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5
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Pomegranate Mojito Cupcakes
The sweetness of PAMA Pomegranate Liqueur combined with the tangy sourness of mint, rum, and lime is a perfect cupcake cocktail.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
448
kcal
Author:
Stefani
Ingredients
For the pomegranate mojito syrup
1/2
C
light rum
1/2
C
PAMA
1/4
C
freshly squeezed lime juice
2/3
oz
fresh mint leaves
1/2
C
sugar
For the cupcakes
2/3
C
sugar
2
C
flour
1 1/2
t
baking powder
1/2
t
baking soda
1
T
lime zest
1
T
finely chopped mint leaves
3/4
C
unsalted butter
room temperature
2
large eggs
2/3
C
sour cream
2
T
freshly squeezed lime juice
For the PAMA Frosting
1/4
C
unsalted butter
melted
1
T
sour cream
3
T
freshly squeezed lime juice
1
T
PAMA
2
C
powdered sugar
sifted
1
pomegranate
optional
US Customary
-
Metric
Instructions
For the cupcakes
Bring all syrup ingredients to a boil in a heavy-bottomed pot.
Reduce heat and simmer for fifteen minutes until you have about 1/2 cup of syrup.
Strain mint leaves and set syrup aside.
Whisk flour, baking powder, baking soda, lime zest, and mint in a bowl.
Beat butter and sugar in a large bowl for 1 minute, until light and fluffy.
Beat eggs, sour cream, and lime juice into the butter/sugar mixture until blended.
Alternately fold in flour mixture and syrup.
Fill cupcake liners 3/4 full.
Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
For the PAMA Frosting
Mix all ingredients in a medium-sized bowl until smooth.
Spread on cupcakes.
Optionally, garnish with pomegranate seeds.
Nutrition
Calories:
448
kcal
|
Carbohydrates:
61
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
11
g
|
Cholesterol:
75
mg
|
Sodium:
79
mg
|
Potassium:
191
mg
|
Fiber:
1
g
|
Sugar:
42
g
|
Vitamin A:
670
IU
|
Vitamin C:
6.5
mg
|
Calcium:
60
mg
|
Iron:
1.3
mg