Serves 12
20 min
Watermelon Cupcakes
Recipe GLPR96fbf7af3ef1ec
A creative and refreshing dessert featuring thick-cut watermelon slices shaped like cupcake bases and topped with fluffy whipped cream, fresh raspberries, and mint. Perfect for summer gatherings and naturally gluten-free.
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Ingredients
1 medium seedless watermelon, chilled
2 cups heavy whipping cream, cold
2 tablespoons powdered sugar
1 teaspoon vanilla extract
12 fresh raspberries
Fresh mint leaves for garnish
Directions
Slice the chilled watermelon into 2- to 3-inch-thick rounds. Using a biscuit cutter or drinking glass (approximately 3 inches in diameter), cut out circles from each watermelon slice. If desired, carefully shave or trim the outer sides of each watermelon round to taper them slightly toward the bottom, creating a cupcake-like shape.
Place each watermelon circle into an individual foil cupcake liner.
In a chilled bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer or whisk, beat until stiff peaks form, approximately 2 to 3 minutes.
Generously pipe or spoon a dollop of whipped cream onto the top of each watermelon cupcake.
Top each watermelon cupcake with one fresh raspberry and garnish with a few fresh mint leaves.
Keep the cupcakes refrigerated until ready to serve. Serve chilled for best taste and texture.
