Grapefruit poppy seed cupcakes

Ingredients

• 175g butter, at room temperature
• 155g (3/4 cup) caster sugar
• 190g (1 1/4 cups) self-raising flour
• 1/2 teaspoon baking powder
• 3 eggs
• 1 tablespoon finely grated red grapefruit rind
• 45g (1/4 cup) poppy seeds
• 60ml (1/4 cup) fresh red grapefruit juice
• Chopped red grapefruit segments, to serve
• 125g cream cheese, at room temperature
• 50g butter, at room temperature
• 2 teaspoons finely grated red grapefruit rind
• 230g (1 1/2 cups) icing sugar

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