Triple Grapefruit Cupcakes
Prep time
Cook time
Total time
For the Candied Grapefruit Peel:
  • 1 grapefruit, peel intact
  • 1 cup water
  • 2 cups granulated sugar, divided
For the Cupcakes:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup sour cream or creme fraiche
  • 1 cup + 3 tablespoons granulated sugar (divided)
  • 3 large eggs, room temperature
  • 2 teaspoons Chambord (or any other fruit liqueur)
  • zest of 1 large grapefruit
  • ⅓ cup olive oil
  • ½ cup fresh grapefruit juice
For the Glaze:
  • 1½ cups powdered sugar
  • 3½ teaspoons grapefruit juice
  1. First, make your candied grapefruit peel. Cut the peel off of the grapefruit, trying to get as little pith (with part) as possible. Cut the peel into equal sized strips. Bring 1 cup of water and 1 cup of sugar to a boil, then add in the peels and boil for 30-40 minutes, until the water looks very syrupy and the peels are curled. Strain the peels from the liquid, then toss in 1 cup of granulated sugar. Set aside to cool.
  2. Preheat your oven to 350 degrees F. Now, make your cupcakes. Whisk together your flour, baking powder, and salt and set aside. In the bowl of your mixer, beat together the sour cream, 1 cup of sugar, eggs, and grapefruit zest. Add in the Chambord and oil and beat until combined. Gradually add in the flour until just moistened, then divide amongst your muffin cups. I did mini muffins, so I baked mine for about 12-15 minutes, but for larger cupcakes, bake them for 15-20 minutes, until golden on top and set.
  3. While the cupcakes bake, make a grapefruit simple syrup. Combine 3 tablespoons of granulated sugar with ½ cup of grapefruit juice and bring to a boil, stirring until the sugar has dissolved. When the cupcakes come out of the oven, wait until they are cool enough to handle, then dip the tops of the cupcakes into the grapefruit simple syrup and set aside to cool completely.
  4. When the cupcakes have cooled completely, you can make your glaze. Whisk together your powdered sugar and extra grapefruit juice, adding a bit more of either one until the consistency is thin or thick enough to dip the tops of the muffins in - you can drizzle the icing, if you like, but I think that just holding the bottoms and dipping the tops into the icing works best. Chop your candied peel a bit and sprinkle it over the iced cupcakes. Serve immediately or keep covered, in an airtight container, at room temperature, for 1 day. After 1 day, you can place them in the fridge for another 2 days.
Recipe by The Crepes of Wrath at