Escape to a tropical paradise with every bite of these Tropical Breeze Watermelon Coconut Cupcakes. Bursting with the vibrant flavors of watermelon and coconut, these cupcakes are the ultimate summer treat. Adorned with a creamy watermelon-flavored frosting and a delectable white chocolate topping, they promise to be the star of any summer gathering or beach party.
Ingredients:
For the Cupcakes:
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ cup unsalted butter, room temperature
¾ cup granulated sugar
½ box green watermelon-flavored gelatin (Starburst)
2 large eggs
1 tsp pure vanilla extract
⅔ cup whole milk
10-12 drops green gel food coloring
½ cup finely shredded coconut
8 oz white chocolate, melted
For the Frosting:
8 oz cream cheese
½ cup unsalted butter, room temperature
1 tsp pure vanilla extract
1/8 tsp salt
3½ cups confectioners’ sugar
1.15 oz packet unsweetened powdered watermelon Kool-Aid mix
2-4 drops red gel food coloring
¼ cup miniature semi-sweet chocolate chips
¼ cup toasted coconut flakes
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
Prepare Cupcake Batter:
In a large bowl, whisk together the flour, baking powder, salt, and shredded coconut.
In a stand mixer, cream the butter until pale and glossy. Add the granulated sugar and watermelon-flavored gelatin, beating until fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually incorporate the flour mixture and milk, alternating between the two, mixing on low speed until just combined. Add green food coloring to achieve the desired hue.
Spoon the batter into the prepared muffin pan, filling each cavity about ¾ full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Add White Chocolate Topping:
Once cooled, spread about 1 tablespoon of melted white chocolate over each cupcake. Refrigerate to allow the chocolate to set.
Prepare Frosting:
In an electric mixer, beat the cream cheese and butter until smooth and creamy. Mix in the vanilla extract and salt.
Gradually add the confectioners’ sugar, watermelon Kool-Aid mix, and red food coloring, beating until the frosting is smooth and fluffy.
Frost and Garnish:
Transfer the frosting to a piping bag and frost each cupcake. Garnish with miniature semi-sweet chocolate chips and toasted coconut flakes.
Serving Tips:
Chill Before Serving: For the best texture and flavor, serve the cupcakes chilled. The watermelon frosting and white chocolate topping will be firmer and more enjoyable when cold.
Garnish Just Before Serving: To keep the mini chocolate chips and toasted coconut flakes fresh and crunchy, garnish the cupcakes just before serving.
Pair with Summer Drinks: These tropical cupcakes pair wonderfully with refreshing summer beverages like iced tea, lemonade, or a fruity mocktail. Their vibrant flavors complement light, fruity drinks.
Use a Cake Stand or Platter: Present your cupcakes on a decorative cake stand or platter to make them more visually appealing, especially if you’re hosting a party or gathering.
Storage Tips:
Store in an Airtight Container: Keep leftover cupcakes in an airtight container to maintain their freshness. Place a piece of parchment paper between the cupcakes to prevent them from sticking together.
Refrigerate for Freshness: Due to the cream cheese frosting, it’s best to store these cupcakes in the refrigerator. They will stay fresh for up to 5 days.
Freeze for Longer Storage: If you need to store them for a longer period, you can freeze the cupcakes. Wrap each cupcake tightly in plastic wrap and then place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Avoid Freezing Toppings: If possible, freeze the cupcakes without the white chocolate topping and frosting. Add these elements after thawing for the best texture and flavor.
Related Recipes:
FAQs:
Can I use a different flavor of gelatin for this recipe?
Yes, you can experiment with different flavors of gelatin if you prefer. However, using watermelon-flavored gelatin is recommended for the best tropical flavor. If you choose another flavor, keep in mind that it will alter the taste and color of the cupcakes.
How can I make these cupcakes dairy-free?
To make these cupcakes dairy-free, substitute the butter with a dairy-free alternative like margarine or coconut oil. Use a dairy-free milk such as almond milk or soy milk instead of whole milk. Ensure that the white chocolate and frosting ingredients are also dairy-free or use suitable substitutes.
Can I make these cupcakes ahead of time?
Yes, you can prepare these cupcakes ahead of time. Bake and frost them, then store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the unfrosted cupcakes and add frosting before serving.
How do I adjust the sweetness of the frosting?
If you find the frosting too sweet, you can adjust it by adding more cream cheese to balance the sweetness. Start with a small amount, mix well, and taste as you go. You can also reduce the amount of confectioners’ sugar if you prefer a less sweet frosting.
Conclusion:
Treat yourself and your guests to a burst of tropical flavor with these Tropical Breeze Watermelon Coconut Cupcakes. With their vibrant colors and delicious taste, they’re a fun and festive addition to any summer celebration. Enjoy a taste of paradise with every bite!
📖 Recipe:
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Tropical Breeze Watermelon Coconut Cupcakes
- Total Time: 52 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Experience a tropical escape with our Tropical Breeze Watermelon Coconut Cupcakes. These delightful treats combine the refreshing flavors of watermelon and coconut into a perfect summer cupcake. Topped with creamy watermelon frosting and a luscious white chocolate layer, they’re a vibrant and delicious addition to any summer gathering.
Ingredients
For the Cupcakes:
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ cup unsalted butter, room temperature
¾ cup granulated sugar
½ box green watermelon-flavored gelatin (Starburst)
2 large eggs
1 tsp pure vanilla extract
⅔ cup whole milk
10–12 drops green gel food coloring
½ cup finely shredded coconut
8 oz white chocolate, melted
For the Frosting:
8 oz cream cheese
½ cup unsalted butter, room temperature
1 tsp pure vanilla extract
1/8 tsp salt
3½ cups confectioners’ sugar
1.15 oz packet unsweetened powdered watermelon Kool-Aid mix
2–4 drops red gel food coloring
¼ cup miniature semi-sweet chocolate chips
¼ cup toasted coconut flakes
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
- Whisk together flour, baking powder, salt, and shredded coconut in a bowl. Set aside.
- Cream butter until pale, then add sugar and watermelon gelatin, beating until fluffy. Add eggs one at a time, then vanilla extract.
- Gradually mix in the flour mixture and milk, alternating between the two. Add green food coloring.
- Spoon batter into muffin pan, filling each about ¾ full. Bake for 18-22 minutes. Cool completely on a wire rack.
- Spread melted white chocolate on each cupcake and refrigerate to set.
- For the frosting, beat cream cheese and butter until smooth. Mix in vanilla extract, salt, confectioners’ sugar, Kool-Aid mix, and food coloring.
- Frost each cupcake and garnish with mini chocolate chips and toasted coconut flakes.
Notes
For a dairy-free version, substitute butter and milk with dairy-free alternatives. Ensure all frosting ingredients are suitable for dairy-free diets.
Store frosted cupcakes in the refrigerator for up to 5 days or freeze unfrosted cupcakes for up to 3 months. Frost before serving if frozen.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 300 kcal
