Fresh Citrus Cupcakes With Ruby Red Grapefruit Glaze

Southern Living
Fresh Citrus Cupcakes With Ruby Red Grapefruit GlazeRecipe
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Makes 6 dozen miniature cupcakes

Ingredients

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1/2 cup butter, softened
1/2 (8-oz.) package cream cheese, softened
2 cups sugar
4 large eggs
1 tablespoon orange zest
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-oz.) container sour cream
Garnish: pink grapefruit-flavored jelly beans

Preparation

Total: 2 Hours, 12 Minutes

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in orange zest and juice.

2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.

3. Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Drizzle tops of cupcakes with Ruby Red Grapefruit Glaze, and garnish, if desired.

Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen.

Created date

January 2010