Pomegranate Cupcakes with Chinese Five Spice Buttercream

I got it in my head I wanted to use Chinese Five Spice Powder in my cupcakes this week, not sure why as I hadn't used it in forever. I figured it would be a good flavoring for a buttercream with an unusual anise flavor. But what flavor for the cake to go with it?

My original thought was a fruit flavored cake, maybe cherry or apricot. Then on the morning I'm about to do my baking this little package shows up from POM.

Well, that settled it the cupcakes would be flavored with pomegranate. I was a little worried about texture of the cake since the batter seemed a little thinner than most but it made a nice moist cupcake. The flavor is sweet & a little tart.

Pomegranate Cupcakes with Chinese Five Spice Buttercream

Pomegranate Cupcake

2 T unsalted butter, room temperature
1/4 c + 2 T sugar
1 large egg yoke
1/4 c pomegranate juice
1/2 t vanilla
1/4 c plain yogurt
3/4 c all-purpose flour
1/8 t baking soda
1/4 t baking powder
1/8 t salt

Preheat oven to 350 F. Prepare 4 muffin tins.

Cream the butter & sugar together. Beat in the egg, pomegranate juice, vanilla, & yogurt. Mix in the flour, baking soda, baking powder & salt.

Divide between the muffin tins, filling them 2/3 full. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool on a rack.

Chinese Five Spice Buttercream

4 T unsalted butter, room temperature
1/4 t Chinese Five Spice Powder
1/2 - 3/4 c powdered sugar

Beat the butter until creamy. Beat in the Five Spice Powder & 1/4 cup sugar until completely incorporated. Add another 1/4 cup of the powder & completely incorporate. Add the remaining powdered sugar as needed to reach desired consistency.

Makes 4 cupcakes.