So, if you have been reading since the beginning you know that I love to read Shay's blog, Mix and Match Mama and one day not too long ago she posted a recipe for Watermelon Cupcakes. I love watermelon and I love cupcakes so this combination is amazing to me!
Being on Weight Watchers though, I am not making cupcakes the traditional way lately. I am subbing all the fat for a cup of Fat Free Greek Yogurt instead. You can see my Strawberry Yogurt Cupcakes recipes here. When I bought the strawberry cake mix, what I really wanted was a watermelon mix, but they did not have one, so when I saw Shay's recipe, I thought, I could add watermelon to my cupcakes and that is what I did!
If you aren't worried about calories and Weight Watcher points, go check out Shay's recipe, but if you are, check out mine!
Low Point Watermelon Yogurt Cupcakes
Box White Cake mix
1 Cup Vanilla or Plain Fat Free Greek Yogurt
1 1/4 cup Watermelon puree *divided
Light Cool Whip
Mix together cake mix, yogurt and 1 cup of Watermelon puree.
Pour into prepared muffin pan. I sprayed my pan and did not use baking cups. Bake according to box directions.
While cupcakes cool, add 1/4 cup watermelon puree* to 1 cup of the Cool Whip and pour over the top of each cupcake right before eating.
*This addition changes the consistency of the cool whip as you can see in the picture.
**A few notes, the cupcakes didn't come out tasting very "watermelony" but the cool whip definitely adds a big watermelon punch! Due to the consistency of the cool whip, I think it is better to pour it over right before eating one, rather than frosting them all ahead! I just kept my extra cool whip mix in a covered container in the refrigerator!
My kids loved these cupcakes with just a dollop of the plain cool whip on them or you could certainly frost them!
These are a refreshing summertime treat!