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Pomegranate Cupcakes

Blossom Lady
Mar 10, 2021 03:57 AM
Pomegranate Cupcakes

These are vanilla cupcakes, filled with pomegranate jam, frosted with Swiss Meringue Buttercream, and topped with a pomegranate macaron, meringue cookies and fresh pomegranate.These Pomegranate Cupcakes are made out of a very moist and fluffy vanilla cupcake, filled with pomegranate jam, frosted with a pretty swirled Swiss Meringue Buttercream, topped with a Pomegranate Macaron, some meringue cookies, and fresh pomegranate.

Compared to the one I was using before, I like the shapes of the cupcakes way better with the new recipe, they were the most perfect and round cupcakes, also they are a bit sturdier, but still super soft and incredibly moist. Needless to say I am sticking to this new recipe from now on. Try for yourself! The pomegranate jam came out super dark and sweet. I used maple syrup to sweeten it, and a squeeze of fresh lemon should make it all come together nicely!


Vanilla Cupcakes

  • 1 1/2 cups all-purpose flour 191 grams, 6.75 oz
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 cup granulated sugar 200 grams, 7.1 oz
  • 1/2 cup unsalted butter softened
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk room temperature

Pomegranate Jam

  • 2 cups pomegranate seeds
  • 1/4 cup pomegranate juice
  • 3 tablespoons maple syrup
  • 1 tablespoon lemon juice orange juice or any citrus
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Swiss Meringue Buttercream

  • 3 egg whites
  • 3/4 cup granulated sugar 150 grams 5.3 oz
  • 18 tablespoons unsalted butter 255 grams 9 oz
  • 1 teaspoon vanilla
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
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