Sweet and citrusy, these mini ruby red grapefruit cupcakes are made with a flecked ruby red grapefruit zest batter and topped with a rich ruby red grapefruit cream cheese frosting.
AuthorVianney Rodriguez
Ingredients
2cupsall-purpose flour
3teaspoonsbaking powder
1/2teaspoonsalt
3/4cupunsalted butter
1 1/3cupsgranulated sugar
4large eggs
1cup2% reduced-fat Greek yogurt
1teaspoonpure vanilla extract
4tablespoonsruby red grapefruit zest
1(8-ouncblock cream cheeseat room temperature
4cupspowdered sugar
1/8teaspoonpure vanilla extract
1teaspoonruby red grapefruit zest
2teaspoonsruby red grapefruit juice
Pecans
Instructions
Preheat oven to 350°.
To make cupcakes, combine flour, baking powder, and salt in a medium bowl.
Beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs; mix until smooth. Add half of flour mixture and combine; repeat with remaining flour mixture. Add yogurt and vanilla; blend at low speed. Blend in zest. Scoop dough into 48 mini baking cups (about 2/ 3 full); bake until tops spring back when touched lightly in center (about 10 minutes). Remove from oven; cool completely.
To make frosting, place cream cheese in a medium bowl; beat with an electric mixer on medium speed until smooth and creamy. Add powdered sugar, vanilla, grapefruit zest, and grapefruit juice; beat until smooth.
Frost cupcakes and garnish with a grapefruit slice and pecans.