Flower Garden Cupcakes

These pomegranate-flavored cupcakes will steal the show at any get together. Bonus: They're ridiculously simple to make.
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Flower Garden Cupcakes

Recipe by Rochelle Palermo

Start to Finish: 45 minutes

Servings: Makes 12 cupcakes

Ingredients

  • 3/4 cup canola oil

  • 3/4 cup plain whole-milk yogurt

  • 3/4 cup sugar

  • 1 large egg

  • 1 1/2 tsp. pure vanilla extract

  • 1/2 tsp. salt

  • 1 1/4 cups cake flour

  • 3/4 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1 1/2 cups confectioners’ sugar

  • 2 tbsp. pomegranate juice

  • Edible flowers, for garnish

Preparation

In bowl, beat first 6 ingredients. In another bowl, whisk flour, baking powder, and baking soda; mix into wet ingredients. Line 12-cup muffin pan with paper liners. Divide batter among cups. Bake at 350° until toothpick inserted into centers comes out clean, about 17 minutes. Let cool completely. In small bowl, whisk confectioners’ sugar and juice; glaze cupcakes. Garnish with flowers.