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Pomegranate Mojito Cupcakes

Published , Last updated by Stef
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“It did a happy dance in my mouth!” said my mother-in-law after tasting my pomegranate mojito cupcakes. I couldn’t have said it better myself. But what kind of dance? I’d say a Lindy Hop. The sweetness of PAMA Pomegranate Liqueur combined with the tangy sourness of mint*, rum, and lime reminds me of a high energy couple bouncing around the dance floor, occasionally doing flips and throws to the thrill of the crowd (perhaps I have an overactive imagination).

Cooking With PAMA

I made these pomegranate mojito cupcakes as an entry into the Cooking with PAMA Contest. If I win When I win, I get to go to the Food and Wine Classic in Aspen! I wanted to wait until I had a cupcake that I really thought could win before entering – this pomegranate mojito cupcake is it!

Update: I didn’t win.  But, it was sure fun trying!

BTW – Isn’t the PAMA bottle gorgeous! Jonathan couldn’t resist taking its photo.

Pomegranate Mojito Cupcake Recipe

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5 from 1 vote

Pomegranate Mojito Cupcakes

The sweetness of PAMA Pomegranate Liqueur combined with the tangy sourness of mint, rum, and lime is a perfect cupcake cocktail.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 448kcal
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: 448kcal | Carbohydrates: 61g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 79mg | Potassium: 191mg | Fiber: 1g | Sugar: 42g | Vitamin A: 670IU | Vitamin C: 6.5mg | Calcium: 60mg | Iron: 1.3mg
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*I know that I said I would never make a cupcake with mint, but mint is growing on me and I really should never say never.