Juicy Pomegranate Orange Cupcakes

3 cups all-purpose flour
2 1/2 tsp baking powder
1 cup butter, softened
1 3/4 cups sugar
2 eggs, at room temperature
1 1/4 cups milk, at room temperature
1 tsp orange extract
zest of one orange
1 Tbsp orange juice concentrate
3 Tbsp Pom Concentrate

Buttercream Frosting:
1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup Pom Concentrate
1 1/2 tsp orange extract
splash of milk
red food coloring

Preheat oven to 350 degrees. Prepare cupcake tins with liners. Sift flour and baking powder together in a medium bowl. In a separate bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy. Add the eggs one at a time, beat well after each addition. In a small bowl combine the milk and extract. To the butter mixture, add one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and the milk mixture, beating after each addition until smooth. Add the zest of one orange. In a small bowl, mix orange juice concentrate and Pom concentrate. Scoop one tablespoon of the batter into the liner. Drizzle the concentrate mixture over the batter. Scoop another tablespoon of batter into liner and drizzle the top with the concentrate mixture. Top with last tablespoon of batter. Fill each liner with layers. Bake for 15 to 20 minutes or until the cake springs back when touched. Remove from the oven and let cool for about 10 minutes. Turn cupcakes out onto cooling rack and cool completely.

In mixing bowl, beat the butter until fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in Pom Concentrate and orange extract. Slowly beat in the remaining powdered sugar. Add milk, to reach spreading consistency. If desired, tint with red food coloring.