Cantaloupe Cupcakes

Introduction

These Cantaloupe Cupcakes are a delightful surprise, offering a subtle, sweet melon flavor in a uniquely tender crumb thanks to the secret ingredient: cottage cheese. Topped with a rich, melon-flecked buttercream and a fresh fruit garnish, they’re a sophisticated twist on a classic summer dessert you’ll want to make all season long.

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) and line 36 standard muffin cups with paper liners.
2. In a large blender or food processor, combine the 16 ounces of cottage cheese, 1/2 cup sugar, 2 tablespoons of milk, and the 4 ounces of pureed cantaloupe. Blend until completely smooth.
3. Pour the blended mixture into a large mixing bowl. Whisk in the 2 eggs, 1/4 cup of melted butter, and 2 teaspoons of vanilla extract until fully incorporated.
4. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
5. Bake for 13-15 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
6. Allow the cupcakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
7. For the frosting: While the cupcakes cool, beat the 1 cup of room-temperature butter with an electric mixer on medium speed until light and creamy, about 2 minutes.
8. Gradually add the 3 cups of powdered sugar, beating on low speed until combined, then increase speed to high and beat for 2-3 minutes until fluffy.
9. Beat in the 2 teaspoons of vanilla extract. Gently fold in the 3 tablespoons of very finely chopped cantaloupe.
10. Frost the completely cooled cupcakes and top each with a few cantaloupe balls just before serving.

Variations

• Cantaloupe Glaze: For a lighter option, skip the buttercream and drizzle the cupcakes with a simple glaze made from powdered sugar and a little reserved cantaloupe puree.
• Grilled Flavor: Lightly grill cantaloupe slices before pureeing them for the batter to add a subtle smoky depth.
• Texture Contrast: Top the frosted cupcakes with a sprinkle of coarse sugar or toasted, chopped nuts for added crunch.
• Mini Cupcakes: Bake as mini cupcakes for about 10-12 minutes to create perfect bite-sized party treats.

Tips for Success

• Ensure the cottage cheese is blended until perfectly smooth; any lumps will be visible in the final cupcake texture.
• Use a melon baller or a small teaspoon to create uniform cantaloupe balls for a professional-looking garnish.
• For the frosting, chop the cantaloupe as finely as possible and pat it lightly with a paper towel to remove excess moisture, which can thin the buttercream.

Storage & Reheating

FAQ

Can I use low-fat cottage cheese?

For the best texture and moisture, full-fat cottage cheese is highly recommended. Low-fat versions may result in a drier, less tender cupcake.

Can I prepare the batter in advance?

It’s best to bake the batter immediately after mixing for optimal rise and texture, as the baking powder will begin to activate once combined with the wet ingredients.

My frosting seems too soft. What happened?

The chopped cantaloupe releases moisture. If your frosting becomes soft, chill it in the refrigerator for 15-20 minutes, then re-whip it before piping.

Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator and frost before serving. The frosting with fresh fruit does not freeze well.

What can I use instead of semolina flour?

Semolina adds a distinct, slightly granular texture. If you must substitute, use an additional 3/4 cup of all-purpose flour, but note the unique texture will be lost.

Why are my cupcakes dense?

This is likely due to overmixing the batter after adding the flours, or not measuring the flour correctly (spoon it into the cup and level it off).