Cantaloupe Cupcakes

Introduction

These Cantaloupe Cupcakes are a surprising summer delight, offering a moist and uniquely flavored dessert. You’ll love the subtle sweetness of cantaloupe baked right into the cake, perfectly balanced by a rich, creamy frosting dotted with fresh melon. It’s a fantastic way to enjoy seasonal fruit in a whole new form.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 36 cupcakes

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)
• 3/4 cup semolina flour
• 3/4 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• 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

1. Preheat your oven to 350°F (175°C). Line 36 cupcake tins with paper liners.
2. In a food processor or blender, combine the cottage cheese, sugar, milk, and pureed cantaloupe. Process until the mixture is smooth.
3. In a large mixing bowl, whisk together the eggs, melted butter (1/4 cup), and vanilla extract (2 tsp).
4. Add the pureed cottage cheese mixture to the egg mixture and whisk until well combined.
5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
7. For the frosting: While cupcakes cool, beat the room-temperature butter (1 cup) with an electric mixer until pale and fluffy, about 3 minutes.
8. Gradually add the powdered sugar, beating on low speed until incorporated, then increase speed to beat until smooth and creamy.
9. Beat in the vanilla extract (2 tsp). Gently fold in the very finely chopped cantaloupe (3 tbsp).
10. Once cupcakes are completely cool, frost them generously. Top each frosted cupcake with a small cantaloupe ball just before serving.

Variations

1. Grilled Cantaloupe Garnish: Lightly grill cantaloupe balls on a skewer for a smoky caramelized flavor to top the cupcakes.
2. Two-Tone Frosting: Add a few drops of orange food coloring to half the frosting for a lovely ombre effect when piping.
3. Mini Cupcake Bites: Bake the batter in mini muffin tins for adorable, two-bite party treats.
4. Semolina Swap: For a slightly different texture, try using all semolina flour and omitting the all-purpose flour.

Tips for Success

1. Finely Chop the Frosting Cantaloupe: Ensure the cantaloupe pieces for the frosting are very finely minced so they don’t clog your piping tip and provide a smooth texture.
2. Don’t Overmix: Mix the cupcake batter only until the dry ingredients are just incorporated to keep the cupcakes tender.
3. Room Temperature Butter is Key: For the frosting, using properly softened butter is essential for achieving a light and fluffy texture.
4. Cool Completely: Frosting will melt and slide off if applied to warm cupcakes; be patient and let them cool fully.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Frosted cupcakes must be stored in the refrigerator and are best eaten within 3 days due to the fresh fruit in the frosting. For optimal texture, serve at room temperature; let refrigerated cupcakes sit out for 30 minutes before serving.

FAQ

1. Can I use low-fat cottage cheese? For the best texture and flavor, use full-fat cottage cheese. Low-fat versions contain more water and can result in a less rich, slightly wetter crumb.
2. What can I use if I don’t have semolina flour? You can substitute an equal amount of all-purpose flour, though the cupcakes will lose their distinctive semolina texture.
3. My frosting seems too soft. What went wrong? This can happen if the butter was too soft or if the chopped cantaloupe released a lot of juice. Make sure your butter is cool room temperature (not greasy), and pat the chopped cantaloupe dry with a paper towel before folding it in. Chilling the frosting for 15-20 minutes can also help it firm up.
4. Can I make the puree from frozen cantaloupe? Yes, but be sure to thaw it completely and drain off any excess liquid before pureeing to avoid altering the batter’s moisture.
5. Why are there two separate amounts of butter and vanilla? The first measurements (1/4 cup butter, 2 tsp vanilla) are for the cupcake batter. The second measurements (1 cup butter, 2 tsp vanilla) are for the frosting.
6. Can I make these cupcakes ahead of time? You can bake the cupcakes 1 day ahead and store them unfrosted at room temperature. Prepare the frosting and chop the topping cantaloupe the day you plan to serve for the freshest result.