Preheat oven to 350F. Line 18 muffin pans with cupcake liners. Cream butter and sugar together until fluffly. Add the eggs one at a time and then beat in vanilla, sour cream, milk and grapefruit juice. Mix well. In another bowl whisk the flour, baking powder, soda and salt together. Slowly add the flour into the butter mixture and mix until just incorporated. Stir in the zest. Spoon into cupcake liners ⅔ to ¾ full. Bake for 18-20 min. until they bounce back to a light touch and are lightly golden. Let cool on wire racks completely.

For the icing, cream the cream cheese in a large bowl. Carefully incorporate the icing sugar and the zest and juice and continue to beat until light and fluffy. Add more juice if necessary. Color to the desired pink colour and mix well. Place icing in a piping bag with a tip and decorate as desired. I usually use a star tip 21. You don’t have to be fancy. Sprinkle with pink sugar. Place cupcakes in a covered container until you are ready to eat. Refrigerate, remove from fridge 30 min. before serving. Enjoy!!