Description

This elegant cupcake features a tender, moist cake base, crowned with a generous swirl of creamy vanilla frosting. It is beautifully adorned with glistening pomegranate arils, providing a bright, tart counterpoint, and delicate dark chocolate shavings for a touch of rich cocoa. Each bite offers a harmonious blend of sweet, tangy, and rich flavors with varied textures, baked to a golden perfection.

Ingredients

Scale

**For the Cupcakes:**
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup milk, at room temperature
**For the Vanilla Frosting:**
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
2–3 tablespoons milk or heavy cream
**For Garnish:**
½ cup fresh pomegranate arils
2 tablespoons dark chocolate, finely shaved

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Instructions

**Prepare for Baking:** Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
**Combine Dry Ingredients:** In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
**Cream Butter and Sugar:** In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
**Add Wet Ingredients:** Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
**Alternate Wet and Dry:** Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
**Bake Cupcakes:** Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
**Cool Cupcakes:** Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
**Make Frosting:** While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, beating until smooth. Stir in the vanilla extract. Add milk or cream one tablespoon at a time until the frosting reaches your desired consistency.
**Frost and Garnish:** Once the cupcakes are completely cool, pipe or spread the vanilla frosting onto each cupcake. Garnish immediately with fresh pomegranate arils and dark chocolate shavings.

Notes

Ensure all cold ingredients like butter, eggs, and milk are at room temperature for a smoother batter and better emulsion.

Do not overmix the batter; overmixing can lead to tough cupcakes. Mix until just combined.

Always allow cupcakes to cool completely before frosting to prevent the frosting from melting.

To easily get pomegranate arils, cut the pomegranate in half, hold it cut-side down over a bowl, and gently tap the back with a wooden spoon.

For perfect chocolate shavings, use a vegetable peeler on a block of dark chocolate.

Prep Time: 25 minutes
Cook Time: 20 minutes

Nutrition

Calories: 350 kcal
Fat: 18g
Carbohydrates: 55g
Protein: 4g