pomegranate martini cupcakes

My dietetic internship and part-time job have completely taken over my life (in the best way) but I’m finally taking a second for a post! Ironically, this week my grad class assignment is to make suggestions on improving crappy recipes so I’m crossing my fingers my peers don’t pick this one because that would warrant about 30,000 “embarrassed” emojis. And yes, I’m working on recipes in grad school – I love dietetics!

I’m currently doing a community rotation with all the great ladies I used to work with at WIC so one of my besties and I baked for a meeting a couple of weeks ago. I’ve been on a vodka kick lately for my drink of choice and because life is so wonderful we recently got a free bottle of Tito’s. Naturally, I was inspired to put some alcohol in my cupcakes.



The frosting is where these cupcakes really come to life but for my base I used my go-to basic white cake recipe. 

I doubled the recipe, making around 30 and shiny, silver liners added a nice touch for these cupcakes for a classy martini theme.

Pomegranate Martini Frosting

  • 8 cups powdered sugar
  • 2 sticks butter, softened
  • 1 tsp vanilla extract
  • 2.5 TBSP vodka
  • 1-2 TBSP pomegranate seeds (start with 1 and add more if you want the frosting to have a stronger pomegranate flavor profile or want it to look more pink)

Beat butter until creamy. Add 1 cup of powdered sugar at a time, scraping the sides of the bowl as needed. Mix in vodka, vanilla and pomegranates. My Kitchen Aid paddle was able to break up and incorporate the seeds nicely.


Frost cooled cupcakes and decorate with 4-6 pomegranate seeds right in the center of each.

I really wanted to print off pictures of olives and glue them to toothpicks for these because of the whole martini theme but this was more like a cosmo anyway… I digress. Enjoy!