Homemade Grapefruit Cupcakes

4.74 from 26 votes

These Grapefruit Cupcakes are bright, tender, and full of zesty citrus flavor—an unexpected yet refreshing dessert for spring or summer.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 339kcal

½ cup unsalted butter softened
4 oz cream cheese softened
4-5 cups powdered sugar
3 tbs heavy cream
1 teaspoon vanilla extract
pinch salt
1 Grapefruit Use juice from ¼-½ of the grapefruit and zest from the entire fruit.

Preheat oven to 350°F and place cupcake liners in cupcake pan.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
1.5 cups flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
In a stand mixer or with a hand mixer, cream together the butter with sugar until fluffy.
½ cup unsalted butter, 1 cup sugar
Add eggs one at a time, mixing until each is fully incorporated. Then stir in the grapefruit zest, grapefruit juice, buttermilk, and vanilla extract.
2 large eggs, 1 Grapefruit, 6 tbs buttermilk, ½ teaspoon vanilla extract
Stir in the flour mixture until combined.
Fill cupcake liners ¾ full with batter.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Once done baking, remove from the oven and set the pan on a cooling rack for 10 minutes. Then remove cupcakes from the pan and allow to finish cooling on a cooling rack.
Allow cupcakes to cool before frosting.

With a hand mixer or a stand mixer, cream butter, cream cheese, heavy cream, vanilla, and salt on medium-high until fully combined.
½ cup unsalted butter, 4 oz cream cheese , 3 tbs heavy cream, 1 teaspoon vanilla extract, pinch salt
Add in powdered sugar 1 cup at a time, adding in grapefruit juice in intervals to help the powdered sugar incorporate.
4-5 cups powdered sugar, 1 Grapefruit
Stir in the zest and frost your cupcakes!

Tips and Tricks

* The more powdered sugar, the stiffer the frosting. I like to use at least 4 cups*
Storage: If frosted, I like to store cupcakes in a large container with a lid, in the refrigerator for 3-4 days.
Make ahead: You can make the cupcakes ahead of time, then thaw the night before serving, and frost the day you serve them.
Grapefruit extract/oil? You don't need this, but if you do want to use it, I recommend using only a very small amount at first (¼ tsp), tasting the frosting (or batter if you are comfortable with that), then adding more if needed.