Pomegranate and Vanilla Bean Cupcakes
Pomegranate and Vanilla Bean Cupcakes are a delightful treat that beautifully marries the sweet richness of vanilla with the tartness of fresh pomegranate seeds. Each bite offers a moist and fluffy texture, complemented by light, airy frosting. Perfect for celebrations or cozy evenings, these cupcakes promise an explosion of flavors that will leave your taste buds dancing. Easy to make and visually stunning, they are sure to impress at any gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 2 large eggs
- 2 tsp vanilla bean paste
- ¾ cup milk
- 1 cup fresh pomegranate seeds
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream unsalted butter until light and fluffy; gradually add sugar.
- Add eggs one at a time, mixing well after each addition; stir in vanilla bean paste.
- Alternate adding dry ingredients and milk to the butter mixture until just combined. Fold in pomegranate seeds gently.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cooling completely before frosting.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 195
- Sugar: 12g
- Sodium: 135mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg