cupcakes to cool completely on a wire rack.
While the cupcakes are cooling, make the frosting. In a clean
bowl, add the butter and cream cheese and beat with the paddle
attachment until light and fluffy. Add the powdered sugar in two
additions, beating until just incorporated. Add the pomegranate
molasses, vanilla, salt, and, if you’re using it, the food coloring.
When the cupcakes are cool, spread the icing on each with an
offset spatula or, to make them more professional, use a piping
bag*.
Finish by sprinkling the cupcakes with the blackberry or
raspberry powder, if using.
* This doesn’t make a ton of frosting; if you think you might
want more, simply double the recipe. It’s never a bad idea to
have extra frosting, right?* Take the butter, cream cheese, and eggs out of the fridge an hour
before you start; leave them on the kitchen counter, and by the
time you’re ready to bake, they’ll be at the right temperature.* To make your own pomegranate molasses, simply pour 2 cups
pomegranate juice into a small pot with ¼ cup sugar and the
juice from ½ lemon. Bring to a simmer and cook, gently, until it
becomes syrupy, about 1 hour. Allow it to cool completely
before using it in the frosting.* Use red wine vinegar if you need a substitution.