Go Back
Print
Tiered stand with watermelon cupcakes, sliced watermelon covered with fresh berries.

Berry Covered Watermelon Cupcakes

Visually stunning but super easy to create, these little fruit concoctions will make you the hit of your next BBQ, baby or wedding shower or Anniversary gathering all summer long!
Course Dessert
Cuisine North American
Keyword berries, greek yogurt, mint leaves, watermelon
Prep Time 1 hour
Servings 36 cupcakes

Ingredients

  • 1 large oblong watermelon, will make approximately 36 average sized cupcakes, or up to 40 if using a smaller biscuit cutter.
  • mixed fresh berries, approximately 6-8 cups worth for a full watermelon's worth of cupcakes, see Notes
  • fresh bright mint leaves, washed and dried
  • toothpicks

Sweetened Yogurt Dip

  • 2 cups or more of plain or vanilla Greek yogurt or skyr
  • 1/3 cup honey, more or less
  • 1/4 cup finely chopped fresh mint leaves

Instructions

Berry Prep, this can be done in advance

  1. Wash and dry the berries thoroughly but gently and lay out onto a paper towel lined platter or wide plate. Set aside till ready to use.

Watermelon Prep

  1. Have two large baking sheets covered with paper towel set aside.
  2. Slice the watermelon into 1 3/4- 2 inch thick slices.
  3. Using a 2 1/2 inch biscuit cutter cut as many rounds from each watermelon slice that you can. If there are smaller sections left, you can use a smaller biscuit cutter. Place the rounds onto the paper towel lined baking sheets.
  4. Once all the watermelon has been cut out, trim the remaining watermelon into cubes and store in a sealed container for snacking or juicing.

Assembly

  1. Trimming toothpicks to fit onto the watermelon without sticking out too far, place a toothpick into the centre of each watermelon round. Place a larger strawberry or cherry onto the toothpick and push down till flush with the watermelon.
  2. From here start building out around the strawberry.
  3. To include mint leaves, stab the leaf through with a toothpick before securing a berry, below.
  4. Using trimmed toothpicks, stab a part of the berry that you don't want to show and push it into the watermelon flesh close to the strawberry.
  5. To include strings of currants, drape a string around the toothpick behind a berry before you stab it into the watermelon.
  6. Work around till each watermelon top is covered to your liking. You don't need to be too fussy or try to make them match. Half the beauty is that each one will look different.
  7. These can be stored as is on a paper towel lined platter in the fridge till needed. If traveling with them, place paper towel into large tubs with lids.

Sweetened Yogurt

  1. To serve with sweetened yogurt, stir together the yogurt, most of the honey and the minced mint leaves. Taste and see if you want to add more honey. Store in the fridge till needed.

To Serve

  1. Have a small bowl on hand next to the displayed cupcakes for discarded toothpicks.
  2. If serving with the sweetened yogurt, place a dollop of yogurt onto a dessert plate alongside a cupcake.

Recipe Notes

Berries: strawberries, blueberries, gooseberries, currants, raspberries, cherries, all work great. You will most likely have berries and watermelon leftover.  These can be added to breakfast oats, smoothies etc.