Vanilla Cardamom Grapefruit Cupcakes

Try these Vanilla Cardamom Grapefruit Cupcakes recipe.

Recipe by Mimi Council.

Vanilla Cardamom Grapefruit Cupcakes

Makes 15

Batter

1/2 cup (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

1 teaspoon organic vanilla extract

2 organic large eggs

1/2 cup organic milk

57 grams (1/4 cup) organic sour cream

170 grams (1 cup plus 3 tablespoons) cake flour

3/4 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 teaspoon cardamom

1/2 teaspoon ground vanilla bean

Grapefruit Syrup

1 large grapefruit

113 grams (1/2 cup) organic cane sugar

1/2 cup water

Frosting

454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted

3/4 cup (170 grams) organic salted butter, softened

57 grams (1/4 cup) organic cream cheese

2 to 3 tablespoons grapefruit syrup

a pinch of ColorKitchen Pink Dye

Topping

Grapefruit zest

Method

Preheat the oven to 350°F. Line two cupcake pans with liners.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until there are no butter chunks. Add the eggs, milk, and sour cream and mix on low until combined, scraping down the sides of the bowl as needed.

In a separate bowl, add the cake flour, baking power, sea salt, cardamom, and vanilla bean and whisk together. With the mixer on low, slowly add into the butter mixture until fully incorporated and you have a smooth cake batter, scraping down the sides of the bowl as needed.

Fill cupcake liners three-quarters full. Bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pans before removing.

To make the syrup: Juice the grapefruit, save the rind for later for zesting. Add the grapefruit juice, cane sugar, and water to a medium saucepan. Put over medium heat and allow the sugar to dissolve. Stir occasionally, and allow the mixture to reduce, until it's reduced by at least half and the syrup looks thick. Remove from heat.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, cream cheese, grapefruit syrup, and pink dye. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with decorating tip #808.

Frost each cupcake and top with grapefruit zest.

Store in a cake dome or in an airtight container for up to 3 days.

Gluten Free - Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.

High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!