Watermelon Cupcakes
Watermelon is over 90% water, making it a hydrating fruit choice.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Watermelon Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
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In a large bowl, whisk together the watermelon puree, flour, sugar, baking powder, and salt.
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Add the vegetable oil, vanilla extract, and watermelon juice to the bowl and mix until well combined.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove from the oven and let cool completely.
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In a small bowl, whisk together the powdered sugar and watermelon juice until smooth.
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Drizzle the glaze over the cooled cupcakes.
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Garnish each cupcake with a small watermelon slice.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
