Gluten Free Pomegranate Cupcakes
Springy, fluffy cupcakes with tons of tangy pomegranate syrup and pomegranate buttercream
Servings: 24 Cupcakes
Calories: 350kcal
Equipment
- Cupcake pans
Ingredients
For the cupcakes:
- 2 Cups gluten free flour 1-1 mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon)
- 1/2 Cup blanched almond flour
- 1 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 3/4 Cup canola oil
- 3/4 Cup sour cream
- 3/4 Cup milk
- 1 Tbsp vanilla extract
- 1/4 Cup pomegranate molasses
- 1 1/2 Cup white sugar
For the buttercream:
- 2 Cups salted butter room temperature
- 5 Cups powdered sugar
- 1/4 Cup pomegranate molasses
- 2 tsp vanilla extract
- burgundy or red+purple food coloring optional
Instructions
- Preheat the oven to 350° Fahrenheit and line two cupcake trays with paper liners then set aside. In a medium bowl, whisk together the dry ingredients for the cupcakes - the flour, almond flour, baking soda and powder, salt - then set aside. In a large bowl, whisk together the eggs, oil, sour cream, milk, vanilla, pomegranate molasses, and sugar until smooth. Then, add in the whisked dry ingredients and stir together until combined. Spoon batter into the prepared cupcake pans - each cup should be about 2/3-3/4 full. Bake for 18-22 minutes or until tops of cupcakes spring back when touched. Let cool completely before frosting.
- While cupcakes are cooling, make the frosting. In a large bowl, using an electric mixer, beat the room-temp butter, vanilla, and 1 cup of the powdered sugar until smooth. Add in the rest of the powdered sugar, one cup at a time, until completely blended, Add in the pomegranate molasses and food coloring (if you're using some) and blend until combined. Scoop frosting into a piping bag and pipe onto cooled cupcakes, then serve!