Gorgeousflavorfulcantaloupecupcakesburstingwithsweetnessandflavor.

When I was growing up, making cantaloupe cupcakes was a weekly ritual in my mom’s kitchen. The best ones were always the ones where the cantaloupe filling was cooked to a pulp and then mixed into the batter. Once the cupcakes were baked, the topping would be a mound of whipped cream and sliced cantaloupe on top.

These days, I make my cantaloupe cupcakes mostly as decoration for my holiday dessert tables. But every once in a while, I still get a craving for a warm, delicious slice of cantaloupe cupcake.

And that’s exactly what happened last weekend when I made a batch of my usual cupcakes, but substituted diced cantaloupe for the usual filling.

The verdict? The cupcakes were delicious, but the diced cantaloupe made them a bit difficult to eat. I think next time, I’ll just leave the cantaloupe out of the recipe altogether.

My favorite cantaloupe cupcakes are made with a fluffy, spongy cloud-like cakecomb that is filled with a sweet and tart cantaloupe center. They are garnished with a light citrus frosting, and are truly the perfect way to enjoy this delicious summer fruit.

Can I make my own cupcake cloud?

Yes, you can make your own cloud-like cupcake using a Bundt cake pan. Simply preheat your oven to 350 degrees F, line the bottom of the Bundt pan with paper baking cups (or use a baking mat), and then spray with cooking spray. Sift together 1 1/2 cups of all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon baking soda. Add 1/4 cup sugar, 1/2 teaspoon salt, and 1/2 cup (1 stick) unsalted butter to the bowl of an electric mixer and beat on medium speed until light and fluffy. Add 2 eggs and beat until the batter is smooth. Stir in 1/2 cup cantaloupe, 2 tablespoons fresh orange juice, and 1 tablespoon chopped fresh mint (or 1 teaspoon dried mint) and mix well. Pour the batter into the prepared pan and bake for 25 minutes, or until a skewer inserted into the center of the cake comes out clean. Allow the cupcakes to cool completely in the pan before frosting.

Can I frost my cupcakes with a flavored cream cheese frosting?

Yes, you can frost your cupcakes with a flavored cream cheese frosting. Simply Combine 1/2 cup (1 stick) unsalted butter, 2 cups confectioners’ sugar, 2 teaspoons pure vanilla extract, and 1/4 teaspoon salt in a large bowl. Beat the mixture with an electric mixer on medium speed for 2 minutes, or until smooth. Add 2 cups heavy cream and beat until the mixture is smooth and thick.

Can I frost my cupcakes with a whipped cream frosting?

Yes, you can frost your cupcakes with a whipped cream frosting. Simply Combine 1/2 cup unsalted butter, 2 cups heavy cream, 1/4 teaspoon salt, 1 teaspoon pure vanilla extract, and 1 teaspoon orange juice in a large bowl. Beat the mixture with an electric mixer on medium speed for 2 minutes, or until smooth.