These quick kid-friendly ‘homemade’ cupcakes are adorable mini-cake shaped watermelon and cantaloupe topped with sweet Greek yogurt frosting.
UPDATE: This Watermelon Cupcakes recipe was first posted in 2014 – when my baby wasn’t even 2 yet! Oh, those crazy days. Now that baby is almost 7. But we still love making these together.
Maybe I shouldn’t admit it, but this recipe – literally – took me LESS than 15 minutes to pull together. Yup: ‘Homemade’ cupcakes in like 12 minutes. But I’ve been thinking about how to make Watermelon Cupcakes for much longer…
I’ve seen some fun versions of watermelon cupcakes and watermelon cake through Pinterest:
The super fancy coconut frosted and fruit topped via @PaleoCupboard
Cake flavored with watermelon juice via Instructables Cooking
And the whipped cream topped via @PremeditatedLeftovers
All look delicious. But, none too portable.
I don’t seem to have time for anything this summer. (Let’s just say the reality of having four kids has REALLY sunk in on me as all of them are home most of every day and the youngest, who is 22 months is at the explore-everything-that’s-hazardous-to-her-health stage. And did I mention, my dishwasher is broken?) And… we needed a quick, transportable treat for a kids’ pool party.
When checking the fridge, I spotted plain Greek yogurt and remembered this brilliant Greek Yogurt frosting via Regan Jones, RD. A perfect topping – for super-quick, portable (and healthy!) Watermelon Cupcakes:
- 5 minutes to cut the watermelon
- Cantaloupe + creamy, vanilla topping is a match made in heaven (my dad still eats ice cream on cantaloupe!)
- 5 minutes to whip together the frosting + 2 minutes to assemble
- Portable because the yogurt is thicker and stays pretty for 2 hours chilled (in a cooler or refrigerator.)
Description
These quick, kid-friendly (healthy!) homemade cupcakes are adorable mini-cake-shaped watermelon and cantaloupe topped with sweet Greek yogurt frosting.
- 1/2 cup plain non-fat, low-fat or full-fat Greek yogurt
- 1.5-inch thick slice of watermelon, trimmed of rind
- 1.25-inch thick slice of cantaloupe, trimmed of rind
- 1/4 cup powdered sugar
- Dash or 2 of fine sea salt
- 1–2 drops of vanilla extract
- Cupcake sprinkles
- Line a small sieve with 3 paper towels or coffee filters and place over a bowl. Place yogurt on top to drain while cutting watermelon. (Original recipe calls for draining overnight. I only drained for 6-7 minutes.)
- Lay the watermelon on cutting board and using a 1/4-cup measuring cup (or other cupcake-sized circle mold) press out 3 circles. Using a knife, cut around shape to dislodge from large watermelon slice. And place on paper towels. Repeat process for cantaloupe. (See photos below)
- Scrape yogurt into small bowl and add sugar, salt and vanilla. Stir thoroughly with a fork.
- Blot fruit with more paper towels and place in cupcake papers. Top with about 1 tablespoon of frosting and sprinkles.
How have you been eating watermelon and cantaloupe this summer? Tried any new melon recipes?
