Butter Cupcakes with Grapefruit Buttercream

Name: Butter Cupcakes with Grapefruit Buttercream
Prep time: 30 min
Cook time: 25 min
Yield: 22 serving
Ingredients: ½ cup fresh pink grapefruit juice, lightly simmered for 8 minutes and cooled; ½ cup (1 stick) unsalted butter, softened; 4 ½ to 5 cups sifted powdered sugar; Zest of 1 grapefruit; 3 cups all purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 ½ cups superfine sugar; 4 large eggs, at room temperature; 1 ½ teaspoons vanilla extract; ½ teaspoon almond extract; 1 cup unsweetened Almond Breeze almond milk; grapefruit zest

User Reviews

0.0

0 reviews

Unrated

Prep Time
30 mins
Cook Time
30 mins
Servings
22
Calories
340 kcal
Course
Cake

Butter Cupcakes with Grapefruit Buttercream

Joelle Cantu

Report

Bring something special to the table with this well-loved recipe.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

grapefruit buttercream

½ cup fresh pink grapefruit juice, lightly simmered for 8 minutes and cooled
½ cup (1 stick) unsalted butter, softened
4 ½ to 5 cups sifted powdered sugar
Zest of 1 grapefruit

butter cupcakes

3 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups superfine sugar
4 large eggs, at room temperature
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
1 cup unsweetened Almond Breeze almond milk

garnish

grapefruit zest

Add to Shopping List

Instructions

Preheat oven to 350˚F.
Buttercream: Place butter into a bowl of a stand mixer or into a large mixing bowl and cream. With the motor running, add 2 cups of powdered sugar, ½ cup at a time, to the butter until fully incorporated and smooth. Stir in the grapefruit juice until fully incorporated. Add the remaining powdered sugar, ½ cup at a time until you have a good buttercream consistency. Set aside until ready to use. (if using at a later time, store in an airtight container and re-whip before using for best consistency)
Cupcakes: Place flour, baking powder and salt in a mixing bowl and whisk together. Set aside.
Place butter and sugar in the bowl of a stand mixer or in a mixing bowl and cream together. Add eggs, one at a time, scraping down the sides of the bowl after each addition. Fold in the vanilla and almond extract.
Add the flour mixture to the butter mixture and beat together until fully combined. Stir in almond milk until a loose batter has formed.
Line a muffin tin with cupcake liners and fill each liner ⅔ of the way with the batter.
Bake cupcakes for 22 to 25 minutes or until a toothpick comes out clean when inserted into the center of the cupcake.
Allow cupcakes to cool completely before frosting.
Finish the cupcakes with fresh grapefruit zest and serve.

Nutrition Information

Show Details

Calories 340kcal (17%) Carbohydrates 52g (17%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 67mg (22%) Sodium 122mg (5%) Potassium 42mg (1%) Fiber 1g (4%) Sugar 38g (76%) Vitamin A 436IU (9%) Vitamin C 1mg (1%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 22Serving

Amount Per Serving

Calories 340 kcal

% Daily Value*

Calories	340kcal	17%
Carbohydrates	52g	17%
Protein	3g	6%
Fat	14g	22%
Saturated Fat	8g	40%
Cholesterol	67mg	22%
Sodium	122mg	5%
Potassium	42mg	1%
Fiber	1g	4%
Sugar	38g	76%
Vitamin A	436IU	9%
Vitamin C	1mg	1%
Calcium	46mg	5%
Iron	1mg	6%