Description
Delicious grapefruit cupcakes with a tangy flavor and smooth cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/41/2 teaspoon baking powder
- 1/41/2 teaspoon baking soda
- 1/21/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 grapefruit, juice and zest
- 6 tablespoons buttermilk
- 1/21/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened (for frosting)
- 4 oz cream cheese, softened
- 4–5 cups powdered sugar
- 3 tablespoons heavy cream
- 11/2 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 1 grapefruit, juice and zest (for frosting)
Instructions
- Mix Batter & Aroma: Start by blending the wet and dry ingredients until everything is just combined. The batter should look smooth with some little lumps. Do not overmix, as this might lead to tough cupcakes instead of light and fluffy ones.
- Fill Cupcake Liners: Carefully pour the batter into the cupcake liners, filling them about three-quarters full. This helps ensure the cupcakes rise properly without spilling over during baking.
- Bake & Watch the Time: Pop the cupcakes in the oven and let them bake until they turn golden brown and a toothpick comes out clean. You will know they are done when the sweet scent wafts through your kitchen. Avoid opening the oven door too soon to prevent sinking.
- Cool & Frost: Once baked, let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. Let them cool completely to the touch before frosting, ensuring the cream cheese does not melt off.
- Frost & Serve: Spread or pipe on the cream cheese frosting. Aim for a nice thick consistency so it holds its shape. If the frosting appears runny, gradually mix in more powdered sugar until you reach the desired consistency. Enjoy your grapefruit cupcakes!
Notes
- Store frosted cupcakes in a large container with a lid in the refrigerator for 3-4 days.
- To prevent dry cupcakes, measure flour accurately and do not overmix the batter.
- If the frosting is too runny, add more powdered sugar gradually until the desired consistency is achieved.
- For properly filled cupcakes, only fill the liners about 3/4 full to prevent spillage during baking.
- Make homemade buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
- When using a piping bag, choose a large piping tip for a better presentation.
Nutrition
- Calories: 339
- Sugar: 43g
- Sodium: 201mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 56mg