Dandy® Vegan Grapefruit Cupcakes

Grapefruit Cupcakes

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24 Cupcakes

What You Need


  • ¾ cup Nut milk, cashew or almond

  • ¾ cup Sugar

  • 2 tsp. Dandy® Grapefruit zest

  • ½ cup Dandy® Grapefruit, freshly squeezed for juice

  • ½ cup Olive oil

  • 2 tsp. Vanilla extract

  • 2 cups All-purpose flour, gluten-free preferred

  • 1 tsp. Sea salt

  • 1 tsp. Baking soda

  • ¼ tsp. Baking powder


  • ½ cup Vegan butter (softened to room temperature)

  • 8 oz. Vegan cream cheese (slightly softened)

  • 2 tsp. Vanilla extract

  • 4 cups Powdered sugar

Curd Filling:

  • ½ cup+ Dandy® Grapefruit, freshly squeezed for juice

  • ½ tbsp. Dandy® Grapefruit zest

  • 2 tbsp. Agave syrup

  • 2 tbsp. Cornstarch

  • 1 tbsp. Coconut cream

  • 1 ½ tsp. Coconut oil

  • Sea Salt

Make It


  1. Preheat the oven to 375 degrees. Line muffin pans with prepared cupcake liners.
  2. In a medium bowl, whisk together nut milk, sugar, Dandy® Grapefruit zest, juice, olive oil and vanilla extract. Mix together in a separate bowl, flour, sea salt, baking powder and baking soda. Blend well. Whisk together the wet mixture and the flour mixture until well blended.
  3. Pour the cake batter into prepared cups, and place in the oven. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 14 to 18 minutes.
  4. Remove from oven, let cool completely, then remove from the pan and set aside to frost.


  1. In a large mixing bowl, add softened butter and beat or whisk vigorously to combine.
  2. Add vegan cream cheese and mix again until creamy and smooth.
  3. Add vanilla extract and sifted powdered sugar in 1 cup increments. 


  1. Combine agave syrup, cornstarch, and sea salt in a medium pot, and whisk until combined.
  2. Add Dandy® Grapefruit juice and zest and whisk until smooth. Heat over medium high heat whisking constantly until thickened to a curd or pudding like consistency, about 10 minutes.
  3. Remove from heat and whisk in coconut cream and coconut oil. Pour into a bowl, and let chill in the fridge until very cold, at least an hour. 


To assemble, pipe the frosting on top of the cooled cup cake and make a large circle on top. Fill the center of the circle with the Dandy® Grapefruit curd and serve. 

Recipe by Chef Todd Fisher