Lemon cake recipes

Grapefruit cupcakes with cream cheese frosting

Makes 16 cupcakes


  • 1-1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 1/4 cup water
  • 3 eggs, separated3 tablespoons plus 3 teaspoons fresh grapefruit juice, divided
  • 3 teaspoons freshly grated grapefruit zest, divided
  • 1 (8-ounce) package cream cheese, softened
  • 1-1/4 cups confectioners’ sugar
  • 16 pieces candied grapefruit


  1. Heat oven to 350 degrees F.
  2. Line a 12-cup muffin tin with paper liners.
  3. Combine flour, granulated sugar, baking powder, baking soda and salt in a medium-sized bowl. In a large bowl, beat oil with water, egg yolks, 3 tablespoons grapefruit juice, and 2 teaspoons zest. Gradually beat in flour mixture until smooth.
  4. In a second large bowl, beat egg whites until stiff peaks form. Beat in 1 teaspoon grapefruit juice. Gently fold egg whites into batter until well combined.
  5. Pour batter into cupcake pan. If you have leftover batter, bake it in a separate pan or bake when the first batch is finished. Bake cupcakes for 16 to 20 minutes or until a toothpick comes out clean.
  6. Meanwhile, in a medium-sized bowl, beat cream cheese, 2 teaspoons grapefruit juice, 1 teaspoon zest, and confectioners’ sugar until light and fluffy. When cupcakes are fully cooled, spread frosting on top. Garnish with candied grapefruits.

Next up: Orange-glazed bundt cake


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