Pink Grapefruit Cupcakes with Guava Truffle Cookies

Name: Pink Grapefruit Cupcakes with Guava Truffle Cookies and Rosewater Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups cake flour; 1 3/4 teaspoons baking powder; 1/2 teaspoon salt; 5 tablespoons butter, cubed; 1 1/4 cups sugar; 2 extra-large whole eggs; 3 large egg yolks; 1 1/2 teaspoons grapefruit oil; 3 tablespoons grapefruit zest; 1/4 cup vegetable oil; 1/3 cup grapefruit juice; Guava Truffle Cookies, recipe follows; Rosewater Frosting, recipe follows; 2 1/2 cups vanilla sandwich wafer cookies, finely ground; 1/8 teaspoon salt; 6 tablespoons unsalted butter, melted; 3 teaspoons guava extract, divided; 2 cups white chocolate chips; 1/4 (14-ounce) can condensed milk; 16 ounces cream cheese, softened; 6 teaspoons rosewater; 1 1/8 cup sifted powdered sugar; 4 to 8 teaspoons cream, as needed

Servings: persons

1 3/4 cups cake flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons butter, cubed
1 1/4 cups sugar
2 extra-large whole eggs
3 large egg yolks
1 1/2 teaspoons grapefruit oil
3 tablespoons grapefruit zest
1/4 cup vegetable oil
1/3 cup grapefruit juice
Guava Truffle Cookies, recipe follows
Rosewater Frosting, recipe follows
2 1/2 cups vanilla sandwich wafer cookies, finely ground
1/8 teaspoon salt
6 tablespoons unsalted butter, melted
3 teaspoons guava extract, divided
2 cups white chocolate chips
1/4 (14-ounce) can condensed milk
16 ounces cream cheese, softened
6 teaspoons rosewater
1 1/8 cup sifted powdered sugar
4 to 8 teaspoons cream, as needed

1
Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
2
Sift together the flour, baking powder, and salt.
3
Set aside.
4
In a large bowl, cream together the butter and sugar until light and fluffy.
5
Beat in the eggs and yolks, 1 at a time, and then stir in the grapefruit oil and grapefruit zest.
6
Stir in the vegetable oil.
7
Fold in the flour mixture, alternating with the grapefruit juice.
8
Fill the cupcake liners about two-thirds full.
9
Put in a piece of Guava Truffle Cookie in each cup.
10
Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 12 minutes.
11
Cool completely, and then frost with Rosewater Frosting and enjoy!
12
Preheat the oven to 350 degrees F.
13
Combine the cookie crumbs and salt with the melted butter and 1 teaspoon guava extract.
14
Press into the bottom of a greased 13 by 9-inch pan.
15
Bake for 8 minutes and let cool.
16
Melt the chocolate chips and condensed milk together until completely melted and combined.
17
Stir in the remaining 2 teaspoons guava extract.
18
Pour over the cookie crust and let cool.
19
Beat the cream cheese until soft and smooth.
20
Beat in the rosewater.
21
Beat in the powdered sugar.
22
Beat in the cream, 1 teaspoon at a time, if the frosting is too thick.

2806

kcal

Calories

160

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 3/4 cups cake flour, 1 3/4 teaspoons baking powder, 1/2 teaspoon salt, 5 tablespoons butter, cubed, and more.

Yes, Pink Grapefruit Cupcakes with Guava Truffle Cookies and Rosewater Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pink Grapefruit Cupcakes with Guava Truffle Cookies and Rosewater Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions