It’s Valentine’s Day week!
Why am I so excited for Valentine’s Day? No, it’s not because I have any sort of love life whatsoever. It’s because I get to make lots of cute little pink and red things with lots of hearts and kisses! Plus on February 15th, all of the chocolate is 75% off! Is that sad? Maybe a little. 😉
Today I made Lemon Pomegranate Cupcakes. These cupcakes…oh. my. gosh. They’re amazing! The lemon cake has the perfect amount of lemon flavor and is so moist. The cake batter was so delicious that I kept the equivalent of a cupcake in the bowl just to lick. My sister said I was gross but meh…whatever. The frosting is naturally colored and flavored with a homemade pomegranate reduction and it is absolutely delicious! Together lemon and pomegranate make the perfect combination. Who would of thought?
Love is in the air. Love of cupcakes, that is.
Lemon Pomegranate Cupcakes
Adapted from Taste and Tell Blog…original recipe here.
|I love hearts.|
|You NEED to try this recipe…so good!|
|I literally ate a cupcake for breakfast with a Starbucks Caffè Mocha…and I only had a tiny little eensy weensy sugar high.|
|I love the colors pink and red, don’t you?|
|Lemon Pomegranate Cupcakes!!!|
Lemon Pomegranate Cupcakes
- 1/2 stick of butter softened
- 1/4 cup coconut oil*
- 1 cup sugar
- 2 eggs
- zest of 1 lemon
- juice from 1/2 lemon
- 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- pinch of salt
- 1/2 cup milk
- 1/4 cup pomegranate juice
- 1 stick of butter softened
- 1 1/2 cups powdered sugar
- Pomegranate seeds
- Preheat the oven to 375F. Line 12 muffin tins with cupcake liners.
- Beat together the butter, coconut oil, and the sugar until light and fluffy. Add in the eggs, one at a time, until fully incorporated. Stir in the lemon zest, juice 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 until combined. Add half of the milk and combine, followed by another third of the flour mixture. Add in the remaining milk then the remaining dry ingredients, mixing just until combined.
- Divide the mixture evenly between the prepared tins and bake in the preheated oven until a tester inserted in the center comes out clean, about 18 minutes. Cool completely.
- While the cupcakes are cooling, start the 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.