These quick kid-friendly ‘homemade’ cupcakes are adorable mini-cake shaped watermelon and cantaloupe topped with sweet Greek yogurt frosting.
UPDATE: This Watermelon Cupcakes recipe was first posted in 2014 – when my baby wasn’t even 2 yet! Oh, those crazy days. Now that baby is almost 7. But we still love making these together.
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:
All look delicious. But, none too portable.
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 quick, transportable treat for a kids’ pool party.
When checking the fridge, I spotted plain Greek yogurt and remembered this brilliant Greek Yogurt frosting via Regan Jones, RD. A perfect topping – for super-quick, portable (and healthy!) Watermelon Cupcakes:
- 5 minutes to cut the watermelon
- Cantaloupe + creamy, vanilla topping is a match made in heaven (my dad still eats ice cream on cantaloupe!)
- 5 minutes to whip together the frosting + 2 minutes to assemble
- Portable because the yogurt is thicker and stays pretty for 2 hours chilled (in a cooler or refrigerator.)
How have you been eating watermelon and cantaloupe this summer? Tried any new melon recipes?