Pink Grapefruit Cupcakes

Photo: Quentin Bacon
Bake cupcakes in advance so they have time to cool before you frost them.

Yield:

Makes about 48 mini cupcakes (serving size: 1 frosted cupcake)

Nutritional Information

Calories 116
Fat 5 g
Satfat 3 g
Monofat 1 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 17 g
Fiber 0.0 g
Cholesterol 29 mg
Iron 0.0 mg
Sodium 76 mg
Calcium 27 mg

Ingredients

Cupcakes
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 1/3 cups granulated sugar
4 large eggs
1 cup 2% reduced-fat Greek yogurt
1 teaspoon pure vanilla extract
4 tablespoons pink grapefruit zest
Frosting
1 (8-ounce) block 1/3-less-fat cream cheese, chilled
4 cups powdered sugar
1/8 teaspoon pure vanilla extract
1 teaspoon pink grapefruit zest and 2 teaspoons pink grapefruit juice
2 drops red food coloring

Preparation

1. Preheat oven to 350°.

2. To make cupcakes, combine flour, baking powder, and salt in a medium bowl.

3. Beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs; mix until smooth. Add half of flour mixture, and combine; repeat with remaining flour mixture. Add yogurt and vanilla; blend at low speed. Blend in zest. Scoop dough into 48 mini baking cups (about 2/ 3 full); bake until tops spring back when touched lightly in center (about 10 minutes). Remove from oven; cool completely.

4. To make frosting, place cream cheese in a medium bowl; beat with an electric mixer on medium speed until smooth and creamy. Add powdered sugar, vanilla, grapefruit zest, and grapefruit juice; beat until smooth.

5. Divide the frosting into 2 bowls. Add food coloring to 1 bowl; mix with a spatula until frosting is light pink. Frost cupcakes according to directions in "Ooh! Easy Frosting Trick" (below).

Ooh! Easy Frosting Trick

To frost minis, place a dollop of frosting on top, and swirl with a spatula like a Mini Offset Stainless-Steel Spatula ($16; williams-sonoma.com). Put frosting in a piping bag with a large round tip (or use a zip-top plastic bag with a corner cut off), and pipe a large dollop on top of each cupcake. Then use another bag with a smaller tip and a different color frosting to make a "bull's-eye" on top of each dollop.

Frances Largeman-Roth,

Health

March 2011
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