(NOTE: I did not use cupcake liners – they fell apart)
12 cupcake-shaped pieces of seedless watermelon
1 recipe pineapple cream cheese frosting (see below)
Sprinkles for garnish
12 fresh blueberries for garnish, if desired.
Colored sprinkles for garnish, if desired.
Cut two 1½ – inch thick slices of seedless watermelon (3-inch thick slices for full-sized cupcake). Then cut round mini cupcake sized pieces from the slices using a 1-inch inch biscuit cutter (3-inch biscuit cutter for full-sized cupcake. Put a watermelon ‘cupcake’ on a cutting board. Place a dollop of frosting on each cupcake. Decorate as desired with sprinkles. Add a fresh blueberry on top. Transfer to a serving platter or airtight container and store in the refrigerator.
Pineapple Cream Cheese Frosting Icing
Serves12-15 About 1 cup of total frosting
What you’ll need: 8 oz reduced-fat cream cheese (Neufchâtel), room temp
5 Tb confectioners’ sugar
2 tablespoons low-fat plain Greek yogurt
1/2 teaspoon vanilla extract
¼ cup crushed pineapple in juice, drained
Beat cream cheese, sugar, yogurt and vanilla in a mixing bowl until smooth. Add crushed pineapple and mix until well blended.