Butter Cupcakes with Grapefruit Buttercream

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Buttercream: Place butter into a bowl of a stand mixer or into a large mixing bowl and cream. With the motor running, add 2 cups of powdered sugar, 1/2 cup at a time, to the butter until fully incorporated and smooth. Stir in the grapefruit juice until fully incorporated. Add the remaining powdered sugar, 1/2 cup at a time until you have a good buttercream consistency. Set aside until ready to use, (if using at a later time, store in an airtight container and re-whip before using for best consistency).

3. 3

   Cupcakes: Place flour, baking powder and salt in a mixing bowl and whisk together. Set aside.

4. 4

   Place butter and sugar in the bowl of a stand mixer or in a mixing bowl and cream together. Add eggs, one at a time, scraping down the sides of the bowl after each addition. Fold in the vanilla and almond extract.

5. 5

   Add the flour mixture to the butter mixture and beat together until fully combined. Stir in almond milk until a loose batter has formed.

6. 6

   Line a muffin tin with cupcake liners and fill each liner 2/3 of the way with the batter.

7. 7

   Bake cupcakes for 22 to 25 minutes or until a toothpick comes out clean when inserted into the center of the cupcake.

8. 8

   Allow cupcakes to cool completely before frosting.

9. 9

   Finish the cupcakes with fresh grapefruit zest and serve.