Orange and Pomegranate Cupcakes | The Little Shop of Olive Oils

Orange and Pomegranate Cupcakes

Tracey Wilkinson

I love these cupcakes!  Joanne from the Cake Bar made some for samples at our house and they did not last!

Ingredients:

Cupcakes:

  • 1 1/4 cup flour
  • 1 cup of sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 6 tbsp Blood Orange Olive Oil
  • 1 tsp Pomegranate Balsamic Vinegar
  • 1 tbsp Extra Virgin Olive Oil (mild variety) for coating the muffin cups
  • 2 eggs
  • 1/4 cup plain Greek yogurt
  • 1/4 cup milk

Frosting:

  • 1/2 cup (1 stick) butter, softened
  • 3 cups powdered sugar
  • 1 tbsp Pomegranate Balsamic Vinegar
  • 1–2 TBSP milk
  • Gold Sprinkles (optional)

Instructions:

Cupcakes:

  • Preheat oven to 350 degrees. Lightly oil a 12 count muffin pan or line with cupcake papers.
  • In a bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a mixing bowl, beat together sugar and olive oil. Add in eggs, balsamic and yogurt. Beat until combined.
  • Add flour mixture into sugar/egg mixture. Beat until combined.
  • Pour evenly into prepared muffin pan.
  • Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  • Let cupcakes cool for 5-10 minutes in pan before removing. Then, let them cool completely before frosting.

Frosting:

  • Beat together frosting ingredients until smooth. Adding/subtracting to reach desired consistency.
  • Frost on cooled cupcakes and apply sprinkles

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