Ladybirds Watermelon Cup Cakes
Watermelon is not only delicious but also hydrating, making it a perfect ingredient for refreshing summer desserts like these Ladybirds Watermelon Cupcakes.
This is vegetarian and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ladybirds Watermelon Cup Cakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Cut the watermelon into small cubes and set aside. In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Gently fold in the watermelon cubes and mini chocolate chips. Spoon the batter into cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting with whipped cream. Garnish with fresh mint leaves, if desired. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
