Vanilla cupcakes with pomegranate frosting recipe

Ingredients

• 1½ cups of all-purpose flour
• ¾ cup of sugar
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• ¼ cup of butter, softened
• 1 large egg
• 1 tablespoon of vanilla extract
• ¼ cup of buttermilk
• 3 tablespoons of heavy cream

• ½ stick of unsalted butter, softened
• 1½ cups of powdered sugar
• 1 cup pomegranate juice, reduced until thick and concentrated

1. Preheat oven to 350°F and line muffin pans with paper liners.
2. In a large bowl, sift together dry ingredients, except sugar.
3. In another bowl, whisk together sugar and egg until fluffy and whisk in your remaining wet ingredients.
4. Fold the dry ingredients into your wet ingredients and mix until well combined.
5. Spoon your batter into the muffin cups.
6. Bake the cupcakes for 20 - 25 minutes until a wooden toothpick put into the center comes out clean.
7. Let the cupcakes cool in the muffin tin for a couple of minutes and then transfer them to a wire rack to cool completely.
8. For the frosting, beat the sugar and butter together until smooth and whisk in pomegranate juice. Let sit in refrigerator until ready to be used. Frost cooled cupcakes.