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5 from 1 vote

Watermelon Cupcakes – Attempt Two (This Time With Jelly)

How could I make true watermelon-flavored cupcakes? The idea that resonated with me most was using jelly.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: watermelon cupcake recipe, watermelon cupcakes, watermelon jelly
Servings: 12 cupcakes
Calories: 391kcal


  • 1 C olive oil
  • 1 C fresh basil washed and tightly packed
  • 2 3/4 C flour
  • 1/3 C milk
  • 2 tsp active dry yeast
  • 2/3 tsp salt
  • 2 eggs
  • 1/2 C sugar
  • 1 C watermelon jelly + extra for topping and dipping


  • Muddle basil leaves in olive oil and let sit for at least two hours.
  • Using a sieve, remove the basil leaves. (You've just made basil-infused olive oil. It's so good and so easy that you will want to make it all of the time.)
  • In the bowl of a stand mixer with paddle, combine the flour, milk, yeast, salt, and eggs. Mix at low speed until incorporated. The dough will be stiff at this point.
  • Replace the mixer paddle with a dough hook. At medium speed, gradually add the sugar in 5 or 6 increments, mixing for about two minutes between each addition.
  • Continue mixing at medium speed until the dough starts to come together around the hook.
  • Change back to the mixer paddle. Add 1/2 cup of the basil-infused olive oil and mix at low speed until it is incorporated. This will take a while.
  • Transfer the dough to a lightly oiled container. Cover and let sit for 2 hours in a warm location.
  • Roll the dough out to a 1/4" thick oval.
  • Spread the jelly on the dough, leaving about a 1/2" empty on all sides.
  • Starting with the long side of the oval, roll the dough over the jam to form a log.
  • Cut the log into 12 even pieces.
  • Shove the pieces into the cupcake wrappers however you want. Notice from the photo at the top of this post that I did this lots of different ways. They all look different and they all look pretty.
  • Cover the cupcake tin and let rise in a warm place for another two hours.
  • Bake at 400 F for 20 minutes.
  • If desired, drizzle with olive oil and spread watermelon jelly on top.


Calories: 391kcal | Carbohydrates: 50g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 83mg | Fiber: 1g | Sugar: 22g | Vitamin A: 155IU | Vitamin C: 2.9mg | Calcium: 25mg | Iron: 1.8mg