Pink Grapefruit Daiquiri Cupcakes

RatingDifficultyIntermediate

Prep Time30 minsCook Time20 minsTotal Time50 mins

For the Cupcakes:
 2 cups Cake Flour
 1 ½ cups Granulated Sugar
 4 tsp Baking Powder
 1 tsp Salt
 3 ½ oz Package Instant Vanilla Pudding Mix
 4 Large Eggs
 ½ cup Light / White Rum
 ½ cup Freshly Squeezed Pink Grapefruit Juice
 Zest of 1 Pink Grapefruit
 1 tsp Vanilla Extract
 1 cup Butter melted
 Pink or Red Food Coloring (optional)
For the Frosting:
 1 Batch Swiss Meringue Buttercream
 Splash Light / White Rum
 Splash Pink Grapefruit Juice
 Zest of 1 Pink Grapefruit

For the Cupcakes:
1

Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.

2

In bowl of stand mixer, stir together dry ingredients.

3

Add eggs to dry ingredients, beat until mixture is completely incorporated and smooth.

4

With mixer running on low speed, slowly add rum, grapefruit juice, zest, and vanilla. Turn speed up a little, mix until well incorporated and smooth.

5

Carefully add melted butter, and food coloring if you are using it. Continue running the mixer until the butter is completely incorporated, scraping down the sides of the bowl after a minute or so. Batter should be very smooth.

6

Pour into prepared cupcake pans – I like to use an icecream or cookie scoop.

7

Bake until fully golden and tester comes out clean and cake springs back – about 20 minutes. Cool completely before frosting.

For the Frosting:
8

Prepare Swiss Meringue Buttercream, adding rum, grapefruit juice, and zest AFTER the butter has been beat in, and the buttercream has ‘come together’.

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Ingredients

For the Cupcakes:
 2 cups Cake Flour
 1 ½ cups Granulated Sugar
 4 tsp Baking Powder
 1 tsp Salt
 3 ½ oz Package Instant Vanilla Pudding Mix
 4 Large Eggs
 ½ cup Light / White Rum
 ½ cup Freshly Squeezed Pink Grapefruit Juice
 Zest of 1 Pink Grapefruit
 1 tsp Vanilla Extract
 1 cup Butter melted
 Pink or Red Food Coloring (optional)
For the Frosting:
 1 Batch Swiss Meringue Buttercream
 Splash Light / White Rum
 Splash Pink Grapefruit Juice
 Zest of 1 Pink Grapefruit

Directions

For the Cupcakes:
1

Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.

2

In bowl of stand mixer, stir together dry ingredients.

3

Add eggs to dry ingredients, beat until mixture is completely incorporated and smooth.

4

With mixer running on low speed, slowly add rum, grapefruit juice, zest, and vanilla. Turn speed up a little, mix until well incorporated and smooth.

5

Carefully add melted butter, and food coloring if you are using it. Continue running the mixer until the butter is completely incorporated, scraping down the sides of the bowl after a minute or so. Batter should be very smooth.

6

Pour into prepared cupcake pans – I like to use an icecream or cookie scoop.

7

Bake until fully golden and tester comes out clean and cake springs back – about 20 minutes. Cool completely before frosting.

For the Frosting:
8

Prepare Swiss Meringue Buttercream, adding rum, grapefruit juice, and zest AFTER the butter has been beat in, and the buttercream has ‘come together’.

Pink Grapefruit Daiquiri Cupcakes

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