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5 from 1 vote

Cantaloupe Cupcakes

The golden ball of cantaloupe that tops these cantaloupe cupcakes almost looks bright enough to give you one last tan.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: cantaloupe cupcake recipe, cantaloupe cupcakes, cantaloupe frosting
Servings: 36 mini cupcakes (shown above) or 18 standard-sized cupcakes
Calories: 147kcal

Ingredients

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

Instructions

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.

Nutrition

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