Those Vanilla Cupcakes with Grapefruit Buttercream are a combination of tender flavorful and sweet vanilla cupcakes paired with tangy citrusy Grapefruit buttercream.
Will you agree when I say that Grapefruit is the most under estimated citrus fruit? (Damm you Blood Orange…).
If you agree, then this is the recipe for you. If you don’t and have Pomelo in mind than I might just agree with you, but this recipe is about Grapefruit so lets just play along.
But what I actually wanted to say is how awesome this combination is, perfect Yin and Yan. You got plenty of sweet followed by a tangy kick for the punch line.
Now, is there any women in the world that can not 100% identify with this description?
About the Recipe:
- The recipe yields 24 regular sized cupcakes, or 12-14 large sized cupcakes.
- Best to make the flour/milk mixture for the buttercream the night before, to give it plenty of time to reach room temperature.
- Make sure to taste the buttercream after adding the flavoring incase you would like to add some more.
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see you creations!
Here are some more cookies recipe you might enjoy:
Vanilla Cupcake With Grapefruit Buttercream
- 2 1/2 Cups AP Flour (300 g / 11 oz)
- 1 Cup Cake Flour (120 g / 4 oz)
- 2 tsp Baking Powder
- 1 1/4 tsp salt
- 1 Cup Milk (240 ml / 8 foz)
- 1/2 Cup (+ 3 TBS) Half & Half (120 ml / 4.5 foz)
- 1 TBS Vanilla extract
- 1 Cup Unsalted butter, soften (225 / 8 oz)
- 2 3/4 Cups Sugar (550 g / 19.5 oz)
- 3 Large Eggs
- 1 1/2 Cup Unsalted butter, soften (339 g / 12 oz)
- 1 1/2 Cup Sugar (300 g / 10.5 oz)
- 1 1/2 Cup Milk
- 1/3 Cup (+1 TBS) AP Flour (45 g / 1.75 oz)
- 1 TBS Fresh grated grapefruit zest
- 1 TBS Grapefruit extract
Preheat oven to 350F and line 2, 12 cups muffin tins with cupcakes liners. Set aside.
Sift the two kinds of flours, baking powder and salt in a bowl and set a side.
In a large measuring cup, combine the milk, half and half and vanilla extract. Mix to combine and set a side.
In a bowl of a standing mixer, beat the butter and sugar together until smooth and creamy, 1-2 minutes.
Add the eggs, one egg at a time waiting for each egg to completely incoporate before adding the next.
Add the dry ingredients in 3 parts alternating with the milk mixture, starting and finishing with the dry ingredients.
Once you added the last portion of the dry ingredients, turn the mixer off and using a rubber spatula stir in the remaining ingredients that may not have been fully incorporated. Allow the batter to rest for 15 minutes.
Divide the batter between the cupcakes liners 3/4 full and bake for about 20 minutes or just until the top of the cupcakes are firm and a cake tester comes out clean from the center of the cupcakes.
In a medium bowl, place the flour and stir in 4 TBS of milk. Mix the milk and flour until you have a smooth pasty mix. Add the remaining of the milk, 2TBS at a time and mix for a smooth mix.
Place the flour and milk mix in a medium pan on top of the stove, medium heat while constantly stirring. Once the mix starts to boil, lower heat to low and keep stirring for 30 seconds more. Remove from heat, you should have a thick mix.
Stir in half of the grape juice zest, pour it to a medium bowl and cover with a plastic wrap. Allow to reach to room temperature.
In a bowl of a standing mixer fitted with the guitar attachment, place the butter and sugar and beat on medium speed until you have a light and fluffy mix. Add the flour and milk mix and beat for 5 minutes longer. Add the remaining of the grapefruit zest and extract and beat to combine.
Once the cupcakes are cooled, frost the cupcakes with the buttercream.