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Pink Grapefruit Daiquiri Cupcakes

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:

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


In bowl of stand mixer, stir together dry ingredients.


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


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.


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.


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


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

For the Frosting:

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

Nutrition Facts

Servings 24