Pink Grapefruit Cupcakes

Ingredients

• 3 teaspoons double-acting baking powder 
• 8 ounce block chilled
• 4 large eggs 
• 2 cups flour all-purpose
• 1.3 cups granulated sugar 
• 1 teaspoon 1 teaspoon pink grapefruit zest and 2 teaspoons pink grapefruit juice 
• 4 tablespoons 4 tablespoons pink grapefruit zest 
• 1 cup greek yogurt 2% reduced-fat
• 4 cups powdered sugar 
• 2 drops food coloring red
• 0.5 teaspoon salt 
• 0.8 cup butter unsalted
• 0.1 teaspoon vanilla extract pure
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• oven
• hand mixer
• ziploc bags
• spatula

Directions

1. Preheat oven to 35
2. To make cupcakes, combine flour, baking powder, and salt in a medium bowl.
3. Beat butter and sugar with an electric mixer on medium speed until light and fluffy.
4. Add eggs; mix until smooth.
5. Add half of flour mixture, and combine; repeat with remaining flour mixture.
6. Add yogurt and vanilla; blend at low speed. Blend in zest. Scoop dough into 48 mini baking cups (about 2/ 3 full); bake until tops spring back when touched lightly in center (about 10 minutes).
7. Remove from oven; cool completely.
8. To make frosting, place cream cheese in a medium bowl; beat with an electric mixer on medium speed until smooth and creamy.
9. Add powdered sugar, vanilla, grapefruit zest, and grapefruit juice; beat until smooth.
10. Divide the frosting into 2 bowls.
11. Add food coloring to 1 bowl; mix with a spatula until frosting is light pink. Frost cupcakes according to directions in "Ooh! Easy Frosting Trick" (below).
12. Ooh! Easy Frosting Trick
13. To frost minis, place a dollop of frosting on top, and swirl with a spatula like a Mini Offset Stainless-Steel Spatula ($16; williams-sonoma.com). Put frosting in a piping bag with a large round tip (or use a zip-top plastic bag with a corner cut off), and pipe a large dollop on top of each cupcake. Then use another bag with a smaller tip and a different color frosting to make a "bull's-eye" on top of each dollop.