Happy Spring! It’s Spring … right? Well, to celebrate the slow start of Spring in the Mid-Atlantic, I decided to craft a pink grapefruit cupcake recipe for today. I really enjoy grapefruit juice, and have wanted to make a grapefruit cupcake for ages. I even purchased a natural grapefruit extract to help me punch up the flavor.
Citrus curds are also one of my favorite things to make … and eat. I hunted around a bit to find a good grapefruit curd recipe, because I didn’t think switching in grapefruit juice for lemon juice would be wise (I wasn’t sure how sour it would be). I found the following recipe on Serious Eats—I halved it, and skipped the vanilla, and am pretty pleased with the outcome.
I thought about making a honey buttercream, but I know in the past the flavors have been very bold (which is nice). Because this was my first time working with grapefruit, I didn’t want to overshadow it with honey, hence the triple grapefruit combo of cake, filling and frosting.