Tropical Breeze Watermelon Coconut Cupcakes
Experience a tropical escape with our Tropical Breeze Watermelon Coconut Cupcakes. These delightful treats combine the refreshing flavors of watermelon and coconut into a perfect summer cupcake. Topped with creamy watermelon frosting and a luscious white chocolate layer, they’re a vibrant and delicious addition to any summer gathering.
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ½ box green watermelon-flavored gelatin Starburst
- 2 large eggs
- 1 tsp pure vanilla extract
- ⅔ cup whole milk
- 10 –12 drops green gel food coloring
- ½ cup finely shredded coconut
- 8 oz white chocolate melted
For the Frosting:
- 8 oz cream cheese
- ½ cup unsalted butter room temperature
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- 3½ cups confectioners’ sugar
- 1.15 oz packet unsweetened powdered watermelon Kool-Aid mix
- 2 –4 drops red gel food coloring
- ¼ cup miniature semi-sweet chocolate chips
- ¼ cup toasted coconut flakes
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
- Whisk together flour, baking powder, salt, and shredded coconut in a bowl. Set aside.
- Cream butter until pale, then add sugar and watermelon gelatin, beating until fluffy. Add eggs one at a time, then vanilla extract.
- Gradually mix in the flour mixture and milk, alternating between the two. Add green food coloring.
- Spoon batter into muffin pan, filling each about ¾ full. Bake for 18-22 minutes. Cool completely on a wire rack.
- Spread melted white chocolate on each cupcake and refrigerate to set.
- For the frosting, beat cream cheese and butter until smooth. Mix in vanilla extract, salt, confectioners’ sugar, Kool-Aid mix, and food coloring.
- Frost each cupcake and garnish with mini chocolate chips and toasted coconut flakes.
Notes
- For a dairy-free version, substitute butter and milk with dairy-free alternatives. Ensure all frosting ingredients are suitable for dairy-free diets.
- Store frosted cupcakes in the refrigerator for up to 5 days or freeze unfrosted cupcakes for up to 3 months. Frost before serving if frozen.