Description
Delight in the refreshing tropical flavors of Tropical Breeze Watermelon Coconut Cupcakes! These vibrant, moist cupcakes blend sweet watermelon and creamy coconut, topped with a luscious watermelon frosting for the perfect summer treat.
Ingredients
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
Instructions
- For the Cupcakes:
- Preheat oven to 350°F and line a muffin pan with paper liners.
- In a bowl, whisk together flour, baking powder, salt, and shredded coconut. Set aside.
- Cream butter in a stand mixer, then add sugar and gelatin, beating until fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients with milk, mixing until combined. Add green food coloring.
- Fill muffin cups ¾ full and bake for 18-22 minutes. Cool completely.
- Spread melted white chocolate on cupcakes; refrigerate to set.
- For the Frosting:
- Beat cream cheese and butter until creamy.
- Mix in vanilla, salt, sugar, Kool-aid mix, and red food coloring until smooth.
- Pipe frosting onto cupcakes and garnish with chocolate chips and toasted coconut.
Notes
- Adjust food coloring for desired vibrancy.
- Experiment with other gelatin flavors for unique twists.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
