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!

5 from 4 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Baking, Dessert

Cuisine American, British, Vegan

Servings small cupcakes

Calories 339 kcal

Equipment

Piping Bag with a Nozzle

Ingredients

For the Cupcakes:

100 g flour
¼ teaspoon bicarbonate of soda
¼ teaspoon baking powder
⅛ teaspoon salt
70 g caster sugar
115 ml unsweetened soya milk
35 ml fresh grapefruit juice
80 ml vegetable oil
1 tablespoon grapefruit zest from about ¼ of a grapefruit

For the Frosting:

75 g dairy-free spread
300 g icing sugar
1 tablespoon 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 ¾ 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 teaspoon 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

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