Tropical Breeze Watermelon Coconut Cupcakes

Why You’ll Love This Recipe

• Tropical Twist: The watermelon and coconut flavors create a refreshing treat perfect for warm weather.
• Vibrant Appearance: The green cupcakes with red frosting and chocolate chip “seeds” are fun and festive.
• Rich Texture: A moist and fluffy cupcake base is paired with a creamy, tangy frosting.
• Easy to Make: Straightforward steps make these cupcakes achievable for bakers of all skill levels.
• Perfect for Summer Parties: A creative, crowd-pleasing dessert for gatherings and BBQs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• all-purpose flour
• baking powder
• salt
• unsalted butter, room temperature
• granulated sugar
• green watermelon-flavored gelatin (Starburst)
• large eggs
• pure vanilla extract
• whole milk
• green gel food coloring
• finely shredded coconut
• white chocolate, melted

For the Frosting:

• cream cheese
• unsalted butter, room temperature
• pure vanilla extract
• salt
• confectioners’ sugar
• unsweetened powdered watermelon Kool-aid mix
• red gel food coloring
• miniature semi-sweet chocolate chips
• toasted coconut flakes

Directions

For the Cupcakes:

1. Preheat your oven to 350°F and line a muffin pan with paper liners.
2. In a large bowl, whisk together flour, baking powder, salt, and shredded coconut. Set aside.
3. In a stand mixer, cream the butter until pale and glossy. Add sugar and gelatin, beating until fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually add the dry ingredients, alternating with milk, mixing on low speed until combined. Mix in green food coloring.
6. Spoon the batter into prepared muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
8. Spread melted white chocolate on each cooled cupcake and refrigerate to set.

For the Frosting:

1. Beat cream cheese and butter until smooth and creamy using an electric mixer.
2. Mix in vanilla extract and salt. Gradually add confectioners’ sugar, Kool-aid mix, and red food coloring, beating until smooth.
3. Transfer frosting to a piping bag and pipe onto cupcakes.
4. Sprinkle with mini chocolate chips and toasted coconut flakes.

Servings and Timing

• Prep Time: 30 minutes
• Cooking Time: 22 minutes
• Total Time: 52 minutes
• Servings: 12 cupcakes
• Calories: 300 kcal per cupcake

Variations

• Flavor Swap: Use strawberry-flavored gelatin and Kool-aid mix for a strawberry-coconut version.
• Frosting Base: Swap cream cheese for mascarpone for a milder, creamier frosting.
• Decoration: Use colorful sprinkles or edible glitter instead of chocolate chips for a festive look.

Storage/Reheating

• Storage: Store cupcakes in an airtight container in the refrigerator for up to 5 days.
• Reheating: Allow refrigerated cupcakes to sit at room temperature for 30 minutes before serving.

FAQs

How can I make these cupcakes gluten-free?

Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.

Can I use canned coconut instead of shredded coconut?

Shredded coconut is recommended for the best texture. Canned coconut may alter the batter’s consistency.

Can I skip the Kool-aid mix in the frosting?

Yes, but the frosting will lose its vibrant watermelon flavor. Consider using watermelon extract as a substitute.

How can I make these cupcakes vegan?

Use plant-based butter, a vegan cream cheese alternative, and replace eggs with flaxseed or applesauce.

Can I use natural food coloring?

Yes, natural food coloring can be used, though the colors may be less vibrant.

Can I freeze the cupcakes?

Yes, freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.

What type of chocolate works best for the topping?

White baking chocolate or high-quality white chocolate chips work best.

How do I toast coconut flakes?

Spread coconut flakes on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.

Can I make mini cupcakes instead?

Yes, reduce the baking time to 10-12 minutes for mini cupcakes.

Are these cupcakes suitable for kids?

Absolutely! The fun colors and sweet flavors make them a hit with kids.

Conclusion

Tropical Breeze Watermelon Coconut Cupcakes are a delightful treat for any occasion, offering a burst of tropical flavors and an eye-catching presentation. Easy to make and versatile, these cupcakes will quickly become a favorite. Whether for a summer gathering or simply to enjoy a sweet escape, these cupcakes are sure to impress.

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