Pink Grapefruit Daiquiri Cupcakes tend to be popular for bridal showers, bachelorette parties, but they’re great anytime - for anyone!
Originally Posted July 15, 2010. Updated 2/22/2021
I originally wrote this post over a decade ago, in honour of the then-upcoming release of our first cookbook, "The Spirited Baker"!
At the time, the entirety of the post - aside from the recipe - was simply:
Between the flavor and the color, I think these would be particularly fun for summer bridal showers, bachelorette parties, or just "Girls Night Out".
.
Ooof.
While this recipe has, indeed, been quite popular for bridal showers, baby showers, bachelorette parties, etc over the years, I cringe at how I unknowingly contributed to the whole “gendering of food/drink” thing.
Mea culpa!
So yes, these cupcakes are pink by design... but they’re great for anyone and everyone.
Well, except for my husband, who hates grapefruit. So, they’re great for anyone and everyone who doesn’t have weird aversions to tasty citrus fruit!
Pink Grapefruit Daiquiri Cupcakes
The juice and zest of pink grapefruit play well with the rum and base cupcake ingredients, producing a brightly flavoured, fun cupcake.
The pink grapefruit doesn’t really contribute much in the way of colour, so I do recommend the addition of a bit of food colouring.
While you can use grocery store food colouring for this, I prefer to use a nice quality gel based colour, such as Americolor (what I used when I was in the USA), or ChefMaster (Which is the option more readily available here!)
They’re more concentrated, and come in a lot more colours. Rather than trying to add a small amount of red at a time to achieve a pink, you can pink from any number of pinks... I went with more pastel here, but hot pink is a fun option for these cupcakes, also!
How to Make Pink Grapefruit Daiquiris
Interested in making Pink Grapefruit Daiquiris? Let me tell you how!
This is a two step process, with the first step - making the Pink Grapefruit “Sour” Mix - best to be done ahead of time.
Pink Grapefruit Sour Mix
Daiquiris are made with a sugar, water, and juice mix. Historically, that’s usually come as a processed product called “bar mix”, “bar lime”, or “sour mix”.
While that’s gone out of favour with the rise of craft cocktails, I’ve *always* preferred making the homemade version - it isn’t that much work, and tastes so much better!
Usually, that mix is lemon and lime juices... but here’s my recipe for Pink Grapefruit Sour Mix:
1 ½ cups Water
1 ½ cups Granulated Sugar
2 cups Pink Grapefruit juice *
Combine water and sugar in a saucepan. Heat to boiling, stirring until sugar is dissolved.
Remove from heat and cool. Once syrup is cooled, add pink grapefruit and lime juices, stir well.
Store unused syrup in fridge for no more than 2 weeks.
* Freshly squeezed juice is always best!
Also, you can play with amounts and type of juices used. Try 1 ½ cups lime juice and ½ cup lemon juice for a great margarita mix. Substitute orange juice for some of the lemon and/or lime juice for an interesting citrus mix.
Pink Grapefruit Daiquiris
Fill a glass to the top with ice.
Add 1 ½ - 2 oz white rum to the glass, then top with Pink Grapefruit Sour Mix, adding to the glass until the ice floats.
Pour everything into a blender and blitz until smooth.
Serve in a sugar-rimmed glass.
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Pink Grapefruit Daiquiri Cupcakes
Equipment
Ingredients
Cupcakes
- 2 cups Cake Flour
- 1 ½ cups Granulated Sugar
- 4 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 3.5 oz Package Instant Vanilla Pudding Mix
- 4 Large Eggs
- ½ cup Light / White Rum
- ½ cup Freshly Squeezed Pink Grapefruit Juice
- Zest of 1 Pink Grapefruit
- 1 teaspoon Vanilla Extract
- 1 cup Butter melted
- Pink or Red Food Coloring optional
Frosting
- 1 Batch batch Swiss Meringue buttercream
- Splash Light / White Rum
- Splash Pink Grapefruit Juice
- Zest of 1 Pink Grapefruit
Instructions
- Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
- In bowl of stand mixer, stir together dry ingredients.
- Add eggs to dry ingredients, beat until mixture is completely incorporated and smooth.
- With mixer running on low speed, slowly add rum, grapefruit juice, zest, and vanilla. Turn speed up a little, mix until well incorporated and smooth.
- Carefully add melted butter, and food coloring if you are using it. Continue running the mixer until the butter is completely incorporated, scraping down the sides of the bowl after a minute or so. Batter should be very smooth.
- Pour into prepared cupcake pans – I like to use an icecream or cookie scoop.
- Bake until fully golden and tester comes out clean and cake springs back – about 20 minutes. Cool completely before frosting.
Frosting
- Prepare Swiss Meringue Buttercream, adding rum, grapefruit juice, and zest AFTER the butter has been beat in, and the buttercream has ‘come together’.
Nutrition
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
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