Hamdi Saidani Pomegranate Cupcake Recipe made of light and fluffy vanilla cupcakes infused with pomegranate juice, topped with a creamy pomegranate frosting it serves about 12 and takes about 30 minutes to prepare and bake, perfect for any celebration.
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💕 Why You’ll Love This Pomegranate Cupcake Recipe :
- Delicious Flavor: The sweet and tart flavor of pomegranate makes these cupcakes a refreshing treat.
- Beautiful Presentation: The vibrant pink color of the frosting and pomegranate seeds creates an eye-catching dessert.
- Easy to Make: This recipe is straightforward, requiring simple ingredients and minimal effort, making it accessible for all bakers.
- Perfect for Any Occasion: Whether for birthdays, holidays, or casual gatherings, these cupcakes are a delightful addition to any dessert table.
- Healthy Twist: Using pomegranate juice adds a nutritional boost to your dessert without compromising on taste.
❓ What Is Pomegranate Cupcake Recipe?
Pomegranate Cupcake Recipe features soft and moist vanilla cupcakes infused with pomegranate juice and topped with creamy pomegranate frosting. This delightful treat showcases the fruity flavor of pomegranate, making it a unique and enjoyable dessert.
🍒 Pomegranate Cupcake Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup pomegranate juice (fresh or bottled)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tablespoons pomegranate juice
- 1 teaspoon vanilla extract
- Pomegranate seeds for garnish
🧁 How To Make Pomegranate Cupcake
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the pomegranate juice and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, pomegranate juice, and vanilla extract, beating until smooth and fluffy.
- Once the cupcakes are completely cool, frost them with the pomegranate frosting and garnish with pomegranate seeds.
💭 Recipe Tips:
- Use Fresh Juice: For the best flavor, use fresh pomegranate juice rather than bottled. It makes a noticeable difference in taste.
- Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing.
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined to keep the cupcakes fluffy.
- Cool Completely: Make sure the cupcakes are completely cool before frosting to prevent melting the frosting.
🍧 What To Serve With Pomegranate Cupcake?
Pomegranate Cupcake pairs wonderfully with a scoop of Lemon Gelato, a dollop of whipped cream, or a side of fresh fruit salad it also complements herbal teas and light coffee, making it a versatile dessert option.
🎚 How To Store Leftovers Pomegranate Cupcake?
- Refrigeration: Store leftovers pomegranate cupcake in an airtight container in the refrigerator for up to 3 days to keep them fresh.
- Freezing: You can freeze leftovers pomegranate cupcake without frosting for up to a month wrap them individually in plastic wrap and place them in a freezer-safe bag.
🥵 How To Reheat Leftover Pomegranate Cupcake?
- In The Microwave: Place leftovers pomegranate cupcake on a microwave-safe plate and heat for 10-15 seconds until slightly warm.
- In The Oven: Preheat the oven to 350°F (175°C) and heat leftovers pomegranate cupcake for about 3-4 minutes covered with foil to keep them moist.
FAQ’S
How do you prevent Pomegranate Cupcake from sticking to the liners?
To prevent Pomegranate Cupcake from sticking to the liners, use high-quality cupcake liners and ensure that the cupcake batter is not overfilled. Filling each liner about two-thirds full helps in proper rising without sticking.
How do you know if Pomegranate Cupcake is overbaked?
You can tell if Pomegranate Cupcake is overbaked if the tops appear dry and have a darker color than desired. Additionally, if the toothpick inserted comes out clean but the cupcake feels too firm when touched, it may have been baked for too long.
What is the ideal oven temperature for baking Pomegranate Cupcake?
The ideal oven temperature for baking Pomegranate Cupcake is 350°F (175°C) this temperature allows the cupcakes to rise evenly and bake thoroughly without burning. Always preheat your oven to ensure consistent baking results.
What is the best way to frost Pomegranate Cupcake?
The best way to frost Pomegranate Cupcake is to use a piping bag fitted with a decorative tip for a professional look. Alternatively, you can spread the frosting on with a spatula for a more rustic appearance.
Can you make Pomegranate Cupcake ahead of time?
Yes, you can make Pomegranate Cupcake ahead of time. Bake the cupcakes and store them in an airtight container. You can frost them on the day you plan to serve them to maintain freshness and prevent the frosting from becoming soggy.
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Pomegranate Cupcake Nutrition Facts
Serving Size: 1 Cupcake
- Calories: 211
- Total Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 180mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 2g
Pomegranate Cupcake Recipe
Description
Pomegranate Cupcake Recipe made of light and fluffy vanilla cupcakes infused with pomegranate juice, topped with a creamy pomegranate frosting it serves about 12 and takes about 30 minutes to prepare and bake, perfect for any celebration.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the pomegranate juice and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, pomegranate juice, and vanilla extract, beating until smooth and fluffy.
- Once the cupcakes are completely cool, frost them with the pomegranate frosting and garnish with pomegranate seeds.
Notes
- Use Fresh Juice: For the best flavor, use fresh pomegranate juice rather than bottled. It makes a noticeable difference in taste.
Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing.
Don’t Overmix: When combining wet and dry ingredients, mix until just combined to keep the cupcakes fluffy.
Cool Completely: Make sure the cupcakes are completely cool before frosting to prevent melting the frosting.
