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2 Ratings
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Bake cupcakes in advance so they have time to cool before you frost them.

Recipe by Health March 2011


Credit: Quentin Bacon

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

116 calories; fat 5g; saturated fat 3g; mono fat 1g; protein 2g; carbohydrates 17g; cholesterol 29mg; sodium 76mg; calcium 27mg.