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Grapefruit & poppy seed cupcakes

  • 0:20 Prep
  • 0:20 Cook
  • Makes 12


  • 175g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 190g (1 1/4 cups) self-raising flour
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 1 tablespoon finely grated red grapefruit rind
  • 45g (1/4 cup) poppy seeds
  • 60ml (1/4 cup) fresh red grapefruit juice
  • Chopped red grapefruit segments, to serve


  • 125g cream cheese, at room temperature
  • 50g butter, at room temperature
  • 2 teaspoons finely grated red grapefruit rind
  • 230g (1 1/2 cups) icing sugar


  • 1
    Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. Use electric beaters to beat the butter, sugar, flour, baking powder, eggs and grapefruit rind in a bowl until combined. Add poppy seeds and grapefruit juice. Beat until just combined. Divide among pans. Bake for 18-20 minutes or until a skewer comes out clean. Cool in pans for 5 minutes. Transfer to a wire rack to cool completely.
  • 2
    To make the icing, use electric beaters to beat cream cheese, butter and grapefruit rind in a bowl until pale and creamy. Add icing sugar, 1/4 cup at a time, beating well after each addition until pale and creamy. Spread over cupcakes. Top with grapefruit.

Source: taste.com.au


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