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.
Ingredients
- 1 cup Watermelon puree
- 1 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/4 cup Vegetable oil
- 1/2 teaspoon Vanilla extract
- 1/4 cup Watermelon juice
- 1 1/2 cup Powdered sugar
- for garnish Watermelon slices
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the watermelon puree, flour, sugar, baking powder, and salt.
- Add the vegetable oil, vanilla extract, and watermelon juice to the bowl and mix until well combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cool completely.
- In a small bowl, whisk together the powdered sugar and watermelon juice until smooth.
- Drizzle the glaze over the cooled cupcakes.
- Garnish each cupcake with a small watermelon slice.
- 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.