Prep Time 20 minutes Cook Time 40 minutes
by Anne Coleman
What you'll need
Cupcakes
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 2 teaspoons ruby red grapefruit zest
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 2 Tablespoons ruby red grapefruit juice
- 1/2 cup milk
- 1 drop red food coloring (optional)
Ruby Red Grapefruit Frosting
- 4 ounces cream cheese
- 1/2 stick (1/4 cup) unsalted butter
- 2 Tablespoons ruby red grapefruit juice
- 1 Tablespoon ruby red grapefruit zest
- 4 cups powdered sugar
Notes:
Yields 12 cupcakes
How to make it
- Preheat oven to 350° F. Grease or line 12 muffin cups.
- Combine flour, baking powder, baking soda and salt and set aside.
- Cream together butter and sugar. Add zest, juice and food coloring and stir until smooth.
- Add eggs and continue to beat until well combined.
- Add flour mixture and milk alternately stirring to mix.
- Fill muffin cups 2/3 full. Do not overfill or the cupcake tops will spread too far before rising. Bake for 18-20 minutes.
- To make Ruby Red Grapefruit Frosting, beat butter and cream cheese together until smooth. Add juice and zest and beat again.
- Add powdered sugar, a cup at a time, and beat after each addition until of a spreadable consistency.
- Allow cupcakes to cool completely before frosting with Ruby Red Grapefruit Frosting.
