Grapefruit Angel Food Cupcakes with Grapefruit Curd Filling and Coconut Frosting
Fluffy and airy angel food cupcakes, flavored with grapefruit zest and grapefruit juice, and filled with grapefruit curd, topped with a simple and light coconut frosting!
Servings 24 cupcakes
Ingredients
Grapefruit Curd:
- 4 egg yolks at room temperature
- Zest of 1 grapefruit
- 1/3 c. grapefruit juice
- 1/2 c. sugar
- pinch of salt
- 3 tbsp. unsalted butter softened
Angel Food Cupcakes:
- 1 box angel food cake mix
- Zest of 1 grapefruit
- 1/2 c. grapefruit juice
- 3/4 c. water
Coconut Frosting:
- 1 box instant coconut cream pudding mix
- 1 c. milk
- 1 - 8 oz. container whipped topping or Cool Whip thawed
Instructions
For the grapefruit curd:
- In a small bowl, whisk together the egg yolks, grapefruit zest, grapefruit juice, sugar and salt. Transfer to a small saucepan.
- Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
- Remove from heat and add the butter. Mix until smooth.
- Transfer the curd to a small bowl and cover with plastic wrap.
- Refrigerate until chilled, about 30 minutes.
For the cupcakes:
- Line two muffin pans with cupcake liners.
- In a large mixing bowl, combine the cake mix, grapefruit zest, grapefruit juice, and water.
- Beat on low speed for 30 seconds to incorporate, then raise the speed to medium and beat until the mixture is light and fluffy, about 1 minute.
- Fill the cupcake liners 3/4 full with batter.
- Bake at 350 degrees for 13-15 minutes, or until cupcakes are golden brown.
- Cool completely, about 30 minutes.
For the frosting:
- In a large bowl, whisk together the pudding mix and the milk.
- Fold in the whipped topping.
To fill and frost cupcakes:
- Using the end of a wooden spoon (or your finger!), press an indentation into the middle of each cupcake, about 1 inch deep.
- Fill the indentation with 1-2 tsp. grapefruit curd.
- Frost cupcakes with coconut frosting. Enjoy!