Fluffy Watermelon Cupcakes (Ready-to-Print Version)

Airy cupcakes tinted green with creamy pink watermelon frosting, ideal for festive occasions and summer treats.

# What You’ll Need:

→ Cupcake

01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large egg whites
07 - 1/2 cup whole-milk Greek yogurt
08 - 1/4 cup whole milk
09 - 1 teaspoon pure vanilla extract
10 - green gel food coloring, amount as needed

→ Frosting

11 - 1 1/2 cups unsalted butter, room temperature
12 - 3 cups powdered sugar
13 - 1/2 teaspoon unsweetened watermelon Kool-Aid powder
14 - pink gel food coloring, amount as needed
15 - 1 tablespoon whole milk, as needed for consistency

# Step-by-Step Guide:

01 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended to prevent clumping and ensure tenderness.
02 - Using a stand or handheld mixer, beat the softened butter and granulated sugar on medium speed for 3 to 4 minutes until pale and fluffy, scraping down the sides as needed.
03 - Add egg whites one at a time, mixing well after each addition, then blend in Greek yogurt, whole milk, and vanilla extract on low speed until just combined.
04 - Gradually mix in green gel food coloring until achieving a vibrant watermelon rind shade, cautious not to overcolor.
05 - Fold the flour mixture into the wet ingredients in two additions, mixing gently on low speed to maintain a fluffy texture without over-mixing.
06 - Preheat the oven to 350°F. Line a muffin tin with cupcake liners and fill each liner two-thirds full with batter.
07 - Bake for 16 to 19 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
08 - Beat room-temperature butter until smooth and creamy, about 2 to 3 minutes. Gradually add powdered sugar and continue beating until thick and fluffy.
09 - Mix in watermelon Kool-Aid powder and pink gel food coloring until the desired watermelon pink hue is achieved. Add milk as necessary to reach spreadable consistency.
10 - Generously pipe or spread the watermelon frosting atop cooled cupcakes. Optionally, garnish with mini chocolate chips to resemble watermelon seeds.

# Handy Tips:

01 - Use room-temperature ingredients for smoother batter and better rise.
02 - Avoid overmixing batter to maintain light, fluffy texture.
03 - Check doneness at minimum baking time to prevent dryness.
04 - Store frosted cupcakes in an airtight container at room temperature up to two days or refrigerate for longer freshness.

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