Cantaloupe Cupcakes

Introduction

You won’t find a cupcake quite like this one, where the sweet, subtle flavor of ripe cantaloupe is baked right into a surprisingly tender crumb. The secret to their incredible moisture lies in an unexpected ingredient: cottage cheese. Topped with a silky, fresh cantaloupe-infused buttercream, these are the perfect taste of summer in every bite.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

Preheat your oven to 350°F (175°C) and line 36 muffin tins with paper liners.
In a large bowl, combine the cottage cheese, 1/2 cup sugar, whole milk, 4 ounces of pureed cantaloupe, eggs, 1/4 cup melted butter, and 2 teaspoons vanilla extract. Mix until well combined.
In a separate bowl, whisk together the semolina flour, all-purpose flour, and baking powder.
Divide the batter evenly among the 36 prepared cupcake liners, filling each about 2/3 full.
Bake for 13-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To make the buttercream, beat the 1 cup of room-temperature butter in a large bowl with an electric mixer until light and fluffy.
Gradually add the powdered sugar, mixing on low speed at first, then increasing to high until fully incorporated and smooth.
Beat in the 2 teaspoons of vanilla extract. Finally, gently fold in the 3 tablespoons of very finely chopped cantaloupe.
Frost the completely cooled cupcakes with the cantaloupe buttercream and top each with a cantaloupe ball for garnish.

Variations

Grilled & Garnished: Lightly grill the cantaloupe balls for topping to add a smoky, caramelized flavor contrast.
Cupcake Parfaits: Crumble the cupcakes in a glass, layer with whipped cream or yogurt, and drizzle with extra cantaloupe puree for a deconstructed dessert.
Citrus Twist: Add a teaspoon of lemon or orange zest to the cupcake batter for a bright, zesty note that complements the melon.
No-Frosting Snack Cake: Skip the buttercream, bake the batter in a greased 9×13 pan, and dust the top with powdered sugar for a simple, portable treat.

Tips for Success

For the smoothest batter, blend the cottage cheese first to break up the curds, or ensure you mix it very thoroughly with the wet ingredients.
The finely chopped cantaloupe in the frosting should be almost a paste—the smaller the pieces, the easier it is to pipe and spread the buttercream.
Avoid overmixing the batter after adding the flours, as this can lead to dense cupcakes.
Make sure your cupcakes are completely cool before frosting, as the buttercream will melt on warm cake.

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 can make the cupcakes drier and less rich.

Why is there semolina flour?

Semolina flour adds a lovely, slightly granular texture and helps create a sturdy yet tender crumb that holds up to the moist fruit puree.

My cantaloupe is very juicy. Will that affect the batter?

Yes. If your puree seems very watery, you can drain it in a fine-mesh sieve for 10-15 minutes to remove excess liquid and prevent a soggy batter.

Can I make the buttercream ahead of time?

You can make the base buttercream (butter, sugar, vanilla) a day ahead, but fold in the fresh chopped cantaloupe just before frosting to prevent the frosting from becoming too loose or separating.

Can I freeze these cupcakes?

You can freeze the unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator. It’s not recommended to freeze the frosted cupcakes due to the fresh fruit in the buttercream.

What’s the best way to puree the cantaloupe?

Simply blend 4 ounces of fresh, ripe cantaloupe chunks in a blender or food processor until completely smooth. No need to cook it first.