These quick kid-friendly (healthy!) homemade cupcakes are adorable mini-cake-shaped watermelon & cantaloupe topped with sweet Greek yogurt frosting. ~ by Serena Ball, MS, RD
Maybe I shouldn’t admit it, but this recipe – literally – took me LESS than 15 minutes to pull together. Yup: ‘Homemade’ cupcakes in like 12 minutes. But I’ve been thinking about how to make Watermelon Cupcakes for much longer…
I’ve seen some fun versions of watermelon cupcakes and watermelon cake through Pinterest:
The super fancy coconut frosted and fruit topped via @PaleoCupboard
The watermelon Kool Aid flavored and colored via @SugarKissed
The Chocolate-chip-seeded and fluffy frosting topped via @Bakerette
And the whipped cream topped via @PremeditatedLeftovers
All look delicious. But, well, none looked all too quick or too portable. Because, I don’t seem to have time for anything this summer. (Let’s just say the reality of having four kids has REALLY sunk in on me as all of them are home most of every day and the youngest, who is 22 months is at the explore-everything-that’s-hazardous-to-her-health stage. And did I mention, my dishwasher is broken?) And… we needed a snack that was transportable to the kids’ pool party.
So when rummaging around in the fridge, I spotted some plain Greek yogurt and remembered this brilliant Greek Yogurt frosting via Regan Jones, RD, on Healthy Aperture. Perfect topping – for what was emerging in my head super-quick, ultra-portable (and healthy!) Watermelon Cupcakes:
- 5 minutes to cut the watermelon and cantaloupe (because my dad used to eat ice cream atop cantaloupe and it was a match made in heaven!)
- 5 minutes to whip together the frosting + 2 minutes to assemble
- And portable because the yogurt is thicker and stays ‘pretty’ for a good 2 hours when kept chilled (in a cooler or refrigerator.)
How have you been eating watermelon and cantaloupe this summer? Tried any new melon recipes?