Pink Grapefruit GF Cupcakes

With the spring-like weather lately, I was in the mood to bake something light and fruity. I found a grapefruit in the fridge and decided to create my own Pink Grapefruit cupcake recipe. I've never had a Pink Grapefruit cupcake before, but I'm really pleased with my outcome! My Pink Grapefruit GF Cupcakes are delectable - very flavorful, citrus-y, light, and refreshing!

When I pulled the cupcakes out of the oven, the tops were very poofy. And, of course, they started to sink a little when they were cooling. Luckily, the tops just flattened out to stay a little poofy, and they didn't sink completely like my Black Bean Cupcakes did! I was afraid of what the texture of the cupcakes would end up like, but to my delight they are moist and spongy!

Ingredients:
·1 large grapefruit, zest and juiced
Cupcake Ingredients:
·3 large eggs, separated
·¾ cup sugar
·¾ cup GF all-purpose flour
·½ tsp xanthan gum
·1 tsp baking powder
·½ tsp baking soda
·¼ tsp sea salt
Frosting Ingredients:
·2 TBS butter, softened
·1½ - 2 cups powdered sugar
·1 TBS maraschino cherry juice

Directions:
Preheat oven to 350˚. Line 12 muffin cups with paper liners. Zest grapefruit and then juice it. Set aside in separate bowls.

Separate the egg whites from the egg yolks. In a kitchen stand-mixer, beat egg yolks for 3-5 minutes until light yellow in color. Add sugar and beat until well-combined.

In a separate bowl, combine GF flour, xanthan gum, baking powder, baking soda, and salt. Gradually add flour mixture to egg mixture and mix until just combined. Stir in 1-2 TBS of grated grapefruit zest and ¼ cup of grapefruit juice.

In a separate bowl, beat egg whites on high until fluffy. Then fold egg whites by hand into cupcake batter until completely combined.

Pour batter into muffin tins filling about ¾ of the way up. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the muffin pan for 5 minutes before removing to a wire rack to cool completely.

In kitchen stand-mixer, beat butter with an electric mixer until creamy. Add 2 TBS grapefruit juice, ½ cup of powdered sugar, and maraschino cherry juice. Mix until smooth while also gradually adding the remaining powdered sugar. Fold in 1 TBS of grapefruit zest by hand.

Frost cupcakes once cool and garnish with grapefruit segments.

Yields: 12 cupcakes

I've also shared this recipe on: Slightly Indulgent Tuesdays, Seasonal Sundays, Gluten Free Wednesdays, This Week's Cravings