Watermelon Scratchcakes

Found on Felt Photography


Happy Summer!

Watermelon Cupcakes with Sweet Watermelon Cream Cheese Frosting

Adapted from mybakingdom.com

Makes 2 1/2 dozen

Ingredients

FOR THE CUPCAKES

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

3 eggs (room temp works best)

1 dram (1 teaspoon) watermelon flavoring oil

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 – 16 ounce container (about 2 cups) sour cream
Food coloring (optional)

1/4-1/2 cup chocolate chips (optional)

FOR THE FROSTING

1 stick salted butter, softened

1 8oz cream cheese, softened

1 dram (1 teaspoon) watermelon flavoring oil

3-4 cups powdered sugar, sifted

Food coloring (optional)

To make the cupcakes: Preheat the oven to 350 degrees and line to muffin pans with cupcake liners. 

-Sift the flour, baking powder, and salt together in s small bowl; set aside.

-Cream the butter and sugar together until light and fluffy.

-Add the eggs, one at a time, mixing well between each addition and scraping the bowl as needed. -Stir in the watermelon flavoring.

-Add about a third of the flour mixture and beat on medium speed until just mixed. Add half of the sour cream, beating until just mixed. Repeat this process with the remaining flour mixture and sour cream.

-Add food color as desired.

-Fill liners 1/2 full and bake 18-20 minutes until toothpick comes out clean.

To make the frosting:  In a large bowl, cream together the butter and cream cheese. (I like using the wisk attachment to make it really fluffy.)  On low speed add the flavoring oil and then the powder sugar until light and creamy.  Frosting will be pink. Add food color as desired.