Watermelon cupcakes

AAhhh, high summer and the markets and shops are full of juicy, fresh fruit and vegetables. We were so excited in our house to see the watermelons come into season as they just scream hot weather and refreshing fruit desserts.

I love using watermelon in place of regular cakes as it is so versatile, can be cut into shapes and married with other fruits to create a light, healthy and refreshing dessert.

At parties/play dates it can also become an activity. Lay out slices of watermelon, cookie cutters and a selection of other fruits to be used as layers or decorations. I use yoghurt as a ‘cream’ substitute or for a non-dairy option, whipped coconut cream also works. If you’d like to avoid non-fruit then banana is a good ‘cream’ too! Everybody can build their own cake and then eat their tailor-made creation. Or serve on a cake stand for a visual statement.



  • watermelon
  • pineapple, blueberries, yoghurt and mint leaves for decoration
  • slices of apple, pear, stone fruit, paw paw, banana, kiwifruit are great for layers
  • cherries, grapes, berries are good for toppings
  • other melons or apples and pears can be used as a base if watermelon is not available


Step 1 I used some silicon cupcake cases I had. Regular cupcake cases (especially the metallic kind) would work well but neither is necessary if you don’t have.

Step 2 Then I cut a base for the cake from a cookie cutter (hand cut is fine too).

Step 3 And added layers of decreasing size.

Step 4 Then placed little blobs of yoghurt on the layers (I used homemade Greek-style).

Step 5 Before adding some fancy toppings – pineapple, yoghurt, blueberry, mint.

Step 6 And moved to a white plate for presentation.

Step 7 Then to prevent arguments I made one for each of the boys too, using different shaped cookie cutters.

Simple, healthy, refreshing and fun…


Judith Yeabsley is a mum of two boys who is passionate about healthy food for kids. Her blog The Art of Nutrition is a popular place to find inspiration for fun, healthy, creative food for kids big and small. Judith describes her mission as “how to present healthy food creatively so it is delicious looking and impulse-creating, so kids can’t wait to tackle the plate”. The focus is fruit, vegetables and whole grains. The plates are designed to be made by the average time-poor parent, in the average kitchen, using readily available ingredients and working on a budget.

First published: Feb 2014
Last updated: April 3 2017
Last science review: October 10 2016

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