Haniela's: Grapefruit Cupcakes

Grapefruit Cupcakes

Friday, April 9, 2010

i always thought to get vitamin C
you had to drink grapefruit juice to be healthy
now i see a fun way to get a serving of fruit
dipped in non pareils with a cupcake to suit
© Iris Zuares
Creative works of Iris can be also 
viewed on her flickr page eyewrisz

I wanted to try grapefruit cupcake for a while, I love citrus desserts and grapefruit has its own unique flavor that I love. I was looking for the recipe that doesn't have butter among the ingredients.
I found a recipe from Woman's Day Magazine/2004/ that uses oil instead of butter and I went for it/ I made several modifications to the recipe plus I added grapefruit glaze and I used a different frosting recipe/.
I didn't quite like the frosting recipe that came with the cupcake recipe , it was made using cream cheese, although I like cream cheese frosting, it is not what I had imagined with the flavor of grapefruit, so I decided to go with ricotta cheese and whipping cream, and let me tell you it is delicious! They are light with subtle flavor of grapefruit and really refreshing.

Grapefruit Cupcakes

1 1/4 cup all purpose flour
3/4 cup granulated sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3tbl water
1/4cup oil
3 large eggs, separated egg yolks and egg whites
4tbl  + 1tsp fresh grapefruit juice 
2tsp grapefruit zest
2tsp lemon zest
Grapefruit segments for garnish

Grapefruit syrup for brushing
about 3 tbl grapefruit juice
1-2tbs sugar, or any sweetener that you like, you can use honey as well

1cup heavy cream
1cup fat free ricotta cheese
1/2 cup powdered sugar
2tbl honey
1tsp vanilla
whipping cream stabilizer-optional

  • Cupcakes: Preheat your oven to 350F. Line 16 regular size muffin cups with  cupcake liners of your choice.
  • 1st bowl:  sift flour, baking powder, baking soda add sugar and salt and whisk
  • 2nd bowl : mix egg yolks with oil, water, 4tbl grapefruit juice and grapefruit and lemon zest
  • Add wet  ingredients /2nd bowl/ into the dry ingredients/1st bowl/ and mix with whisk until just blended and smooth.
  • In the clean bowl beat egg whites  until frothy, add 1tsp of grapefruit juice and beat until stiff peaks are formed.
  • With a rubber spatula add about 1/3 of egg whites into the cupcake batter, then gently fold in remaining egg whites, just until blended.
  • Spoon 1/4 cup into the prepared muffin pan.
  • Bake for about 15-18 minutes.Cool in pan for about 2-5 minutes and remove to cool completely.

Grapefruit syrup for brushing
boil grapefruit juice with sugar for few minutes
Once your cupcakes are done, while still hot brush them with the grapefruit syrup

 whip 1cup whipping cream with stabilizer until stiff peaks are formed. In another bowl lightly whisk 1cup ricotta cheese with 1/2 cup powdered sugar, 2tbl honey and 1tsp vanilla. Fold the ricotta mixture into the whipping cream mixture.Chill if necessary or spread/pipe the frosting on the top of the cupcake.
Cupcakes taste best when chilled for few hours. Once they are ready to be served, place grapefruit segments on the top of the cupcake.
I dipped grapefruit segments in non-pareils.

Whipping cream stabilizer
I like to add this to my whipping cream, it helps to hold the cream better so it doesn't turn runny.
You could also use stabilized whipping cream.

            Whip it




  1. A burst of Spring... they look and sound delicious!! Gorgeous photos too!!
    In Australia whipping cream has gelatine in it as a stabiliser is this not so in America?

  2. Thank you Jeniffer, that is really interesting about whipping cream in Australia. I'm afraid whipping cream I get here comes without gelatin./at least as far as I know/ I have used gelatin with whipping cream..to stabilize it and to make the most wonderful dessert filling.But this filling needs time to set.
    This is a dessert where I used stabilized whipping cream

  3. I need to make an orange cupcake. Do u think it would work if I substituted orange juice and zest for the gratefruit juice and zest