Description
Indulge in these vibrant Pomegranate and Vanilla Bean Cupcakes, where the sweetness of vanilla meets the tartness of pomegranate for an unforgettable treat.
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
- 1 tbsp vanilla bean paste (or pure vanilla extract)
- ½ cup unsweetened pomegranate juice
- ½ cup fresh pomegranate seeds
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the room-temperature butter until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition along with the vanilla bean paste.
- Gradually add the dry mixture into the butter-egg mixture while alternating with pomegranate juice. Mix gently without overmixing.
- Gently fold in fresh pomegranate seeds into your batter.
- Fill each cupcake liner about two-thirds full with batter. Bake for approximately 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool before serving warm or at room temperature.
Nutrition
- Serving Size: 1 cupcake (approximately 70g)
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: For added flavor, consider mixing in chocolate chips or swapping pomegranate seeds for fresh berries. Experiment with toppings like whipped cream or crushed nuts for a delightful finish.