Vanilla Cupcakes with Rose Pink Pomegranate Buttercream

Vanilla Cupcakes with Rose Pink Pomegranate Buttercream

  Valentine’s Day is right around the corner, which means it’s the perfect time to bake something pink and adorn it with pretty flowers! So, I broke out my seldom used muffin tin and put my rusty cupcake frosting skills to work and made these vanilla cupcakes with rose pink pomegranate buttercream. It’s been quite some time since I last made cupcakes or just a plain, yellow cake for that matter. Actually, I don’t think I’ve ever come up with a yellow vanilla cake for the blog, so this is probably a first. After two failures and thirty cornbread (they literally looked like cornbread, thanks, chickens!) cupcakes later, I finally got my ratios right. The outcome was a soft, moist, and not too custardy-tasting cupcake. The frosting came out smooth, and not too sweet; with a pleasant tang and rosy pink hue from the pomegranate juice. I was originally going to use a fresh pomegranate but found it was much easier to use the bottled juice instead. 

  Then came the recollection of why I don’t like making cupcakes in the first place: frosting cupcakes. You would think it easy compared to a layer cake, but damn it’s difficult to get these things looking good! Seriously though, it’s an art and it takes lots of practice. Out of twelve cupcakes, I was only able to frost five. FIVE. The rest I may or may not have stabbed with the frosting spatula and angrily ate. In the end, it was nothing a few mini-roses and baby’s breath couldn’t fix. Overall, I’m quite happy with how these cupcakes turned out, even if it was just five that made the cut.

Vanilla Cupcakes with Rose Pink Pomegranate Buttercream

  ingredients: makes about 15 cupcakes

180 grams (1 1/2 cups) unbleached all-purpose flour

64 grams (1/2 cup) cake flour

2 teaspoons baking powder

1 teaspoon kosher salt

226 grams (1 cup) unsalted butter, room temperature

196 grams (1 cup) sugar

1 tablespoon pure vanilla extract

1/4 teaspoon pure almond extract

1 large egg, room temp. 

3 large egg whites, room temp.

107 grams (1/2 cup) coconut milk (preferably the brand ‘So Delicious Dairy Free Original Coconut Milk’), room temp.


339 grams (1 1/2 cups) unsalted butter, room temp.

3 cups powdered sugar

2/3 cups pomegranate juice, room temp.

2 tablespoons coconut milk, room temp.

1 teaspoon pure vanilla extract

1/4 teaspoon salt (use more if needed)


  1. Preheat the oven to 350° F / 177° C. Prepare a muffin tin with paper baking cups.
  2. With an electric mixer, cream together the butter, sugar, vanilla, and almond extract on high speed until pale and fluffy; about 3-5 minutes. Scrape down the bowl half-way through. Add the whole egg and beat on low until combined. Scrape down the bowl and add the egg whites. Beat on low until combined. With the mixer still on low, add half the flour and half the coconut milk to the creamed mixture; once just combined, add the remaining 1/2 of the flour and milk. Beat until the flour is just incorporated(don’t over mix!). Using an ice cream scoop, spoon the batter into the baking cups, filling them half-way full. Use a spoon to spread them around until they’re even in the cups. Bake 17-19 minutes, checking for doneness at the 17-minute mark. If not done, bake for two more minutes. Immediately remove the cupcakes (carefully) from the muffin tin and place them on a cooling rack to cool completely. 
  3. Meanwhile, beat together the butter, powdered sugar, and salt until smooth. Scrape down the bowl and add the vanilla, coconut milk, and pomegranate juice. Beat on high speed for 4-5 minutes until voluminous, smooth, and light. Once the cupcakes are fully cooled, frost then decorate with fresh flowers if desired.
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