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Nutrition Facts
Serving Size 265 g
(Approx. 12 Servings)
Amount Per Serving
Calories 870 Calories From Fat 510
% Daily Value*
Total Fat 57 g 88%
Saturated Fat 25 g 125%
Trans Fat 0.5 g
Cholesterol 1360 mg 453%
Sodium 530 mg 22%
Total Carbohydrate 69 g 23%
Dietary Fiber 1 g 4%
Sugars 48 g
Protein 22 g
Vitamin A 45% Iron 25%
Vitamin C 15% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grapefruit Curd Stuffed Cupcakes
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
12  People


Recipe makes 12 Servings

1 box, yellow cake mix
6 large egg yolks
1 Tsp kosher salt
1 cup(s) sugar
3 grapefruit, zest from all and 1 cup reserved grapefruit juice
8 Oz unsalted butter, cut into pieces or pads
1 whipped vanilla frosting
1 Tbsp grapefruit, zest only for frosting
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Make cupcakes according to package instructions and set aside to cool when done.
Fill a medium sized, deep saucepan approximately 1/3 full of water and place over high heat. Bring to a simmer then lower heat to maintain a simmer.
Meanwhile, in a stainless steel or glass bowl whisk together egg yolks, salt, sugar, grapefruit zest and juice.
Place bowl over simmering water and whisk constantly until mixture starts to get thick, about 8 to 12 minutes.
Slowly add in butter pieces, whisking vigorously. Continue cooking until mixture gets fairly thick like a loose pudding.
Remove to a container, cover with plastic wrap touching curd so it does not form a skin. Chill at least an hour or until curd is thick and fully set up.
Fill a pastry bag or plastic bag fitted with a tip with the curd. Insert tip into top center of each cupcake and fill with approximately 1-2 teaspoons of curd.
In a bowl whisk frosting with remaining grapefruit zest. Frost each cupcake before serving.


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