Amazing Watermelon Cupcakes

Recipe for Watermelon Cupcakes

These sweet cupcakes are made with watermelon and coconut! No grains, no cane sugar, no flour and no artificial coloring.

What is a cupcake? A truly brilliant invention…

A single serving of cake topped with creamy frosting that’s decorated beautifully.

But who says that cupcakes have to be filled with flour+sugar+dairy+fake coloring?

If the idea is to create a sweet bite that’s gorgeous to look, then I say we get a little more creative (and a lot healthier) by using fresh, wholesome fruit.

After the popularity of my Frosted Watermelon Cake it just made sense to use this fruity-cake idea on cupcakes as well. These refreshing bites are a fun new way to spread cupcake happiness!

Let’s get started…

Recipe for Watermelon Cupcakes

First you’ll take 4 young coconuts and cut open the tops. Those are the coconuts that are smooth and white, with pointy tops. Now this part is simply not pretty. It takes a very sharp knife and a decent amount of elbow grease.

It’s a great excuse for B to pull out his manly knife 🙂  I’m not ashamed to delegate this part whenever possible.

If you’re going to brave this step on your own, it is totally doable and I’ve done it many of times. Here’s the best technique:

  • Use the bottom corner of the knife blade, holding the knife at a 45 degree angle about 1.5 inches below the tip of the coconut.
  • Strike the coconut hard enough to crack through the inner shell as well as the soft outer fiber.
  • Now make another cut, perpendicular to the first one. Repeat this with 2 more cuts, to create a square around the tip of the coconut.
  • Use the bottom corner of the blade to pry open the lid. If it doesn’t open easily you may need to make the cuts deeper.

Recipe for Watermelon CupcakesPour out that yummy coconut water into a pitcher. This is the perfect refreshing drink to sip on while making your Amazing Watermelon Cupcakes.

Recipe for Watermelon CupcakesScrape out all of the white coconut meat. Pick out any bits of brown shells.

Recipe for Watermelon CupcakesPut all the coconut meat into your food processor.

Recipe for Watermelon CupcakesAdd 2 Tablespoons of raw honey. No need to melt it, just plop it in.

Recipe for Watermelon CupcakesAdd a teaspoon of vanilla extract.

Recipe for Watermelon CupcakesTime to squeeze some lemons.

Recipe for Watermelon CupcakesAdd 2 Tablespoons of fresh lemon juice in with the other ingredients.

Recipe for Watermelon CupcakesAnd 2 Tablespoons of melted coconut oil.

Recipe for Watermelon CupcakesAnd a crack of sea salt.

Thanks to Chloe for helping with this picture. I really wish I had 3 hands.

Recipe for Watermelon CupcakesThis is what your food processor should look like now…a big pile that looks nothing like frosting, right? Not yet.

Place on the lid and blend. And blend. And blend. And blend.

Blend until it’s creamy and smooth. It could take up to 15 minutes for this transformation to take place. Be patient, my friend, and it will happen.

Recipe for Watermelon CupcakesIt’s time for our creamy coconut frosting to take a chill break…in the fridge. The key to making this frosting work it the coconut oil. When it’s chilled and cold it becomes solid and make our frosting thick and frost-able.

Chill break needs to be at least 20 minutes.

Recipe for Watermelon CupcakesIt’s cake time, now. A big, beautiful watermelon is all we need. Wipe it down with a wet towel.

Recipe for Watermelon CupcakesCut the watermelon in half, down the center.

Recipe for Watermelon CupcakesCut each half in half.

Recipe for Watermelon CupcakesPlace the halves face down and cut into 2-inch slices.

Recipe for Watermelon CupcakesThis is the fun part. Take a circular cookie cutter and press down to create little watermelon cupcakes.

Recipe for Watermelon CupcakesChloe helped again with this part.

Recipe for Watermelon CupcakesCute little watermelon cupcakes…

Recipe for Watermelon CupcakesArm yourself with the chilled frosting, a flat knife and your watermelon cupcakes.

Recipe for Watermelon CupcakesAnd start frosting. Place frosted cups in the fridge as you finish them. This will keep that tasty frosting secure and in place.

Recipe for Watermelon CupcakesLet’s make some pretty decorations for the top of our little watermelon cupcakes.

Recipe for Watermelon CupcakesI like hearts <3

Recipe for Watermelon CupcakesAdd some sliced almonds to the sides of the cupcakes and top with fun fruit hearts. Or stars. Or whatever cool shape you chose.

If you are avoiding nuts, then some unsweetened shredded coconut flakes are also pretty instead of the sliced almonds.

Now chill your gorgeous Watermelon Cupcakes, put your feet up and enjoy the showering of compliments that you’ll soon receive 🙂

Amazing Watermelon Cupcakes
A Recipe by Diana Keuilian
Prep time
Total time
Serves 12


  1. Blend the coconut meat, honey, vanilla, lemon, coconut oil and sea salt in a food processor until very smooth and creamy. This may take 15 minutes or longer, so be patient and have faith that the coconut will become creamy! Chill for 20 minutes before using.
  2. Slice the watermelon in half, and then in half again. Slice each half into 2-inch thick slices. Use a circular cookie cutter to create 12 cupcake-shaped watermelon pieces.
  3. Use a flat knife to frost each cupcake, covering all of the red with creamy white frosting. Lightly press the sliced almonds onto the sides the cupcakes.
  4. Decorate with extra fruit. Use cookie cutters to create hearts or other shapes out of the sliced melons and place on the top of the cupcakes.
  5. Store in the fridge until right before serving. Enjoy!

Calories: 125     Fat: 8     Carbohydrates: 12     Sugar: 20     Sodium: 38     Fiber: 1     Protein: 1    

Recipe for Watermelon Cupcakes


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