Blushing Grapefruit Cupcakes
Delight your taste buds with Blushing Grapefruit Cupcakes, a citrus-infused treat that's as beautiful as it is delicious. Bursting with the bright, tangy flavors of fresh grapefruit juice and zest, these cupcakes offer a refreshing twist on a classic dessert. The tender, buttery cake is perfectly complemented by a luscious grapefruit buttercream frosting, delicately tinted with optional pink food coloring for a rosy glow. With a prep time of just 20 minutes and a bake time of 18 minutes, these cupcakes are a breeze to make and ideal for any occasion. Garnished with a sprinkle of grapefruit zest, they’re as visually stunning as they are flavorful. Perfect for spring gatherings, brunches, or a simple afternoon indulgence, this recipe is your new go-to for citrus-inspired baking.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 2 pieces Eggs, large
- 0.5 cups Fresh grapefruit juice
- 1 tablespoon Grapefruit zest
- 0.25 cups Whole milk
- 2.5 cups Powdered sugar
- 0.5 cups Unsalted butter, softened (for buttercream)
- 3 tablespoons Fresh grapefruit juice (for frosting)
- 0.5 teaspoons Grapefruit zest (for garnish)
- 2 drops Pink food coloring (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition.
Mix in the grapefruit zest and fresh grapefruit juice until incorporated.
With the mixer on low speed, alternately add the dry ingredients in three additions and the milk in two additions, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter with an electric mixer on medium speed until creamy. Gradually mix in the powdered sugar, 1/2 cup at a time, until fully incorporated.
Add the grapefruit juice and optional pink food coloring to the frosting, then beat until light and fluffy (about 2-3 minutes).
Once the cupcakes are completely cool, pipe or spread the buttercream frosting on top of each cupcake.
Garnish with a pinch of grapefruit zest for a charming finish.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
4552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.7 g | 266% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 660.6 g | 240% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 511.5 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 225 mg | 17% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
