Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ cup molasses
- 1 cup brown sugar
- 2 eggs
- ½ cup unsalted butter, melted
- ¾ cup whole milk
- ½ cup pomegranate seeds
Instructions
- Preheat your oven to 350°F (175°C). Line cupcake tins with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, and spices.
- In another bowl, mix melted butter and brown sugar until creamy. Add molasses and eggs one at a time, then stir in milk.
- Fold the dry ingredients into the wet mix gently.
- Fill cupcake liners two-thirds full with batter.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Cool in the tray for 5 minutes, then transfer to a wire rack.
- For buttercream, cream together softened butter and powdered sugar until fluffy, add cinnamon and milk.
- Once cupcakes are cool, frost them with buttercream and sprinkle with pomegranate seeds.
Notes
Use room temperature ingredients for the best results. Don’t overmix the batter to ensure fluffy cupcakes.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian