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Lemon Pomegranate Cupcakes

Deborah, Taste and Tell
  • 43 minutes
  • Serves 24

INGREDIENTS

1 cup

butter, at room temperature

2 cups

sugar

4

eggs

zest of 2 lemons

juice from 1 lemon

1 tsp

vanilla or lemon extract

3 cups

flour

2 tsp

baking powder

1/2 tsp

salt

1 cup

milk

1/2 cup

pomegranate juice

1 cup

butter, softened

3 cups

powdered sugar

Pomegranate seeds