Grapefruit Cupcakes
Ready In: 45 mins
Serves: 12
Yields: 12 cupcakes
Ingredients
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon table salt
- 1 cup plain nonfat yogurt
- 1 cup sugar
- 3 large eggs
- zest of three smallish grapefruit
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 cup vegetable oil
For the simple syrup
- 1 tablespoon sugar
- 1⁄3 cup freshly squeezed grapefruit juice (from the grapefruits above)
For the glaze
- 1 cup confectioners' sugar
- 2 -4 tablespoons freshly squeezed grapefruit juice (from the grapefruits above)
Directions
- Preheat the oven to 350 degrees. Grease and/or line a 12-cup muffin tin.
- Sift together the flour, baking powder, and salt into a small bowl. In a larger bowl, combine the sugar and grapefruit zest and rub together with your hands until the sugar is a pale yellow/orange color.
- Add the yogurt, eggs, and vanilla to the sugar mixture. Slowly whisk the dry ingredients into the wet ingredients until just incorporated. With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated.
- Pour 1/4 cup of batter into each muffin cup and bake for 15-20 minutes or until the cakes are a golden color and they spring back when touched.
- Make the simple syrup while the cakes bake. Pour the grapefruit juice and the sugar into a small pan. Heat over medium heat until the sugar dissolves and the mixture is clear. Set aside.
- When the cakes are done, allow them to cool in the pan for a few minutes. While the cupcakes are still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak inches Allow the cupcakes to cool completely and remove from the pan.
- Make the glaze. Whisk the grapefruit juice and confectioner’s sugar together until smooth. Drizzle over the cake and allow to harden for a little bit.
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