Pomegranate Cupcakes

Pomegranate Cupcakes

I’m not a big fruit person. As much of a sweet eater as I can be, I’d typically choose vegetables over fruit in a heart beat. So much of it has to do with texture. I hate the texture of most fruits. Melons are always grainy. Grapes can be sometimes mushy. An apple has to have just the right amount of crunch and sour flavor for me to be on board. And yet even though I don’t love most fruits, I’m always a fan of pomegranates.

My mom used to buy them when we were kids and I have loved them ever since. I don’t think I ever realized what a pain they were to peel and seed. But once you crack that baby open, those little ruby red jewels are worth it. They’re a bit tangy, a bit sassy and definitely delicious. I wanted to make a dessert with them but was stuck on what. So I just went the easy way and made cupcakes.

I used a classic vanilla cupcake recipe that I keep on hand and filled it with some of the little jewels. Just a third cup so they don’t overwhelm your dessert. A healthy dollop of cream cheese frosting and a pretty sprinkling of pom seeds on top and you are good to go. These cupcakes are as stunning as they are tasty!Pomegranate Cupcakes

5.0 from 2 reviews

Pomegranate Cupcakes
Recipe type: dessert, fruit, cupcakes
Prep time: 
Cook time: 
Total time: 

Serves: 10

These simple vanilla cupcakes are studded with ruby red pomegranates and taste as good as they look.
  • For cupcakes:
  • ½ cup butter, softened
  • ⅔ cup sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1½ cups flour
  • 1½ tsp. baking powder
  • ¼ cup milk
  • ⅓ cup pomegranate seeds
  • red food dye (optional)
  • For icing:
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 2 cups powdered sugar
  • additional seeds for garnish

  1. Preheat oven to 350 degrees and line a muffin tin with paper liners.
  2. In the bowl of a mixer, cream together butter and sugar until it is light and fluffy. Add in eggs, one at a time and beat well after each addition. Stir in vanilla.
  3. In a bowl, combine flour and baking powder. Add in flour mixture and milk, alternately, beginning and ending with flour, until well mixed. Add in red food coloring if you choose. Fold in pomegranate seeds.
  4. Divide batter into muffin tins, ¾ to the top of the pan. Bake for 20 minutes until cooked through.
  5. Allow to cool completely before frosting.
  6. To prepare frosting, cream butter and cream cheese until completely combined.
  7. Add in powdered sugar and mix until completely combined.
  8. Once cupcakes are cool, transfer frosting to a piping bag fitted with a circle tip.
  9. Starting on the outside of the cakes, frosting circles going up as you pipe. Sprinkle with pomegranate seeds.


Pomegranate Cupcakes

20 thoughts on “Pomegranate Cupcakes

    • You know, I never used to! But someone told me recently that you can and so now, I do. And I’m glad! I feel less wasteful and my trash can looks a little less like a crime scene!

    • I definitely think you could! I’d try replacing the milk with pom juice. I didn’t have any on hand or else I might have. But give it a whirl! I bet it would be tasty!

  1. Kim….these are SO PRETTY! You know, I first tasted pomegranate as a child, too. My dad brought one home once around the holidays. And I remember thinking….all the fuss for a bunch of crunchy seeds! Boy have my tastes matured! Love the color of these cupcakes…and those little jewels are so worth it! : )

  2. love these!!!! my mom loves pomegranate, but she is diabetic can I just just a substitute? Its never the same consistency though any ideas, or tricks?

    • Hi there! I actually emailed you about this. It was way too much to include in a comment. Let me know if you didn’t get it though and I can repost!

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