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Lemon Pomegranate Cupcakes
Tangy lemon pomegranate cupcakes are a festive touch to any celebration.
Course
Dessert
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
45
minutes
minutes
Servings
18
Calories
446
kcal
Author
Robin Gagnon
Ingredients
Lemon Cupcakes
1
cup
butter
at room temperature
2
cups
sugar
4
eggs
zest of 2 lemons
juice from 1 lemon
1
teaspoon
vanilla or lemon extract
3
cups
flour
2
teaspoons
baking powder
½
teaspoon
salt
1
cup
milk
Pomegranate Frosting
½
cup
pomegranate juice
1
cup
2 sticks butter, softened
3
cups
powdered sugar
Pomegranate seeds
US Customary
-
Metric
Instructions
Lemon Cupcakes
Preheat your oven to 375F. Line 24 muffin tins with cupcake liners.
Beat the butter and the sugar until light and fluffy.
Add in the eggs, one at a time, until fully incorporated.
Mix in the lemon juice, zest and vanilla extract.
In a large bowl, mix together the flour, baking powder and salt.
Add one third of the dry ingredients to the butter mixture and mix for 1 minute until well combined.
Add half of the milk and mix, now add another third of the flour mix.
Add in the rest of the milk then the rest of the dry ingredients, mix for 2 minutes.
Using a spoon or scoop fill the cupcakes ¾ of the way full in the prepared tins and bake about 18-20 minutes.
Cool completely.
While the cupcakes are cooling, start the frosting.
Pomegranate Frosting
Place the pomegranate juice in a small saucepan and bring to a boil.
Boil until it has reduced by half.
Cool completely.
Beat the butter until light and creamy.
Add the powdered sugar and beat on low until combined.
Add in the cooled, reduced pomegranate juice and beat until smooth and fluffy, about 3 minutes.
Pipe the frosting onto the cupcakes and top with fresh pomegranate seeds.
Nutrition
Calories:
446
kcal
|
Carbohydrates:
59
g
|
Protein:
4
g
|
Fat:
22
g
|
Saturated Fat:
13
g
|
Cholesterol:
91
mg
|
Sodium:
266
mg
|
Potassium:
119
mg
|
Sugar:
43
g
|
Vitamin A:
705
IU
|
Calcium:
50
mg
|
Iron:
1.2
mg