Cantaloupe Cupcakes

Introduction

These Cantaloupe Cupcakes are a uniquely moist and subtly sweet treat that showcase summer’s favorite melon in a surprising way. You’ll love the tender, almost pudding-like crumb from the cottage cheese and semolina, paired with a fluffy cantaloupe-infused buttercream. It’s a refreshing departure from the usual dessert flavors.

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). Line 36 standard muffin cups with paper liners.
In a large mixing bowl, combine the cottage cheese, sugar, whole milk, and the 4 ounces of pureed cantaloupe. Beat with an electric mixer on medium speed until the mixture is mostly smooth.
Add the eggs, the 1/4 cup of melted butter, and 2 teaspoons of vanilla extract to the cottage cheese mixture. Beat again until well incorporated.
In a separate bowl, whisk together the semolina flour, all-purpose flour, and baking powder.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
For the frosting: In a large bowl, beat the 1 cup of room-temperature butter with an electric mixer until light and fluffy.
Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition.
Beat in the 2 teaspoons of vanilla extract.
Fold in the 3 tablespoons of very finely chopped cantaloupe until evenly distributed.
Frost the cooled cupcakes using a piping bag or an offset spatula.
Top each frosted cupcake with a cantaloupe ball just before serving.

Variations

Grilled Cantaloupe Topper: Lightly grill cantaloupe balls on a skewer for a smoky, caramelized garnish.
Cupcake Parfaits: Crumble unfrosted cupcakes into glasses, layering them with the frosting and fresh cantaloupe for a deconstructed dessert.
Citrus Twist: Add a teaspoon of lemon or orange zest to the frosting for a bright, citrusy note.
Honey Glaze: Skip the buttercream and drizzle the cooled cupcakes with a simple glaze of powdered sugar and a tablespoon of cantaloupe puree.

Tips for Success

Ensure your cottage cheese is full-fat for the richest texture and moisture.
To puree the cantaloupe, blend a small chunk until completely smooth. You can strain it for a finer puree, but it’s not required.
Fold the chopped cantaloupe into the frosting gently to prevent the frosting from becoming too runny.
Add the cantaloupe balls as a topping right before serving to prevent them from weeping moisture onto the frosting.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in the refrigerator for up to 3 days, but are best served the same day due to the fresh fruit. For the best texture, let refrigerated cupcakes come to room temperature for about 30 minutes before serving.

FAQ

Can I use low-fat cottage cheese?

It’s not recommended. Full-fat cottage cheese is crucial for the correct moisture and rich texture of these cupcakes.

Can I make the batter ahead of time?

It’s best to bake the batter immediately after mixing, as the baking powder will begin to activate.

Why is there semolina flour in this recipe?

Semolina adds a distinct, slightly granular texture and helps absorb moisture from the cottage cheese and cantaloupe, creating a uniquely tender crumb.

My frosting seems soft after adding the chopped cantaloupe. What can I do?

Place the frosting bowl in the refrigerator for 15-20 minutes to firm up before piping or spreading.

Can I use frozen cantaloupe?

Yes, but it must be thoroughly thawed and drained of all excess liquid before being pureed or chopped.

Can I make these cupcakes without the frosting?

Absolutely! They are lightly sweet and flavorful on their own, perhaps dusted with a little powdered sugar.