Cantaloupe Cupcakes
Prep time:
Cook time:
Total time:
Serves: 18 cupcakes
There’s cupcakes…and then there’s cantaloupe cupcakes! Using fresh fruit in baking assures a fresh and rich taste. You’re going to love these! [br][br][cap id=”attachment_9150″ align=”alignleft” width=”250″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/04/661a5cec95f9f9546490d5d16e9e4927.jpg” width=”250″ height=”250″ class=” size-full” title=”661a5cec95f9f9546490d5d16e9e4927″][/url]Photo Credit: Pinterest[/cap]
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)
- 1-1/2 cups all-purpose flour
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder[br][br][b]Frosting Ingredients[/b]
- 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
- Preheat oven to 350 F.
- In a medium-sized bowl, mix cottage cheese, sugar, milk, cantaloupe, and eggs. Even when you are done mixing, you will still see cottage cheese bits in the liquid.
- Mix in melted butter, flour, vanilla, and baking powder.
- Fill cupcake liners 3/4 full.
- Bake for 20 minutes.[br][br][b]Frosting Instructions[/b]
- In a medium-sized mixing bowl, beat butter for 3 minutes on high speed.
- Add powdered sugar a little at a time until fully combined. Mix in vanilla and cantaloupe.
- Spread on cooled cupcakes. Just before serving, top cupcakes with cantaloupe balls.
