chai tea creme grapefruit cupcakes

Name: Chai Tea Creme Grapefruit Cupcakes
Prep time: 1 h 30 min
Cook time: 45 min
Yield: 12
Ingredients: 1 1/2 cup(s) sifted flour; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1/4 cup(s) butter, softened; 3/4 cup(s) sugar; 1 - egg white; 1/2 cup(s) buttermilk; 1/2 cup(s) juice from pink grapefruit; 1 tablespoon(s) pink grapefruit zest; 1/2 teaspoon(s) lemon juice; ## ICING; 1 - 8 ounce package of cream cheese; 1/2 cup(s) powdered sugar; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) ground cloves; 1/2 teaspoon(s) cardamom

(1 RATING)

73 Pinches 1 Photo

Amy Wexler

Castro Valley, CA

Updated on Aug 25, 2011

Grapefruit and buttermilk are both high in nutrition, but create a tender texture in baked goods. Grapefruit is fantastic for digestion and the spices in the icing give the cupcakes a great nose...Making these is wonderful calming aromatherapy!

Rate

Here they are before frosting, you can top them with candied grapefruit as well but I find they are sweet enough!

prep time 1 Hr 30 Min

cook time 45 Min

method ---

yield 12

Ingredients

1 1/2 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, softened
3/4 cup sugar
1 - egg white
1/2 cup buttermilk
1/2 cup juice from pink grapefruit
1 tablespoon pink grapefruit zest
1/2 teaspoon lemon juice
ICING
1 - 8 ounce package of cream cheese
1/2 cup powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cardamom

How To Make chai tea creme grapefruit cupcakes

Step 1

Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat butter and sugar with an electric mixer. Beat in egg white. Combine lemon extract, grapefruit juice, zest, and buttermilk in a small bowl. Add half the buttermilk mixture and beat on low speed. Add half the flour mixture and beat just until combined. Repeat with remaining buttermilk and flour mixture. Divide batter evenly into the prepared cups. Bake for 15-20 minutes, until the cupcakes spring back when the tops are pressed or until a toothpick tester comes out clean. Remove the cupcakes from the muffin pan an cool completely on a wire rack. In a medium bowl, beat ingredients for icing until smooth. Once the cupcakes are cool, use a small spatula or butter knife to ice them. Store refrigerated in an airtight container for up to 5 days.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes