Go Back
+ servings
Vegan Grapefruit Cupcakes

Vegan Grapefruit Cupcakes

Cupcakes with a difference! Not only vegan, but these also have the most delicious bittersweet grapefruit flavour and are as moist and soft as you could ever imagine! Topped with grapefruit flavoured icing and little droplets of candied grapefruit peel, our Vegan Grapefruit Cupcakes may not be a hit with children, but will impress adults who love bitter citrus flavours!
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baking, Dessert
Cuisine American, British, Vegan
Servings 9 small cupcakes
Calories 339 kcal

Equipment

  • Piping Bag with a Nozzle

Ingredients
 
 

For the Cupcakes:

  • 100 g flour
  • ¼ tsp bicarbonate of soda
  • ¼ tsp baking powder
  • tsp salt
  • 70 g caster sugar
  • 115 ml unsweetened soya milk
  • 35 ml fresh grapefruit juice
  • 80 ml vegetable oil
  • 1 tbsp grapefruit zest from about 1/4 of a grapefruit

For the Frosting:

  • 75 g dairy-free spread
  • 300 g icing sugar
  • 1 tbsp grapefruit juice
  • candied grapefruit peel (optional, but recommended), see link on how to make your own in the text above

Instructions
 

To Make the Cupcakes:

  • Preheat the oven to 170°C Fan. Place 8-9 cupcake liners in a muffin tin or simply use silicone cupcake moulds.
  • In a mixing bowl, sift the flour, bicarb of soda, baking powder and salt.
  • In a separate bowl, whisk sugar, soya milk, oil, grapefruit juice and zest.
  • Pour the wet ingredients into the flour mixture and stir just enough to combine.
  • Fill the cupcake moulds/ liners about 3/4 full. Then bake in the centre of the oven for 20 minutes. Alow the cupcakes to cool completely before icing them.

Make the Frosting:

  • In a large bowl, mix icing sugar, grapefruit juice and dairy-free spread. You can use a drop of food colouring too (I used a drop of red). Keep on mixing until almost all the icing sugar is incorporated and you have a thick paste (it may take a while, but keep pressing the mixture against the walls of the bowl with the back of the spoon). If you need to loosen your icing, add tsp of soya milk.
  • Place the icing in the fridge to firm up whilst the cupcakes are cooling.
  • Fill a piping bag with the frosting and pipe spirals on the cooled cupcakes. Decorate with some candied grapefruit peel, if using.
  • Store in the fridge up until serving.

Nutrition

Calories: 339kcalCarbohydrates: 52gProtein: 2gFat: 15gSaturated Fat: 9gSodium: 137mgPotassium: 36mgFiber: 1gSugar: 43gVitamin A: 368IUVitamin C: 3mgCalcium: 26mgIron: 1mg
Keyword Dairy Free Cupcake Recipe, Dairy Free Grapefruit Cupcakes, Dairy-Free Baking, Eggless Baking, Eggless Cupcake Recipe, Eggless Grapefruit Recipe, Grapefruit Cupcake Recipe, Grapefruit Cupcakes, Plant Based Baking, Plant-BAsed Cupcakes, Vegan Baking, Vegan Cupcake Recipe, Vegan Cupcakes, vegan desserts, Vegan Grapefruit Cupcake, Vegan Grapefruit Cupcake Recipe, Vegan Recipes
Tried this recipe?Let us know how it was!