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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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: pomegranate mojito cupcake recipe, pomegranate mojito cupcakes
Servings: 12 cupcakes
Calories: 448kcal

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 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

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: 13.4% | Vitamin C: 7.9% | Calcium: 6% | Iron: 7.3%