Vanilla Cupcakes with Zesty Grapefruit Buttercream

Vanilla Cupcake With Grapefruit Buttercream

Servings: 24 regular-size cupcakes

Author: Dikla Levy Frances

Ingredients

Vanilla Cupcakes

• 2 1/2 cups all-purpose flour (300 g / 11 oz)
• 1 cup cake flour (120 g / 4 oz)
• 2 tsp baking powder
• 1 1/4 tsp salt
• 1 cup milk (240 ml / 8 fl oz)
• 1/2 cup + 3 tbsp half & half (120 ml / 4.5 fl oz)
• 1 tbsp vanilla extract
• 1 cup unsalted butter, softened (225 g / 8 oz)
• 2 3/4 cups sugar (550 g / 19.5 oz)
• 3 large eggs

Grapefruit Buttercream

• 1 1/2 cups unsalted butter, softened (339 g / 12 oz)
• 1 1/2 cups sugar (300 g / 10.5 oz)
• 1 1/2 cups milk
• 1/3 cup + 1 tbsp all-purpose flour (45 g / 1.75 oz)
• 1 tbsp fresh grated grapefruit zest
• 1 tbsp grapefruit extract

Instructions

Vanilla Cupcakes

1. Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners and set aside.
2. Sift the all-purpose flour, cake flour, baking powder, and salt together in a bowl and set aside.
3. In a large measuring cup or bowl, combine the milk, half & half, and vanilla extract. Mix to combine and set aside.
4. In the bowl of a standing mixer, beat the softened butter and sugar together until smooth and creamy, about 1–2 minutes.
5. Add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
6. Add the dry ingredients in three additions, alternating with the milk mixture, starting and finishing with the dry ingredients.
7. When the last portion of dry ingredients has been mixed in, turn off the mixer and use a rubber spatula to fold any remaining streaks of dry ingredients into the batter. Let the batter rest for 15 minutes.
8. Divide the batter among the cupcake liners, filling each about 3/4 full. Bake for about 20 minutes, or until the tops are set and a toothpick or cake tester inserted in the center comes out clean.
9. Remove from the oven and allow cupcakes to cool completely before frosting.

Grapefruit Buttercream

1. In a medium bowl, whisk the flour with 4 tablespoons of milk until you have a smooth paste. Add the remaining milk a little at a time (about 2 tablespoons at a time), whisking until smooth.
2. Transfer the milk-and-flour mixture to a medium saucepan and cook over medium heat, stirring constantly. When the mixture reaches a boil, reduce the heat to low and continue stirring for about 30 seconds until it thickens. Remove from heat.
3. Stir in half of the grapefruit zest into the thickened mixture. Transfer to a bowl, cover with plastic wrap, and let come to room temperature (this step can be done the night before).
4. In the bowl of a standing mixer, beat the softened butter and sugar on medium speed until light and fluffy. Add the cooled flour-and-milk mixture and beat for about 5 minutes until fully combined and smooth.
5. Add the remaining grapefruit zest and the grapefruit extract. Beat briefly to incorporate and taste; adjust zest or extract if you prefer a stronger grapefruit flavor.
6. Once cupcakes are completely cool, frost them with the grapefruit buttercream. Decorate as desired.

Tips and Notes

• Allow the filled cupcake batter to rest briefly before baking — this helps hydrate the flour and can improve texture.
• Preparing the flour-and-milk base for the buttercream ahead of time and chilling it to room temperature results in a smoother frosting and reduces the risk of a runny buttercream.
• Taste and adjust the grapefruit flavor gradually. Extracts can be potent; a little goes a long way.
• Store cupcakes in an airtight container in the refrigerator if not serving the same day. Bring to room temperature before serving for the best flavor and texture.