Line muffin tins with 24 cupcake liner. Preheat oven to 350 degrees F. Whisk together the wet ingredients, the milk, egg white, almond and vanilla extract.

In the bowl of a stand mixer fitted with the whisk attachment, mix together the cake flour, white sugar, baking powder and salt on low speed. Cut the butter into cubes and add to the mix. Beat on low until crumbly (about 1 to 2 minutes.

Pour all but 1/2 cup of the wet ingredients into the dry. Beat on a medium speed for about 1 and 1/2 minutes. Add the remaining wet ingredients and beat for another 1 minute. Pour batter into the prepared pans filling them about 2/3 full.

Bake in the preheated over for 14-15 minutes or until a toothpick inserted comes out clean. Remove from the pans to a wire rack and allow to cool completely.

To make the frosting, pour 1 cup pomegranate juice into a small saucepan, simmer until reduced to about 1/4 cup of liquid. The juice will be very dark and syrupy. Let cool completely to room temperature

In the bowl of a stand mixer, beat the butter on high speed until fluffy and white in color (about 2 minutes).

Gently stir in the powdered sugar. Beat in the reduced pomegranate juice and enough of the milk or cream to make a smooth, fluffy frosting.