Ingredients
- 2 cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup whole milk
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp ground cinnamon (for frosting)
- 1/2 cup fresh pomegranate seeds
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, spices, baking powder, and salt.
- In a separate bowl, cream the unsalted butter and both types of sugar until light and fluffy.
- Add in the eggs, one at a time, followed by the molasses and milk. Mix until smooth.
- Gradually combine the dry mixture with the wet mixture until just incorporated.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting with cinnamon buttercream.
- Top each cupcake with pomegranate seeds.
Notes
For best results, use room-temperature ingredients for a smoother batter. Don’t overmix the batter to maintain moistness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian