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
