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Amazingly tender, melt-in-your-mouth cupcakes with a fun swirl of raspberry pomegranate syrup hidden inside. And there's an all butter icing that's super creamy with a delicious hint of raspberry and pomegranate flavors.
These Raspberry Pomegranate Swirl Cupcakes are based on my Best Vanilla Cupcakes and Buttercream Recipe, super tender melt-in-your-mouth cupcakes, and a delicious icing with just a touch of cream cheese. This recipe was the final result of a long quest to find the perfect yellow cake recipe. To me, this is what a really good wedding cake should taste like.
In celebration of pomegranate season, I combined raspberry jam and fresh pomegranate arils in a sauce pan and simmered the mixture for 15 minutes. Then I strained out the seeds and pulp, resulting in a delicious pomegranate-raspberry syrup. The syrup is simply drizzled over the cupcake batter right before they head to the oven. A quick swirl with a small knife or skewer and you've got a fabulous tasting cupcake with a beautiful splash of color.
For the icing, I saved a bit of the pomegranate-raspberry syrup and used a two-tone technique that is explained in the recipe below. If you're in a hurry, or don't feel like fussing with a decorating bag, just add the raspberry-pomegranate syrup to the entire bowl of buttercream and frost the cupcakes with a knife. Believe me, they'll still be extremely well received! They've definitely been a hit here at The Café!
Give these Raspberry Pomegranate Swirl Cupcakes a try, I think they may become a seasonal favorite!
Amazingly tender, melt-in-your-mouth cupcakes with a fun swirl of raspberry pomegranate syrup hidden inside. And there's an all butter icing that's super creamy with a delicious hint of raspberry and pomegranate flavors.
- For the raspberry-pomegranate syrup:
- 1 cup raspberry jam use your favorite
- ½ cup pomegranate arils or seeds*
- For the cupcake batter:
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 ¾ cup cake flour
- 1 ¼ cup all purpose flour
- 1 ¾ cup sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter not softened but remove from refridg and allow to warm for about 15 minutes
- 4 large eggs
- For the Buttercream:
- 8 ounces butter softened
- 2 ounces cream cheese or Neufchâtel softened
- 5 cups powdered sugar
- 2 teaspoons vanilla
- 1-2 tablespoons half & half
- 2 tablespoons reserved raspberry-pomegranate syrup
-
For the raspberry-pomegranate syrup, set a fine mesh strainer over a medium size bowl. Set aside.
-
Combine raspberry jam and pomegranate arils in a medium size saucepan over medium heat. Bring to a boil, then reduce to a steady simmer and cook 10 minutes. Remove from heat and pour mixture into prepared strainer. Push on solids with the back of a spoon to extract all of the liquid. Return strained liquid to the sauce pan and simmer for another 5 minutes or until syrupy and reduced to ⅔ cup. Set syrup aside to cool. Discard seeds and pulp.
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For the cupcakes, preheat oven to 350° Line cupcake pans with 32 cupcake liners. Combine milk and vanilla in a measuring cup and set aside. Break eggs into a small bowl and set aside.
-
Place the cake flour, all-purpose flour, sugar, baking powder and salt in the bowl of stand mixer and stir together for 30 seconds using mixer paddle attachment.
-
With mixer on low, drop in butter, a few cubes at a time, continuing until all butter is in and mixture resembles coarse sand.
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Add eggs one at a time on low speed. With mixer still on low slowly pour in milk and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl occasionally.
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Scoop batter into cupcake liners filling cups with about ¼ cup each. Cups will be just slightly over half full - don't be tempted to over-fill. Set aside 2 tablespoons of the raspberry pomegranate syrup for the icing. Drizzle the remainder of the syrup over the batter filled cupcake liners, dividing evenly. Swirl syrup with a skewer or small, thin knife in a circular pattern.
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Bake for 18-22 minutes or until centers are set and toothpick comes out clean. Allow to cool completely before frosting.
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For the buttercream, in the bowl of an electric stand mixer, whip the butter until soft and fluffy, about 2 minutes. I like to use the whisk attachment for my mixer.
-
Reduce speed to low and slowly add the powdered sugar. Once the powdered sugar is pretty well incorporated, increase speed to medium high and beat for1 minute. Mixture will be quite thick.
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Stop the mixer, scrape the sides of the bowl, then add the other 3 cups of powdered sugar. Start out on slow speed again until sugar is mixed in the increase to medium high and beat for another minute. Mixture will be very thick.
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Add vanilla and 1 tablespoon half and half* (see below for two-tone icing) and beat for two to 3-4 minutes until nice creamy consistency is reached. You made need to add more half and half, just a teaspoonful at a time, until desired consistency is reached. You want a creamy, but fairly stiff consistency for piping.
-
For two tone icing, remove ½ cup of the buttercream to a small bowl and add 1 tablespoon of the raspberry pomegranate syrup. Stir well to combine. See notes for piping tips.
-
If you prefer a solid color raspberry pomegranate buttercream, replace the half and half with the raspberry pomegranate syrup and proceed as directed above.
For the cupcakes pictured, I used a Wilton 104 petal tip and a two-tone technique. I used a pomegranate aril in the center but you could also use cake sprinkles or decorating balls (dragees).
I found several helpful tutorials for piping the cupcakes. This Two-Tone Buttercream Rose Cupcake Tutorial was great in explaining how to fill the decorating bag to achieve the color tinged petals. For the flower technique itself, I followed this Buttercream Flower Cupcake Tutorial. I used the fourth technique that was demonstrated.
Karen Gianni says
I would like to whip a new, stellar scone recipe with a hint of lavender in the light. Fluffy scones with a vanilla rose water drizzle.
Denise Browning@From Brazil To You says
Gorgeous, delicious cupcakes, Chris... and their color even match the color of the stand mixer.
Chris Scheuer says
We really worked on that Denise!
Molly says
Mmmm with fall here, so many wonderful options! But I would have to choose pumpkin cheesecake 🙂
Chris Scheuer says
Sign me up Molly! I love cheesecake and anything pumpkin!
Heather Livingstone says
Banana Oatmeal Chocolate Chip cookies - my kids' favorite! Thanks for all of the wonderful recipes!
Chris Scheuer says
You're very welcome Heather! Those cookies sound so good!
PJ says
I would make these beautiful cupcakes! Stunning!
Chris Scheuer says
Thanks PJ! They are really tasty and kind of light up the table at the end of a meal!
Virginia says
This time of year, I would make anything with Pumpkin! But first choice is always CHOCOLATE!!! 🙂
Chris Scheuer says
I saw some pumpkin/chocolate brownies the other day in a food magazine and Scott thought they looked so tasty!
Jessica says
I am just starting to get into baking so I would make your Best Vanilla Cupcakes first! What a wonderful cause!
Chris Scheuer says
Jessica, they're a great place to start! Welcome to the Café!
Mary Rose Brayton says
The first thing I would make would be your Raspberry Pomegranate Swirl Cupcakes! Then I would give the cupcakes and the Raspberry Ice KitchenAid Mixer to my Grand-daughter whose number one gift wish is a KitchenAid Mixer!
Chris Scheuer says
Oh, how sweet Mary Rose. What a fantastic kitchen tool to get her started along the path of homemade meals for her family (and future family)!
Betsy says
I would make your yummy carrot cake bars
Chris Scheuer says
I love, love, love those Betsy! They are easy and delicious!
The Surprised Gourmet says
These cupcakes look delicious. I think I'd have to try making them if I was lucky enough to win the mixer. Wonderful campaign.
Chris Scheuer says
Thanks! We think it's a great cause too! And fun!
Brenda Devins says
I'd love to make Strawberry Crumb Bars! They look absolutely delicious!
Chris Scheuer says
Brenda, that's a great choice - they are simple and just full of flavor!
Peggy Johnson says
The first thing I would make would be a cheesecake
Chris Scheuer says
Thanks Peggy!
Adina says
The cupcakes look amazing and it is great to make them for such a good cause. A good friend of mine battles with breast cancer at the moment, I just hope everything will be ok in the end.
Chris Scheuer says
She'll be in our prayers Adina. It truly is a good cause.
Anna W. says
Oh my goodness too many choices! I think I'd make a pumpkin roulade with vanilla cream cheese filling, courtesy of Baking with Julia (Child).
Chris Scheuer says
Anna, that sounds absolutely delicious!
Sydney anderson says
I would make carrot cake
Chris Scheuer says
Super choice Sydney!
Susan says
What a wonderful cause, Chris! Near and dear to my heart as I'm a survivor too. I'd bake a beautiful angel food cake studded with pink bows on the icing.
Chris Scheuer says
Super cool Susan! And congratulations! All the best in the giveaway!
Erin Ellis says
The first thing I would make would be my Grandmother's Red Velvet Cake. Thank you for the wonderful giveaway.
Erin
Chris Scheuer says
You're welcome Erin! Your grandmother's cake sounds like a winner!
Lori says
I would make my carrot cake with cream cheese icing (and I'd even share).
Chris Scheuer says
Send some our way Lori!
Megan says
The color of this mixer is just so pretty! And it's such a great cause. I would make the pumpkin whoopie pie recipe I saw on your blog - they look like the perfect size! And then I'd make every other pumpkin recipe I have of course!
Chris Scheuer says
The filling on those whoopie pies is "to die for"! I agree Megan, the raspberry ice color is one of KitchenAid's best to date!
Betty says
beautiful cupcakes, love the mixer 🙂
Chris Scheuer says
Thanks Betty!
Angie@Angie's Recipes says
You have done it again, Chris. This is simply too pretty to eat.
Chris Scheuer says
Oh, thanks Angie, that's so sweet! I think there are a couple in the freezer that are calling my name!
Paula Neuer says
I would make your recipe for caramel cinnamon rolls.. one of our favorites. The cupcakes look beautiful, also.
Chris Scheuer says
Thanks Paula! We absolutely love those cinnamon rolls!
Michele says
If I were to win the radiant raspberry mixer, I would make homemade whipped cream to go with the Belgian Waffles we make for our family breakfast on Saturday morning. We wouldn't have to wash the hand mixer beaters after making the waffle batter and the stand mixer whisk would make the most wonderful whipped cream!
Chris Scheuer says
It would Michele! So light and fluffy!
carol says
I would make caramel rolls.
Chris Scheuer says
I'm with you on those Carol!
karen says
I'd make marshmallows in that beautiful mixxer
Chris Scheuer says
That would be great Karen, because the KitchenAid can whip up things to light!