I love grapefruits for many reasons, the most dominant because it reminds me of my dad. Growing up, every winter my family would buy a large box of citrus fruit to support the local marching band (yes, I was in the band). And every morning during those winters, a grapefruit was breakfast for my dad. I would watch him methodically cut each section and somehow manage to scoop out every drop of juice. Of course, back then, grapefruit was much too bitter for my taste, so I practiced his method with oranges instead.
Over the years my taste buds changed. I now enjoy and appreciate the ruby reds, which brings me to my next creation --- grapefruit-flavored cupcakes. I topped them with a self-crafted cream cheese frosting, which after learning quick-and-dirty style from several YouTube videos, was fun and easy to do.
GRAPEFRUIT CUPCAKES with HONEY-GRAPEFRUIT CREAM CHEESE FROSTING
(made with the help of Alida's Kitchen)
Makes: 10-12 cupcakes
Cupcakes:1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. unsalted butter, softened
2/3 cup granulates sugar
2 large eggs
1/2 cup Greek yogurt (nonfat or 2% reduced-fat)
1 tsp. vanilla extract
2 Tbsp. pink grapefruit zest (approximately 1 large grapefruit)
4 ounces cream cheese, softened
1/4 c. butter, softened3 cups powdered sugar
1/2 tsp. vanilla extract
1 Tbsp. honey1/2 tsp. pink grapefruit zest
2 tsp. pink grapefruit juice
Substitutions - Replace grapefruit with any other citrus fruit.
*HINT: Foil cupcake liners work best, but when using paper, spray the liners with cooking spray before filling to reduce sticking.
- Preheat oven to 350 degrees. Fill 12-cup muffin pan with cupcake liners. Set aside.
- In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs; mix until smooth.
- To the butter mixture, add half of flour mixture, and combine; repeat with remaining flour mixture. Add yogurt and vanilla, blending with a rubber spatula. Fold in zest, mixing until just combined.
- Divide batter evenly among prepared muffin cups (about 2/3 full). Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 5 minutes. Transfer cupcakes to wire rack to cool completely before frosting.
- To make the frosting, place cream cheese and butter in a medium bowl and beat on medium speed until smooth and creamy. Add powdered sugar slowly, 1/2 cup at a time, until incorporated. Add vanilla, zest, juice, and honey, beating until smooth.
- After cupcakes are completely cooled, frost (frosting tip 1M used in picture).
Note: Because frosting needs to be refrigerated, frost cupcakes immediately before serving for best results. Frosted cupcakes should not be left in refrigerater for more than a couple days. Bring cupcakes to room temperature before serving.