Pink grapefruit cupcakes


Regardless of the time of year I’m a huge grapefruit fan – I nearly die with excitement when I spot a grapefruit Fuju in summer and always have a bottle of fresh grapefruit juice on hand during the winter months. And baked pink grapefruit for dessert? Always a good idea.

But despite being a big grapefruit eater I’ve never actually baked with the stuff, which when you think about it is pretty silly. After all, lemon cake, cupcakes and slice are all totally delicious, right? So armed with a couple of fresh pink grapefruits I decided to set things right and bake a tangy, citrus cupcake packed with all the beautiful flavour of pink grapefruit.

And just like that, these pink grapefruit cupcakes with tangy Swiss meringue buttercream were born.

These pink grapefruit cupcakes are as tangy and delicious as you would expect. Each fluffy cake is absolutely bursting with the flavour of freshly squeezed pink grapefruit juice, before being topped with a swirl of ever so slightly tangy Swiss meringue buttercream. They’re a real dream.

The best part is you only need one decent-sized pink grapefruit to infuse these cupcakes with all that delicious flavour – whether they’re in season or not, that makes them pretty achievable to make.

And you don’t have to spend hours squeezing through dozens of pink grapefruits before you can begin baking. Good huh?



Makes 24 cupcakes.



  • 225g butter, softened
  • 2 cups sugar
  • 4 eggs, room temperature
  • 1 ½ cups self-rising flour
  • 1 ¼ cups plain flour
  • 1 cup milk
  • 3 Tbsp fresh pink grapefruit juice


  • 1 cup sugar
  • 4 egg whites
  • 340g butter, softened and cubed
  • 3 Tbsp fresh pink grapefruit juice



  1. Preheat oven to 175 degrees Celsius. Line two 12-cup muffin tins with cupcake liners.
  2. Cream butter until smooth. Gradually add sugar and cream until light and fluffy (approx. 3 minutes)
  3. Add eggs one at a time, beating well after each addition.
  4. In a small bowl, whisk together plain and self-rising flour. Add flour mixture to wet ingredients in three additions, alternating with milk. Add pink grapefruit juice and mix until well combined.
  5. Spoon batter into cupcake liners to ¾ full. Bake for 20 minutes or until a skewer comes out clean.
  6. Cool cupcakes in pan for 15 minutes before placing on rack to cool.


  1. In a metal bowl, whisk together sugar and egg white until combined
  2. Place bowl over pot of simmering water, taking care that water does not touch the bowl, and carefully whisk until mixture reaches 70 degrees Celsius.
  3. Carefully pour mixture into the bowl of a stand mixer and whisk on medium-high until mixture is white and creamy (it’ll look like shaving cream)
  4. Turn mixture down to medium and add cubed butter one piece at a time, mixing well between each addition.
  5. Add pink grapefruit juice and beat until smooth.
  6. Place buttercream in piping bag and snip the end. Pipe buttercream onto top of each cupcake.



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  • Kendel @ Little Misadventures

    Um, this sounds more than amazing! I NEED these in my life! NOW. #Hangry.

    • Kirsten

      Glad you like them Kendel! :)