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plate of Watermelon Cupcakes with Fresh Watermelon Glaze
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5 from 2 votes

Watermelon Cupcakes with Fresh Watermelon Glaze

Watermelon Cupcakes with Fresh Watermelon Glaze are the perfect hued cupcakes to decorate for Independence Day Cupcakes. With simple decorating techniques, these are easy to make, delicious & pretty!
Prep Time30 mins
Cook Time30 mins
Frosting Resting Time2 hrs
Course: Dessert
Cuisine: Continental
Servings: 20 cupcakes
Calories: 280kcal


  • 2 1/2 cups all purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup shortening
  • 1 1/2 cups watermelon puree strained to remove pulp
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon rosewater
  • 3 eggs
  • 1/4 teaspoon red food coloring optional

Watermelon Glaze Ingredients:

  • ½ cup heavy cream
  • 1/3 cup shortening
  • ½ cup watermelon puree
  • 2 1/3 cups powdered sugar


  • Heat oven to 350 F. Place muffin liners in the cavities of a muffin tin or spray silicone muffin cups with non stick spray.
  • Sift flour, baking powder and salt.
  • In a large bowl, beat shortening and sugar well. It will be crumbly.
  • Add eggs, one at a time, beating well after each addition. Add rosewater and mix well.
  • Add half the watermelon puree and half the flour. Mix well.
  • Add the remaining watermelon puree and flour and mix well. The color will be peachy pink, so add a little food coloring to get closer to watermelon color.
  • Transfer batter evenly among 20 muffin cups., filling each muffin cup about 3/4 full.
  • Bake for 30 minutes, until a tester inserted comes out clean.
  • To make the glaze, whip cream until whipped cream consistency with stiff peaks.
  • Add heavy cream, shortening and watermelon puree.
  • Mix well until thoroughly combined.
  • Add powdered sugar and whip for 5 minutes on high speed, using an electric mixer.
  • Transfer to refrigerator for at least 2 hours to thicken a bit.
  • Spread a little glaze over the cupcakes.
  • Add the sprinkles on top.


To make watermelon puree, puree some watermelon in a blender and then pass through a strainer to get a clear watermelon puree without pulp.


Calories: 280kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 72mg | Potassium: 118mg | Fiber: 1g | Sugar: 30g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
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