Lemon Cupcakes with Grapefruit Buttercream
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
Tender, citrus-infused lemon cupcakes are piped high with seasonal grapefruit buttercream frosting for the perfect sweet and tangy treat.
  • ½ cup salted butter
  • ¾ cup and 1 tbsp. granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2.5 tsp. lemon extract
  • 1 and ½ cups all-purpose flour
  • 1 and ¼ tsp. baking powder
  • ¼ tsp. salt
  • Scant ¾ cup buttermilk*
Buttercream Frosting
  • 1 cup salted butter
  • 3 and ½ cups confectioners' sugar
  • Pinch of salt
  • ¼ tsp. cream of tartar
  • 1 tbsp. fresh grapefruit juice*
  • ½ tsp. vanilla extract
  • 2 drops red and 4 drops yellow food colouring (optional)
  • ¼ cup grapefruit curd or citrus jam (optional)
  1. Preheat oven to 350 degrees F. Prepare a muffin tin with liners; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on low until fully combined. Add in eggs and both types of extracts. Mix until just combined.
  3. In a separate bowl, whisk flour, baking powder and salt. Add the flour mixture to the stand mixer in 3-4 batches, running the mixer on the lowest setting and letting combine before adding the next batch.
  4. Let the mixer run on low and slowly pour in the buttermilk. Mix until fully combined.
  5. Scoop batter into cupcake liners evenly, then tap the tin against the counter to release any air bubbles and to settle the batter.
  6. Bake 17 to 20 minutes, or until centres are set and cupcakes bounce back when gently pressed. Remove to a wire rack to cool fully.
Buttercream Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, add butter, confectioners' sugar, salt and cream of tartar. Place a kitchen towel over the top of the mixer and turn on the lowest setting. (Trust me, the sugar will go everywhere if not.) Remove towel once mixture has combined.
  2. Add in fresh grapefruit juice and vanilla extract. Add in food colouring if desired. Mix until fully combined and fluffy.
  1. Assemble once cupcakes are fully cool. To add the optional jam accents (seen in the photos), use a piping bag fitted with a Wilton 1M tip. Scoop 1 tbsp. of jam and fill the first seam of the bag with it, running it up and down the seam. Do the same with the second seam and another tbsp. of jam. Carefully add frosting to the bag, trying not to disturb the jam. Pipe as usual.
  2. I had to refill my bag once more, so I did another round of jam in the seams.
* I made my own buttermilk by pouring a scant ¾ cup original almond milk into a measuring cup, then adding 2 tsp. lemon juice. Let sit for 5 minutes, then use.
* I used freshly squeezed grapefruit juice and highly recommend this.
Recipe by Crumb Kitchen at https://crumbkitchen.com/lemon-cupcakes-grapefruit-buttercream/