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Blushing Grapefruit Cupcakes

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“Source: Woman's Day”
16 cupcakes

Ingredients Nutrition


  1. Heat oven to 350°F
  2. Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.
  3. Stir flour, sugar, baking powder, baking soda and salt in a large bowl.
  4. Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well.
  5. Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.
  6. Beat egg whites in a medium bowl with mixer on high speed until frothy.
  7. Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted.
  8. With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended.
  9. Spoon 1⁄4 cup into each lined cup.
  10. Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean.
  11. Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.
  12. Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend.
  13. On high speed, beat until smooth and fluffy.
  14. Finely chop 1 grapefruit segment and stir into frosting.
  15. Spread on cupcakes.
  16. Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.
  17. NOTE: Can be made through Step 5 up to 3 days ahead.
  18. Refrigerate airtight.
  19. Section grapefruit up to 1 day before using; refrigerate covered.

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