Makes 12 cupcakes
These vegan pink grapefruit cupcakes are the showstoppers you didn’t know you needed. Bright, floral, a little bit bitter in a good way (that’s why we love grapefruit!), and topped with jeweled candied grapefruit peel that makes them look like they came from a fancy bakery. Grapefruit doesn’t get nearly enough love in desserts, so let’s change that. Its citrusy tartness makes these cupcakes stand out from the usual vanilla-chocolate-lemon rotation, and the frosting is sweet enough to balance everything out beautifully.
These are the cupcakes for when you want to show up with something nobody else is bringing.
A little backstory: This recipe is from The Superfun Times Vegan Holiday Cookbook, where it was part of the Oscars party chapter. But these cupcakes are way too good to save for one night a year. They’re perfect for Valentine’s Day, Mother’s Day, bridal showers, spring birthdays, or any time you want to bake something that feels a little fancy and a lot impressive.
About candying that peel
Don’t be intimidated by the candied peel! Really, you’re just boiling the peel a few times to soften it and mellow the bitterness, then simmering it in sugar. No candy thermometer required. And make extra to snack on…it’s so chewylicious.
If you really really REALLY don’t want to candy anything, some fresh grapefruit slices would be pretty, too. Just garnish at the last minute. And a dusting of pink sugar wouldn’t hurt, either.
PINK GRAPEFRUIT CUPCAKES FAQ
How many grapefruits do I need? One large pink grapefruit should cover you — use half the peel for the candy and the other half for the zest, then juice it for the batter and frosting. But grab two just in case. Who couldn’t use a little extra grapefruit in their lives?
Is the candied peel hard to make? Not at all. You boil the peel three times to soften it and remove bitterness, then simmer it in sugar water for 15 to 20 minutes. The hardest part is waiting for it to dry, which takes 2 to 4 hours. Make it the day before if you want to get it out of the way.
Can I skip the candied peel? Yes! Fresh grapefruit slices or segments make a beautiful garnish, just add them right before serving. A sprinkle of pink sanding sugar is also pretty. But I really encourage you to try the candied peel at least once…it’s easier than you think and it makes these cupcakes unforgettable.
Can I use a different citrus? You could try blood orange or Meyer lemon for a different vibe. The proportions should stay about the same since citrus juices are pretty similar in acidity. The flavor will obviously be different, but that’s the fun of it.
What kind of coconut oil should I use for the frosting? Refined coconut oil, which has no coconut flavor. Unrefined (virgin) coconut oil will make your frosting taste like coconut, which might be interesting but isn’t what we’re going for here.
Can I make these ahead of time? The cupcakes (unfrosted) keep well in an airtight container at room temperature for a day or two. The candied peel can be made days ahead and stored in an airtight container. Frost them the day you plan to serve. The frosting can be made ahead and refrigerated, just bring it to room temperature and re-whip before using.
Why do I need to refrigerate the icing before whipping? The coconut oil needs to firm up a bit so that when you whip it, it gets that light, fluffy texture. If you skip the chilling step, the frosting will be too loose and won’t hold its shape on the cupcakes.
Can I pipe these? Absolutely. The frosting pipes beautifully once it’s been chilled and whipped. Use a large open star tip for that bakery look, then nestle a few pieces of candied peel on top. Don’t pile it too high, you want to make sure you have enough for all of them.
Pink Grapefruit Cupcakes
Ingredients
For the Candied Grapefruit Peel
- 1 large pink grapefruit
- 1 cup granulated sugar
- 1/2 cup water
For the Cupcakes
- 3/4 cup unsweetened almond milk or other nondairy milk
- 1/2 cup fresh grapefruit juice
- 1/3 cup canola oil
- 3/4 cup granulated sugar
- 1 tablespoon grated grapefruit zest
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Icing
- 3 cups powdered sugar sifted
- 1/2 cup refined coconut oil melted
- 1/4 cup fresh grapefruit juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the candied peel
- Cut off the top and bottom ends of the grapefruit. With a paring knife, cut away the peel in wide strips, leaving some of the white pith attached. Slice into strips about 1/4 inch wide.
- Place peel strips in a 4-quart pot and cover with cold water. Bring to a boil, then drain. Repeat this process two more times.
- Return the peel to the pot. Add sugar and 1/2 cup water. Bring to a boil, then reduce heat and simmer until peel is translucent, 15 to 20 minutes.
- Drain, then place the peel on a wire rack to dry, 2 to 4 hours. Store in an airtight container until ready to use.
Make the cupcakes
- Preheat oven to 350°F. Line a standard muffin tin with 12 cupcake liners. Lightly coat liners with nonstick spray.
- In a large bowl, whisk together almond milk, grapefruit juice, oil, sugar, grapefruit zest, and vanilla.
- Sift in flour, baking powder, baking soda, and salt. Mix until smooth.
- Fill liners two-thirds full. Bake 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the icing
- In a bowl, whisk together powdered sugar, melted coconut oil, grapefruit juice, vanilla, and salt until smooth. Refrigerate 30 minutes.
- Using a mixer, whip the chilled icing on medium-high speed until light and fluffy.
- Frost cooled cupcakes with a knife or piping bag. Garnish with candied grapefruit peel.
Going to make these, they look amazing