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1
Preheat the oven to 350 degrees.
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2
Grease and/or line a 12-cup muffin tin.
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3
Sift together the flour, baking powder, and salt into a small bowl.
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4
In a larger bowl, combine the sugar and grapefruit zest and rub together with your hands until the sugar is a pale yellow/orange color.
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5
Add the yogurt, eggs, and vanilla to the sugar mixture.
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6
Slowly whisk the dry ingredients into the wet ingredients until just incorporated.
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7
With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated.
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8
Pour 1/4 cup of batter into each muffin cup and bake for 15-20 minutes or until the cakes are a golden color and they spring back when touched.
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9
Make the simple syrup while the cakes bake.
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10
Pour the grapefruit juice and the sugar into a small pan.
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11
Heat over medium heat until the sugar dissolves and the mixture is clear.
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12
Set aside.
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13
When the cakes are done, allow them to cool in the pan for a few minutes.
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14
While the cupcakes are still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak inches Allow the cupcakes to cool completely and remove from the pan.
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15
Make the glaze.
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16
Whisk the grapefruit juice and confectioners sugar together until smooth.
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17
Drizzle over the cake and allow to harden for a little bit.
