Before citrus fruits leave us and we move on to mangoes and other spring-summer fruits, I wanted to make these grapefruit almond cupcakes with their bold citrus flavor. I love the scent of grapefruit in any form: fresh grapefruit being sliced or juiced, a cocktail infused with grapefruit rind and even hand soap or body lotion. So much so, I got a grapefruit essential oil to diffuse in my essential oil diffuser.
This recipe for grapefruit almond cupcakes is a variation of another cupcake recipe I had created, for almond cupcakes with chocolate sea salt frosting. You could split your batch of batter and make both sets of cupcakes. For example, if you are making both kinds, just leave out the grapefruit zest from the recipe at the beginning. Instead, add it in after splitting the batter into two bowls. In addition to being gluten-free, these healthier cupcakes are also completely grain-free. If you use an alternative yogurt like coconut or almond yogurt for the frosting, this recipe is also dairy-free. It is easy to modify the recipe if you’d like to use a different citrus fruit like orange, mandarin, lemon, etc.
If you make this recipe, do let me know what you think! I’d love to hear from you.
- 140g or 1½ cups almond flour
- ¾ tsp baking powder
- 3 eggs
- 100g or ½ cup caster (granulated) sugar
- ½ tsp vanilla
- 2 tbsp grapefruit zest (or any other citrus fruit)
- 1 cup thick greek yogurt
- 1 cup icing sugar (also known as confectioner's sugar or powdered sugar)
- 2 tbsp grapefruit juice (or any other citrus fruit)
- 1 tbsp grapefruit zest (or any other citrus fruit)
- Start with the icing - beat the greek yogurt, icing sugar, zest and juice together. Refrigerate while the cupcakes are baking.
- Preheat the oven to 160C/320F.
- For the cupcakes, in a large bowl, add the sugar, grapefruit zest and vanilla. Add the eggs one at a time, beating on medium-high speed after adding each egg. The volume of this mixture should increase significantly.
- Separately, add the baking powder into the almond flour and whisk, breaking up any chunks of flour.
- Slowly add the dry ingredients into the egg-sugar mixture, folding them in until just combined.
- Line a cupcake tray with liners. Pour the batter in about ¾ the liner.
- Bake for 32-35 minutes at 160C.
- Allow the cupcakes to cool before icing them. Store the cupcakes in the fridge.