcakes

Watermelon Cupcakes

Product Code: R0098

These whimsical treats not only look adorable, they taste great too! Whether you use a boxed cake mix, or your favorite white cupcake recipe, the secret to these winning cupcakes is using LorAnn's Super-Strength Watermelon Flavoring & decorating with black sesame seeds.

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INGREDIENTS

For the Cupcakes:
1 Box white cake mix, made according to package directions OR your favorite white cupcake recipe for 24 cupcakes
1/2 teaspoon LorAnn watermelon super-strength flavoring
LorAnn pink liquid food color

For the "Cream Cheese" Buttercream Frosting:
1 cup (2 sticks) unsalted butter, softened
3 1/2 cups powdered cane sugar
1 to 3 tablespoons heavy cream
1/4 teaspoon or to taste LorAnn Cream Cheese Icing Flavor
dash of sea salt (optional)
LorAnn green liquid food color
Mini chocolate chips or black sesame seeds for tops of cupcakes

DIRECTIONS

Cupcakes:  
  1. Prepare boxed cake mix or your scratch recipe according to directions, adding 1/2 teaspoon LorAnn watermelon super strength flavoring and several drops of pink food coloring to the batter (add coloring until desired hue is achieved). 
  2. Bake cupcakes as directed. Once cupcakes are cool, spread with the "cream cheese" buttercream frosting and sprinkle a few black sesame seeds on top to mimic watermelon seeds. 
"Cream Cheese" Buttercream Frosting:  
  1. Using an electric mixer, or stand mixer with whisk attachment, cream butter and sugar on low speed until combined, then beat on medium speed for 3 to 4 minutes. Add cream one tablespoon at a time, until desired consistency is achieved. Add flavoring and salt and beat an additional 1 minute. 
Frosting can be refrigerated for up to 2 weeks. Bring to room temperature and re-whip before using.

Makes about 3 cups frosting. Iced cupcakes can be stored at cool room temperature for up to 3 days.

Watermelon Cupcakes


Watermelon Cupcakes
By
These whimsical treats not only look adorable, they taste great too!
Ingredients
  • 1 18.5 ounce box white cake mix, made according to package directions OR your favorite white cupcake recipe for 24 cupcakes
  • 1/2 teaspoon LorAnn watermelon super-strength flavoring
  • LorAnn pink liquid food color
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered cane sugar
  • 1 to 3 tablespoons heavy cream
  • 1/4 teaspoon or to taste LorAnn Cream Cheese Icing Flavor
  • dash of sea salt (optional)
  • LorAnn green liquid food color
  • Black sesame seeds for tops of cupcakes
1.Prepare boxed cake mix or your scratch recipe according to directions, adding 1/2 teaspoon LorAnn watermelon super strength flavoring and several drops of pink food coloring to the batter (add coloring until desired hue is achieved).2.Bake cupcakes as directed. Once cupcakes are cool, spread with the "cream cheese" buttercream frosting and sprinkle a few black sesame seeds on top to mimic watermelon seeds."Cream Cheese" Buttercream Frosting:3.Using an electric mixer, or stand mixer with whisk attachment, cream butter and sugar on low speed until combined, then beat on medium speed for 3 to 4 minutes. Add cream one tablespoon at a time, until desired consistency is achieved. Add flavoring and salt and beat an additional 1 minute.
Prep time:
Cook time:
Total time:
Yield: 24 cupcakes
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