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Watermelon Cupcakes

Mouth-wateringly delicious, these cupcakes are the perfect afternoon treat.
Course Snack
Prep Time 30 minutes
Servings 12 cupcakes


For the cupcakes:

  • 150 g butter softened
  • 150 g caster sugar
  • 3 eggs if no eggs, substitute with 3 mashed bananas
  • 150 g self-raising flour
  • ¼ tsp vanilla extract
  • Green gel food colouring

For the buttercream:

  • 200 g butter softened
  • 400 g icing sugar
  • Pink gel food colouring
  • Chocolate chips to decorate


For the cupcakes:

  1. Preheat the oven to 180°C and line a cupcake tray with 12 cupcake cases.
  2. Put the butter, sugar, eggs (or mashed banana) and flour in a large mixing bowl, and beat together until pale and fluffy. Add the vanilla extract and 2 drops of green gel food colouring then mix through until well combined.

  3. Fill each cupcake case with a heaped tablespoon of batter, then bake in the oven for 20–25 minutes until springy to touch. Remove the tray from the oven and place the cupcakes on a wire rack to cool.

For the buttercream:

  1. Blend the butter and icing sugar together until smooth, add a few drops of the pink gel food colouring (enough to make the buttercream a vibrant pink hue) and combine.
  2. Fit a piping bag with a closed-star nozzle, transfer the mixture into the piping bag and pipe swirls of buttercream on top of the cupcakes.
  3. To decorate, scatter some chocolate chips on to the buttercream, spacing them apart to resemble watermelon seeds.

Recipe Notes

These will last for 2–3 days in an airtight container kept somewhere cool.