Cantaloupe & Watermelon Cupcakes

Watermelon Cupcakes | TeaspoonOfSpice.com

These quick kid-friendly (healthy!) homemade cupcakes are adorable mini-cake-shaped watermelon & cantaloupe topped with sweet Greek yogurt frosting. ~ 

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 on Pinterest:

The super fancy coconut frosted and fruit topped via @PaleoCupboard
The watermelon Kool Aid flavored and colored via @SugarKissed
The Chocolate-chip-seeded and fluffy frosting topped via @Bakerette
And the whipped cream topped via @PremeditatedLeftovers

Watermelon Cupcakes | TeaspoonOfSpice.com

All look delicious. But, well, none looked all too quick or too portable. Because, 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 snack that was transportable to the kids’ pool party.

Watermelon Cupcakes | TeaspoonOfSpice.com

So when rummaging around in the fridge, I spotted some plain Greek yogurt and remembered this brilliant Greek Yogurt frosting via Regan Jones, RD, on Healthy Aperture. Perfect topping – for what was emerging in my head super-quick, ultra-portable (and healthy!) Watermelon Cupcakes:

  • 5 minutes to cut the watermelon and cantaloupe (because my dad used to eat ice cream atop cantaloupe and it was a match made in heaven!)
  • 5 minutes to whip together the frosting + 2 minutes to assemble
  • And portable because the yogurt is thicker and stays ‘pretty’ for a good 2 hours when kept chilled (in a cooler or refrigerator.)

Cantaloupe & Watermelon Cupcakes

Makes 6 cupcakes

Ingredients

  • 1/2 cup plain non-fat, low-fat or full-fat Greek yogurt
  • 1.5-inch thick slice of watermelon, trimmed of rind
  • 1.25-inch thick slice of cantaloupe, trimmed of rind
  • 1/4 cup powdered sugar
  • Dash or 2 of fine sea salt
  • 1-2 drops of vanilla extract
  • Cupcake sprinkles

Directions

  1. Line a small sieve with 3 paper towels or coffee filters and place over a bowl. Place yogurt on top to drain while cutting watermelon. (Original recipe calls for draining overnight. I only drained for 6-7 minutes.)
  2. Lay the watermelon on cutting board and using a 1/4-cup measuring cup (or other cupcake-sized circle mold) press out 3 circles. Using a knife, cut around shape to dislodge from large watermelon slice. And place on paper towels. Repeat process for cantaloupe. (See photos below)
  3. Scrape yogurt into small bowl and add sugar, salt and vanilla. Stir thoroughly with a fork.
  4. Blot fruit with more paper towels and place in cupcake papers. Top with about 1 tablespoon of frosting and sprinkles.
http://teaspooncomm.com/teaspoonofspice/2014/07/cantaloupe-watermelon-cupcakes-10506/

Watermelon Cupcakes | TeaspoonOfSpice.com

Watermelon Cupcakes | TeaspoonOfSpice.com

 

How have you been eating watermelon and cantaloupe this summer? Tried any new melon recipes?