How to Make Pomelo Cupcakes

Two Parts:Making the CupcakeMaking the Frosting

Pomelos are like Godzilla grapefruits. They're huge and have a thick skin. If you can't find one, a regular grapefruit will work, too. Delicious, unexpected citrusy taste!


For the cupcakes

  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup vanilla yogurt
  • 3/4 granulated sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup pomelo juice
  • 2 tablespoons finely grated pomelo zest
  • 1/3 cup canola oil

For the frosting

  • 1/2 cup butter, softened
  • 1/2 cup cream cheese, room temperature
  • 4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 teaspoons finely grated pomelo zest

Part 1
Making the Cupcake

  1. 1
    Preheat the oven to 350° Fahrenheit. Line a muffin pan with cupcake liners.
  2. 2
    In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  3. 3
    In a separate bowl, stir together the yogurt, sugar, milk, vanilla extract, pomelo juice and zest, and oil. With a whisk or handheld mixer, add the dry ingredients to the wet ones a little bit at a time, stopping to scrape the sides of the bowl a few times, and mix until no lumps remain.
  4. 4
    Fill cupcake liners two-thirds of the way and bake for about 20-22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Part 2
Making the Frosting

  1. 1
    In a large bowl, with an electric mixer, cream together the butter and cream cheese until they are fully combined and a lighter color, about 2-3 minutes.
  2. 2
    Slowly beat in the confectioners' sugar in 1/2 cup batches, adding the vanilla extract, lemon extract, and pomelo zest toward the end.
  3. 3
    Continue mixing the frosting on high speed for about 3-7 minutes, until the frosting is light and fluffy.
  4. 4
    Frost your cupcakes!

Article Info

Categories: Baking