Pomegranate Pistachio Cupcakes with Greek Yogurt Buttercream are a sweet and tangy spin on the classic yellow cake. Made from scratch with fresh lime zest, pomegranate seeds, pistachios and ginger beer, these Pomegranate Pistachio Cupcakes are the perfect compliment to whipped Greek Yogurt Buttercream.
Ingredients for 16 cupcakes
Greek Yogurt Buttercream
1 1/4 cup salted butter, room temperature
12 oz (or 3 cups) powdered sugar, sifted
1/2 cup vanilla greek yogurt, strained (see note below)
2 teaspoons vanilla extract
Pomegranate Pistachio Cupcakes
6 oz (1 1/2 cups) cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon sea salt
2 eggs room temperature, yolks and whites separated
5.25 oz (3/4 cup) organic sugar
1/2 cup salted butter, room temperature
1 tablespoon lime zest
1 tablespoon lime juice
1/2 cup ginger beer, room temperature, but don’t open the can/bottle until ready to add to cake
1/4 teaspoon almond extract
2 teaspoons vanilla extract
1 cup pomegranate seeds, plus more for decorating (see note)
1/2 cup chopped pistachios, plus more for decorating
Read the Instructions here