A Sweet Spring Treat: Grapefruit Cupcakes with Whipped Berry Frosting

With Easter around the corner, it’s time to enjoy a sweet treat that complements the fresh flavors and bright colors of spring. These Grapefruit Cupcakes with Whipped Berry Frosting are the perfect choice!

Created exclusively by Tallahassee’s premier cupcakery, Lucy & Leo’s, for The Happy Everything Cookbook by Coton Colors, these vibrant vegan delights will have kids and adults alike on the hunt for more long after the eggs have been found.

Grapefruit Cupcakes with Whipped Berry Frosting (Vegan)

Yields 12 cupcakes


  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1 ½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup canola oil
  • ¾ cup sugar
  • 2 ½ teaspoons vanilla bean paste
  • ⅓ cup grapefruit juice

Preheat oven to 350 degrees and adjust oven rack to middle position.

Line cupcake pan(s) with 12 paper liners.

In a medium bowl, whisk soy milk and vinegar together; set aside to curdle for 3 minutes. Using an electric mixer, beat together soy milk mixture, oil, sugar, and vanilla bean paste. In a separate bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until well combined. Fold in grapefruit juice after ingredients have been thoroughly incorporated.

Fill cupcake liners ⅔ full, and bake for 20 minutes or until toothpick inserted in center of cupcakes comes out clean. Remove pan from oven and allow cupcakes to cool before frosting.

Note: Pure vanilla extract can be evenly substituted for vanilla bean paste.

Whipped Berry Frosting:

  • ¼ cup blueberries
  • ½ cup chopped strawberries
  • 1 cup vegan butter substitute
  • 2-3 tablespoons soy milk
  • 2 cups powdered sugar

Puree blueberries and strawberries in a food processor and strain juice; set aside. Using an electric mixer, beat butter substitute until creamy. Add 1 tablespoon soy milk. Gradually add powdered sugar and remaining soy milk alternately until smooth and creamy. Add berry puree to mixture until well combined. Spread or pipe onto cupcakes as desired. Top with fresh strawberries or blueberries.

Need more Easter inspiration? Find egg hunt ideas, tips and tastes perfect for holiday and everyday entertaining in The Happy Everything Cookbook. Featuring savory ideas to stir new traditions and memories, the cookbook is comprised of 250 full color pages broken up into chaptered menus. With vivid photography and intricately flavored recipes, creative inspiration and humorous anecdotes, Coton Colors Founder and Owner, Laura, and her dear friend Susan Murray, a.k.a. “The Curious Cook,” offer a peek into the often unpredictable occasions of their lives.