Orange and Pomegranate Cupcakes

Ingredients:

Cupcakes:

• 1 1/4 cup flour
• 1 cup of sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 6 tbsp Navel Orange Whole Fruit Premium Extra Virgin Olive Oil
• 1 tsp Pomegranate-Quince White Balsamic Vinegar 
• 1 tbsp Premium Extra Virgin Olive Oil for coating the muffin cups
• 2 eggs
• 1/4 cup plain Greek yogurt
• 1/4 cup milk

Frosting:

• 1/2 cup (1 stick) butter, softened
• 3 cups powdered sugar
• 1 tbsp Pomegranate-Quince White Balsamic Vinegar
• 1–2 TBSP milk
• Gold Sprinkles (optional)

Instructions:

Cupcakes:

• Preheat oven to 350 ℉. Lightly oil a 12-count muffin pan or line with cupcake papers.
• In a bowl, whisk together flour, baking powder, and salt. Set aside.
• In a mixing bowl, beat together sugar and olive oil. Add in eggs, balsamic and yogurt. Beat until combined.
• Add flour mixture into sugar/egg mixture. Beat until combined.
• Pour evenly into prepared muffin pan.
• Bake for 20-25 minutes or until a toothpick inserted comes out clean.
• Let cupcakes cool for 5-10 minutes in pan before removing. Then, let them cool completely before frosting.

Frosting:

• Beat together frosting ingredients until smooth. Adding/subtracting to reach desired consistency.
• Frost on cooled cupcakes and apply sprinkles