I absolutely love grapefruit. But it’s a hard thing to make for others. Some like it tart–others like their grapefruit sweet. These cupcakes took a long, looong time to perfect. Now it’s the best of both sweet and tart.
This recipe uses grapefruit zest and a frosting that is incredible when combined together! And it’s the perfect dessert for spring and summer wedding receptions, baby and bridal showers, and children’s birthday parties.
PINK GRAPEFRUIT CUPCAKES
4-5 tsp grapefruit zest puree
1 cup sugar
1 6 oz container fat free plain greek yogurt
1/4 cup applesauce + 2 tbsp oil
(or 1/3 cup oil if no applesauce is available)
1 tsp vanilla
4 egg whites
1/2 tsp salt
2 tsp baking powder
1 1/2 cup all purpose flour
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. In a mixing bowl, combine the grapefruit zest and sugar. Mix for several seconds. Add the yogurt, applesauce and vanilla. Continue mixing until smooth. Add eggs and mix until eggs are blended. Stop mixer and scrape bowl. Turn to low speed and add baking powder, flour, and salt. Mix just until wet ingredients blend with the dry ingredients.
Turn off mixer and fill muffin cups 2/3 of the way full. Bake for 17-20 minutes at 350 degrees. Remove from oven, move to wired cooling racks and allow to cool completely before frosting.
Grapefruit Buttercream Frosting
1/2 cup butter
1/4 cup grapefruit juice
2 tbsp mild honey, preferably clover (for a tarter grapefruit taste, use 1 tbsp honey, 1 tbsp grapefruit juice)
4-5 cups powdered sugar
Beat softened butter until light and fluffy. Add grapefruit juice and honey and incorporate well. Add powdered sugar, 1 cup at a time until desired consistency is reached. Spread onto cupcakes.
Frosting adapted from Spokesman Review Sept. 27, 2006