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Photo of Watermelon cupcakes (100% wheat flour) by Pv Iyer at BetterButter

Watermelon cupcakes (100% wheat flour)

Pv Iyer
10 minutes
Prep Time
50 minutes
Cook Time
4 People
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ABOUT Watermelon cupcakes (100% wheat flour) RECIPE

#BetterButterContest #BetterButter #FunwithFruits #FruitRecipe Watermelon cupcakes Summers are here, thanks to BetterButter for organising this contest, as now we can come up with many uniquely different ideas of using seasonal fruits in our meals. One of which is my own experimental healthy recipe of watermelon cupcakes. This recipe was actually born on the need to use up the left over watermelon fruit after eating a lot of it by the whole family. Here's how i made something delish and healthy out of leftover watermelon fruit and stored for another 2-3 days. 100% Wheat flour Watermelon Cupcakes No flavourings No added colour Simple yet tasty and moist:v:

Recipe Tags

  • Egg-free
  • Easy
  • Kids Recipes
  • Fusion
  • Baking
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. 1 and 1/2 cup wheat flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 3/4 cup Buttermilk
  5. 1 cup watermelon pulp
  6. 1/2 cup sugar/brown sugar/ jaggery
  7. A pinch of salt
  8. 1/2 cup oil/ butter/ ghee (optional)


  1. Preheat oven to 180C
  2. Cut the melon fruit in pieces. Discard the seeds.
  3. In a pan directly add the watermelon pieces and cook on medium flame by stirring continuously.
  4. In 5-10 minutes the water will start to evaporate and form a thick fruit pulp.
  5. Let it cool a little and grind it into smooth liquid.
  6. Sieve flour+ baking soda+ baking powder+ salt
  7. Whisk together watermelon pulp +buttermilk + sugar + oil if using.
  8. Mix flour mixture in wet mixture in 2-3 portions.
  9. Wheat flour absorbs lot of liquid. If you find batter to be very thick then adjust by adding some milk or water or buttermilk.
  10. But batter should not very watery. See picture for batter consistency.
  11. Scoop in the cup cake liners till 3/4 full, Sprinkle some choco chips on top.
  12. Bake for 35-40 minutes on 180C. Or until toothpick inserted comes out clean.
  13. Everything used should be on room temperature. In picture you can look at the spongy texture from inside :heart:
  14. While Baking eggless and wheatflour cake you need to keep certain things in mind that preheating the oven is mandatory
  15. Also overbeating and very liquidy batter leads to a bad cake which can be uncooked from the centre or sink when cooled.

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Maithili Iyer
Maithili Iyer   May-04-2018

I will make this for my kids.

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