Simply Scrumptious Grapefruit Cupcakes
I was a little sad when I made these cupcakes because it was with my last batch of grapefruits for the season. Always sad to see the season go! I juiced so many grapefruits this season and I was loving it. I decided that I wanted to bake something with them. I decided on cupcakes because I was actually making them for a friend’s game night. I thought cupcakes would be easier to feed a crowd playing games than having to slice cake and serve it out.
I actually love getting invited to things because obviously I love to be around friends but I also love using them as opportunities to try out new recipes. Sometimes they are a total fail (and that means picking something up from the grocery store on the way) and sometimes they are a win. These were a win for more reasons than one. First they are really delicious especially if you’re a fan of all things citrus! They are also super simple to make. The batter gets mixed with a spatula and the whole recipe is made of very basic ingredients. The yogurt and coconut oil makes them moist with a slight crumble and a little more dense than your regular cupcake.
I love the simplicity of the frosting too. There’s just enough grapefruit infused in both the batter and the frosting without being too intense. They aren’t super tart or bitter if you are worried about that and you can use any variety of grapefruits you would like. I’m sure these would dazzle even more so especially when decorated with the candied grapefruit if you use the ruby red variety. I didn’t have any so I used the grapefruit available.
The candied grapefruit infused with rosemary is something I really wanted to test and that is why I added it. I have always wanted to try it and this recipe for them was adapted by a recipe from pipandebby.com. You can use this same recipe for making any kind of candied citrus slices. It’s the simplest one I have seen out there and all I did differently from the original recipe is infuse the sugar water with the rosemary which actually turned out wonderfully. But you don’t have to infuse it with rosemary or anything. That is totally an optional step.
The thing I would stress the most about this recipe is to slice the pieces of grapefruit as finely as possible. A mandolin would be perfect but I don’t have one so I used a sharp knife. A few of my pieces were a little on the thick side but they were still good. They just didn’t really dry as well as the thinner slices. Another must is to be patient and let them completely dry out. This recipe is great for decorating these cupcakes as well as other cakes but these would also be great dipped into chocolate and then eaten as a snack. You can also reserve the beautifully infused simple syrup leftover to use in cocktails. The syrup is fragrant being infused with beautiful citrus notes from the grapefruit as well as the Rosemary.
This is a pretty basic recipe overall and I think you will enjoy adding it to your cupcake repertoire! This is a great recipe you can use with other citrus fruit too. We enjoyed these cupcakes and looking forward to the next grapefruit season so I can try this recipe again using different varieties of grapefruit. Hope you enjoy it- at least those of you who get to enjoy grapefruits all year round.
Ingredients (makes 12-14 cupcakes)
for the cake
- 1½ cups AP (all purpose) flour
- 1½ tsp baking powder
- ½ tsp salt
- 3 eggs
- ¾ cup yoghurt plain full fat or Greek
- 1 cup coconut sugar or brown sugar
- ½ cup coconut oil
- ¼ cup of freshly squeezed grapefruit juice
- 1 tbsp of grapefruit zest
- 2 tsp vanilla extract
for the frosting
- 8 oz of cream cheese at room temperature
- ½ cup powdered sugar
- 1 tbsp freshly squeezed grapefruit juice
- ½ tsp vanilla
- ½ tsp grapefruit zest plus more for garnish (optional)
for the cake
Preheat oven to 350 ° F and line or grease you cupcake tin
Whisk the flour, baking powder, and salt together in a medium sized bowl
In a separate large bowl, whisk the eggs until combined and then whisk in the yoghurt, sugar, oil, grapefruit juice, zest and extract.
Pour the wet ingredient into the dry and mix with a spatula until combined. Do not over mix
Spoon out batter evenly up to the top of liners and bake for approx 20 minutes or until cake tester or toothpick inserted comes out clean.
Allow to cool in the pan for a few minutes and then remove and let cool completely on a wire rack before frosting
for the frosting
- Mix the soften cream cheese and zest if using on low until smooth and gradually add the powdered sugar alternating with the wet ingredients, grapefruit juice and vanilla. Transfer frosting to piping bag decorate cupcakes according to taste or just spoon icing on them.
Rosemary infused candied grapefruit slices
- 1 cup of water
- 2 cups sugar
- 10-12 slices of grapefruit that are very finely sliced either with a sharp knife or a mandolin and deseeded (2-3 grapefruits allowing for error)
- 1 sprig of Rosemary
Blanch the grapefruit slices in boiling water for 1 to 2 minutes and then drain and plunge them into an ice bath (bowl of ice and cold water)
Let them cool in ice bath for a few minutes and carefully remove them and set them aside
In a shallow large pot or pan combine the sugar and water and heat to medium and stir until sugar is dissolved.
Bring to a simmer and add the grapefruit slices in a single layer as well as the Rosemary
Reduce heat to a very low simmer let the slices simmer (not boil) for 1 hour
Remove the slices from the syrup and set them on a cooling rack over a cookie sheet or paper towels to cool and complete dry which could take from 12 to 24 hours so plan ahead if using to decorate cakes or anything else