Grapefruit Poppy Seed Cupcakes

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*Disclaimer: This post contains affiliate links. To learn more, please go here.Who's ready for some grapefruit poppy seed cupcakes?? I know I certainly am! These cupcakes are light and pack a citrus punch of grapefruit that's topped with such a simple buttercream that has a little texture and crunch from the poppy seeds. Want to add even more to the buttercream? Just add in a little bit of grapefruit zest or even make it into a poppy seed cream cheese buttercream for a little more tang. It'll be delicious either way you go!Not a fan of grapefruit? No problem! Just replace the juice with lemon, lime, or even orange juice and make it your own! I cannot say this enough and will always give you other options when it comes to baking. It's a science and it's always fun to make it your own! Just follow the recipe and just substitute out the juice and zest for what suits your needs. So instead of grapefruit poppy seed cupcakes you can make them into lemon poppy seed cupcakes! Now that sounds delicious!

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Above are some products that I personally use and recommend for this recipe and to have for everyday use. I highly recommend having a cookie/ice cream scoop in your kitchen arsenal. Having one makes it easy to scoop cupcake batter into the liners and makes the batter distributed evenly.

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grapefruit poppy seed cupcakes

light and tart cupcakes topped with a simple buttercream with poppy seeds

cupcakes

• 1 1/4 cup cake flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp grapefruit zest
• 1/4 cup grapefruit juice
• 3/4 cup buttermilk

buttercream

• 1 cup unsalted butter (room temp)
• 4 cup powdered sugar
• 1 tbsp poppy seeds
• 1 1/1 tsp vanilla
• pinch salt
• 2-3 tbsp heavy cream

cupcakes

1. preheat the oven to 350 degrees F and place cupcake liners into the cupcake tins. in a large bowl combine the cake flour, sugar, salt, and baking soda and whisk to combine. in another bowl, mix together the egg, oil, grapefruit zest and juice, buttermilk and vanilla. add the wet into the dry and mix until everything is fully incorporated. using an cookie scoop, distribute the batter into the cupcake tins and bake for 14-16 minutes or until a toothpick comes out clean. let cool.

buttercream

1. put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes.