White Chocolate Coconut Cupcakes with Pomegranate Recipe – Easy Bake

Last Updated on 4 months by Neha Deshmukh

White Chocolate Coconut Cupcakes with Pomegranate Recipe – Easy Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a little something special to brighten up your day. And let me tell you, these White Chocolate Coconut Cupcakes with Pomegranate are it. They’re fluffy, subtly sweet, and that burst of pomegranate? Pure magic! I first made these for a friend’s birthday, and they were a huge hit – I knew I had to share the recipe with all of you.

Why You’ll Love This Recipe

These aren’t your average cupcakes. The combination of creamy white chocolate and fragrant coconut is just heavenly. Plus, the pomegranate seeds add a beautiful pop of color and a delightful tartness that cuts through the sweetness. They’re perfect for a special occasion, a cozy afternoon treat, or just because you deserve something delicious! They’re a little bit fancy, but surprisingly easy to make.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 8 oz white chocolate
• 1 ¾ cups all-purpose flour (about 210g)
• 1 tsp baking powder
• ½ tsp salt
• 1 cup white sugar (about 200g)
• 3 egg whites
• ¾ cup unsalted butter, softened (about 170g)
• 1 tbsp vanilla extract
• ½ cup canned unsweetened coconut milk (about 120ml)
• ¼ cup fresh pomegranate seeds

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality white chocolate really makes a difference – it melts beautifully and gives the cupcakes that lovely, delicate flavor. Don’t skimp here!

I highly recommend using full-fat coconut milk for the richest, most flavorful cupcakes. The creaminess is key. And those pomegranate seeds? They’re not just pretty! They add a wonderful tartness that balances the sweetness perfectly. If you can’t find fresh, you could use frozen, but fresh is best.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 320°F (160°C). Line a cupcake pan with liners – nobody likes a sticky cupcake!
2. Next, melt the white chocolate. You can do this using a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth. Let it cool slightly. We don’t want it to cook the eggs!
3. In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the sugar, butter, and vanilla extract until light and fluffy. Then, stir in the melted white chocolate.
4. Now, it’s time to combine the wet and dry ingredients. Add the flour mixture and coconut milk to the wet ingredients alternately, mixing until just combined. Don’t overmix!
5. In a clean bowl, beat the egg whites until soft peaks form. Gently fold them into the batter in three additions. This is what gives the cupcakes their lovely, light texture.
6. Divide the batter evenly into the lined cupcake pans, filling them about ¾ full. Bake for 25 minutes, or until a skewer inserted into the center comes out clean.
7. Let the cupcakes cool completely before frosting. For the frosting, whisk together 6 tbsp mascarpone, 4 tbsp milk, and 14 tbsp icing sugar until smooth. Adjust the consistency with more sugar or milk if needed.
8. Finally, drizzle the frosting over the cooled cupcakes and garnish generously with those gorgeous pomegranate seeds!

Expert Tips

• Make sure your butter is properly softened – not melted! It should be easy to cream with the sugar.
• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough cupcakes.
• Folding in the egg whites gently is crucial for a light and airy texture.
• A toothpick or skewer is your best friend when checking for doneness.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply use a 1:1 gluten-free flour blend instead of all-purpose flour. My friend, Sarah, who’s gluten-free, swears by this swap!
• Vegan Adaptation: Use plant-based butter, coconut milk, and an egg replacer (like flax eggs) to make these vegan-friendly.
• Spice Level: (Not Applicable)
• Festival Adaptations: These are perfect for Christmas or New Year’s! The white and red colors are so festive. My family loves them during the holidays.

Serving Suggestions

These cupcakes are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a beautiful addition to a dessert table.

Storage Instructions

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

1. Can I use dark chocolate instead of white chocolate in this recipe?

You can, but it will change the flavor profile significantly. Dark chocolate will give you a richer, less sweet cupcake.

2. What is the best way to prevent the cupcakes from sinking in the middle?

Make sure you’re not overmixing the batter, and that your oven temperature is accurate. Also, don’t open the oven door frequently during baking.

3. Can I make the frosting ahead of time? How should I store it?

Yes! You can make the frosting a day ahead and store it in an airtight container in the refrigerator. Just give it a good whisk before using.

4. My coconut milk separated, can I still use it?

Yes, absolutely! Just stir it well to recombine the cream and water. It’s perfectly fine to use.

5. Can I substitute fresh pomegranate seeds with another fruit?

Definitely! Raspberries, blueberries, or even chopped strawberries would be delicious alternatives.