Pomegranate Velvet Cupcakes with Pomegranate Cream Cheese Frosting
Ingredients
- Pomegranate Cream Cheese Frosting1 1/2 cups pomegranate juice
- 1 stick soft butter
- 8 oz cream cheese, at room temperature
- 14 oz powdered sugar
- Pomegranate Velvet Cupcakes2 1/2 cups pomegranate juice
- 16 oz sugar
- 3 1/2 sticks soft butter
- 4 large eggs
- 1 1/2 cups buttermilk
- 2 Tbs white vinegar
- 2 tsp vanilla extract
- 15 oz all-purpose flour
- 1 1/2 oz cocoa powder
- 3/4 oz baking soda
- 1 pinch salt
- 1/4 cup heavy cream
- 1 cup pomegranate seeds (garnish)
Directions
- Pomegranate Cream Cheese FrostingReduce the pomegranate juice, over low heat, down to 3/8 cup. Allow to cool.
- Place butter into an electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute.
- Add the cream cheese and continue to mix for 2 more minutes.
- Turn the speed down to low and slowly add in the powdered sugar and pomegranate juice reduction. Mix until the sugar is fully combined.
- Remove icing from the mixer and place it into a piping bag with a round or star tip.
- Pomegranate Velvet CupcakesPre-heat oven to 350° F. Reduce the pomegranate juice, over low heat, down to 3/8 cup.
- Place the sugar and soft butter in the bowl of the electric mixer with the paddle attachment. Cream on medium-high speed until the mixture is pale yellow and fluffy.
- Turn the speed down to low and add the eggs in one at a time.
- In a separate bowl, combine the buttermilk, pomegranate juice reduction, white vinegar, and vanilla extract; slowly add half of this to the mixer.
- Combine the flour, cocoa powder, baking soda, and salt, and then sift at least two times until well mixed. Add half of this to the mixer.
- Add the remaining half of the liquids to the mixer, and then add the remaining dry ingredients. Finish off with the heavy cream. Beat until just combined.
- Place cupcake liners into a cupcake pan, and using a spoon, fill each with the batter until about 3/4 full.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Allow the pan to cool slightly, and then remove the cupcakes, placing them on a wire rack to cool fully.
- Once the cupcakes are cooled completely, they can be iced with the pomegranate cream cheese frosting and topped with pomegranate seeds.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.