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Raspberry Pomegranate Swirl Cupcakes with Pomegranate Buttercream

Cupcakes adapted by Chris Scheuer from Back in the Days Bakery Cookbook
  • 0 minutes
  • Serves 32

INGREDIENTS

4

Eggs, large

1 cup

Raspberry jam

2 tbsp

Reserved raspberry-pomegranate syrup

1 1/4 cups

All purpose flour

2 1/2 tsp

Baking powder

1 3/4 cups

Cake flour

5 cups

Powdered sugar

1 tsp

Salt

1 3/4 cups

Sugar

4 tsp

Vanilla

1/2 cup

Pomegranate arils or seeds

1 cup

Butter

8 oz

Butter

1 tbsp

Half & half

1 cup

Whole milk

2 ounces cream cheese or Neufchâtel (softened)