This recipe is the perfect summer treat and the cantaloupe that tops these cupcakes almost looks bright enough to give you one last tan.
Prep Time - 10 minutes
Cook Time - 15 minutes
Total Time - 25 minutes
Cupcake 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
Frosting Ingredients
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
Directions
Preheat oven to 350 F.
In a medium-sized bowl, mix cottage cheese, sugar, milk, cantaloupe, and eggs.
Mix in melted butter, semolina flour, all-purpose flour, vanilla, and baking powder.
Fill cupcake liners 3/4 full.
Bake minis for 15 minutes or until a toothpick comes out dry. Standard-sized cupcakes will take about 20 minutes.
Frosting Directions
In a medium-sized mixing bowl, beat butter for 3 minutes on high speed.
Add powdered sugar a little bit at a time until fully combined.
Mix in vanilla and cantaloupe.
Pipe or spread on cooled cupcakes.
Just before serving, top cupcakes with cantaloupe balls.