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Cantaloupe Cupcakes

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!

Photo Credit: Pinterest

  • 16 ounces full-fat cottage cheese
  • ½ cup sugar
  • 2 tablespoons whole milk
  • 4 ounces cantaloupe (pureed)
  • 2 large eggs
  • ¼ cup unsalted butter (melted)
  • 1-1/2 cups 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
  1. Preheat oven to 350 F.
  2. 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.
  3. Mix in melted butter, flour, vanilla, and baking powder.
  4. Fill cupcake liners ¾ full.
  5. Bake for 20 minutes.

    Frosting Instructions
  6. In a medium-sized mixing bowl, beat butter for 3 minutes on high speed.
  7. Add powdered sugar a little at a time until fully combined. Mix in vanilla and cantaloupe.
  8. Spread on cooled cupcakes. Just before serving, top cupcakes with cantaloupe balls.


Melon and Peach Salsa

Melon and Peach Salsa
Prep time: 
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Serves: 8 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. This is another terrific summer dish that can be served with grilled chicken, our pasture-raised beef or even pork chops! Once everything is chopped and ready to go, it's a snap!
  • 1 ripe tomato, cored and chopped
  • 2 ripe peaches, pitted and chopped
  • ¼ small cantaloupe, seeded and chopped into small ¼" cubes
  • ½ cup red onion, diced
  • ½ cup bell pepper, diced
  • 2 tbsp minced jalapeno pepper
  • ¼ cup basil or mint leaves, chopped
  • 1 tbsp any oil (NOT extra virgin)
  • 3 tbsp fresh squeezed lime juice
  • Salt and pepper
  1. Place all ingredients in a bowl and mix together gently. Allow to sit for 5 minutes.
  2. Taste the seasonings and add more jalapeno, lime, salt or pepper if needed.
  3. Place in a sealed container and refrigerate for at least an hour or up to 4 days.
  4. Use the salsa as a topping to your cooked chicken, steak, or pork chops.


Amaretto Watermelon and Cantaloupe Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
This can be served as a summer side or dessert - it's up to you! The only challenge with this recipe is keeping yourself from eating all of the juicy watermelon and cantaloupe while cooking.

Photo Credit: Max and Tara's Culinary Prose

  • 1 bunch fresh mint, chopped
  • ¼ cup lemon juice (approx. 1 lemon)
  • ⅛ teaspoon amaretto
  • 2 cups watermelon balls (approx. ½ watermelon)
  • 2 cups cantaloupe balls (approx. 1 cantaloupe)
  • ½ cup water
  • 1 cup sugar
  1. In a saucepan, combine water and sugar over medium heat. Bring combination to a boil, then reduce heat and simmer for 5 minutes, until sugar has dissolved).
  2. Take pan off heat and cool the syrup. Any extra cooled syrup can be stored in airtight container in the fridge for future cooking!
  3. In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth and set aside your vinaigrette.
  4. In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.