Pink Grapefruit Yogurt Cupcakes

These are fluffy and tangy with strong flavor.

Pink Grapefruit Yogurt Cupcakes
Adapted from Joy The Baker

Makes about 12 cupcakes

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 tablespoon grapefruit zest (about 1 grapefruit)
2 eggs
1 cup plain whole milk yogurt
1/3 cup vegetable oil
1 tablespoon grapefruit juice
1 teaspoon vanilla extract

Preheat oven to 350°F and line a cupcake tin with paper liners.

In a medium bowl, sift and whisk together flour, baking powder, and salt.

In a large bowl, combine granulated sugar and grapefruit zest. Mix together with your fingers or the back of the spoon until the two are completely combined, creating a fragrant grapefruit sugar.

Beat the eggs into the sugar until the eggs are thick and pale yellow. Add the yogurt, oil, grapefruit juice, and vanilla extract. Stir well to combine. Add the flour mixture a little at a time, being careful not to overmix, until it is all incorporated.

Scoop batter into the paper liners, filling each about 3/4 full. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for a couple minutes before moving to a wire rack to cool completely.

Grapefruit Cream Cheese Frosting
Adapted from My Baking Addiction

8oz cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
3 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
3 to 4 teaspoons grapefruit juice (or to taste)

Using a mixer, beat the butter and cream cheese until well combined. Gradually sift in confectioners sugar until fully incorporated and desired sweetness and consistency. Mix in vanilla and grapefruit juice and mix until combined.