Cantaloupe Cupcakes

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Summer must be coming to an end. My burning desire to wear worn-out jeans, boots, and anything chocolate brown is almost as strong as my craving to wear light skirts was in early Spring. Before letting summer and its ponytailed, sandaled, swimming pool splashes disappear, I had to give it a proper cupcake sendoff. The golden ball of cantaloupe that tops these cantaloupe cupcakes almost looks bright enough to give you one last tan (or, in my case, burn).

Growing up, we always ate cantaloupe in big smiley wedges and topped them with cottage cheese. I had the idea of combining the two flavors into a cupcake. I found a Lithuanian recipe for cottage cheese cake and used that as a recipe starting point.

The cake tasted like cottage cheese and cantaloupe in cupcake form. It’s not particularly sweet, but once you top with it cantaloupe buttercream, it’s just the sweetness level you’d expect from a cupcake. You’ll notice that the recipe uses two kinds of flour: all-purpose and semolina. While you could stick to only all-purpose, I suggest trying the semolina – it gives the cupcakes a firmer texture and a slightly earthier flavor (if you’re new to semolina flour, check out my post on semolina flour for more information).

Warning: There are recognizable bits of cottage cheese in the cake. So, if you’re not a cottage cheese fan, these cantaloupe cupcakes might not be for you. You could easily replace the cottage cheese with ricotta.

Cantaloupe Cupcake Recipe

Although the recipe has been dramatically changed, as noted above, it was inspired by Baking Around.

Did you make this recipe? Leave a review!

Cantaloupe Cupcakes

The golden ball of cantaloupe that tops these cantaloupe cupcakes almost looks bright enough to give you one last tan.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 mini cupcakes (shown above) or 18 standard-sized cupcakes
Calories 147kcal
Author Stefani


Cupcake Ingredients

  • 16 ounces full-fat cottage cheese
  • 1/2 cup sugar
  • 2 tablespoons whole milk
  • 4 ounces cantaloupe pureed
  • 2 large eggs
  • 1/4 cup unsalted butter melted
  • 3/4 cup semolina flour
  • 3/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder

Frosting Ingredients

  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons very finely chopped cantaloupe
  • Cantaloupe balls for topping cupcakes


Cupcake Directions

  • Preheat oven to 350 F.
  • In a medium-sized bowl, mix cottage cheese, sugar, milk, cantaloupe, and eggs. Note: Even when you are done mixing, you will still see cottage cheese bits in the liquid.
  • Mix in melted butter, semolina flour, all-purpose flour, vanilla, and baking powder.
  • Fill cupcake liners 3/4 full.
  • Bake minis for 15 minutes or until a toothpick comes out dry. Standard-sized cupcakes will take about 20 minutes.

Frosting Directions

  • In a medium-sized mixing bowl, beat butter for 3 minutes on high speed.
  • Add powdered sugar a little bit at a time until fully combined.
  • Mix in vanilla and cantaloupe.
  • Pipe or spread on cooled cupcakes.
  • Just before serving, top cupcakes with cantaloupe balls.


Calories: 147kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 51mg | Potassium: 73mg | Sugar: 13g | Vitamin A: 375IU | Vitamin C: 1.6mg | Calcium: 30mg | Iron: 0.4mg
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Cantaloupe Cupcakes

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Recipe Rating


  1. Shannonsays:

    I added a dash of cinnamon to the cupcake batter and really liked it! I also recommend making 1.5xs the recipe for the icing as I ran out. Overall, everyone I served these to really liked them :)

  2. SCVsays:

    Do you need semolina flour or can you just use 1- 1/2 cups of all-purpose flour.

  3. Sarahsays:

    I adore the Cantaloupe cupcakes! They are so beautiful and delicate. Thanks for ur recipes! I had featured u in the post of Top 7 Kids-Friendly & Lovely Cakes on AllFreshRecipes, expect ur refreshing Eats!

  4. Patriciasays:

    These cupcakes are awful. The batter rose lot, then as soon as I took them out of the oven they flopped and flattened. The texture was gummy and they stuck to the liners. They were flavorless and flat. Terrible. I changed the frosting recipe by omitting the vanilla and adding 2 tbsp of pureed cantaloupe instead of the chopped cantaloupe. It turned out great. I decided not to waste my good frosting on these terrible cupcakes, so I baked my go-to basic cupcake recipe and added 4 oz pureed cantaloupe. Now THAT’S a cantaloupe cupcake worth eating!

  5. Paintersays:

    Yum yum yum! These look divine. I love the bright orange colour.

  6. Gourmet Creationssays:


  7. chocolate cake recipesays:

    Birthday cake was absolutely beautiful inside and out so delicious! We have received many compliments on it. The whole cake was gone! I thought I was going to take some home … no luck. : O) Thanks again!

  8. Debra Kapellakissays:

    Cantaloupe cupcakes, the thought never entered my head, they sure do look good.

  9. tyranidsays:

    This is the good thing in experimenting. We can make things that we can use in the future. This idea is a good give away and a snack.

  10. Vera Zecevic – Cupcakes Gardensays:

    They are so cute! If you agree I will showcase them on my
    cupcake recipes and ideas blog.

  11. Lesliesays:

    Cantaloupe cupcakes….now that is pure genius!

  12. Anonymoussays:

    This sounds wonderful! However I HATE cantaloupe. I love the idea of melon and cottage cheese though. Do you think watermelon would work for this cupcake? Or would it be too watery?

  13. Emilysays:

    I’m a little (okay, a lot) leery of the cupcake itself…but that’s coming from someone who does NOT like cottage cheese! However, the frosting sounds so so good I will definitely have to try it!

  14. julie | the semi-reformed nerdsays:

    Very creative — I like it! I won’t be able to tell my husband what’s in it…. but I’m sure he’ll get over it. :)

  15. myrtlesays:

    Great! Thanks for sharing.=D

  16. Jessicasays:

    Would it work to use a low fat cottage cheese?

  17. ~~louise~~says:

    Oh this is so funny, Steff. I’m planning a mysterious garden post for Sunday which just happens to involve Cantaloupe. If I can muster up the courage, I just may try to make these to share on the post. I think I will use the leftover Ricotta I have in the fridge though and I’m not sure if I have any semolina flour. None the less, I will be sharing your link on my post!!!

    Thank you so much for sharing…

    P.S. I’m actually not happy to see summer’s end come yet. Now when someone asks “how many summers have you seen?”, a polite way of asking someone’s age, I’ll have to add one more, lol…

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