Memories of desserts at my cousins’ home in Johns Creek, Georgia, inspired me to create these subtly sweet cupcakes topped with a few pomegranate arils for a bright, all-natural “sprinkle.
Ingredients
Cupcakes:
1 cup flour
½ cup unsweetened cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup sugar
¼ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup whole milk
Frosting:
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
pomegranate seeds, for garnish
Directions
