Watermelon Yogurt Cupcakes

Don't leave watermelon out of the cupcake party — embrace it with this sweet concoction with a creamy center.


  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of watermelon juice (blended in a food processor)
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Freshly chopped mint to sprinkle
  • Yogurt Cream Cheese Frosting
  • 1 batch fluffy cream cheese frosting
  • 300 grams Greek yogurt


  1. Yogurt Cream Cheese Frosting
  2. To make Yogurt frosting add a paper towel into a sieve. Place yogurt on top and then place another paper towel on top to cover the yogurt. Place on top of a large bowl to allow the water to strain out of the yogurt on it's own. Leave in the fridge over night. Discard the water that's left over. Add 100 grams of the strained thick yogurt to cream cheese frosting and whip on high speed until well combined. Please make sure the yogurt is very thick, otherwise it will cause the frosting to collapse and won't be pipeable.
  3. Cupcakes
  4. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  5. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  6. Next, add watermelon juice, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  7. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  8. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  9. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  10. Core the centre of each cupcake and fill with strained yogurt
  11. Fit the end of a piping bag with a Wilton 6B tip and frost a swirl of frosting. Finish with a sprinkle of freshly chopped mint before serving.