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Pomegranate Velvet Cupcakes with Pomegranate Cream Cheese Frosting: Main Image

Quick Facts

Nutrition Facts

Calories 357
  Calories from Fat 157 (44%)
(28%)Total Fat 18g
(55%)Saturated Fat 11g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(25%)Cholesterol 75mg
(15%)Sodium 350mg
(3%)Potassium 106mg
Total Carbohydrate 47g
(4%)Dietary Fiber 1g
Sugars 35g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Pomegranate Velvet Cupcakes with Pomegranate Cream Cheese Frosting


  • Pomegranate Cream Cheese Frosting1 1/2 cups pomegranate juice

  • 1 stick soft butter

  • 8 oz cream cheese, at room temperature

  • 14 oz powdered sugar

  • Pomegranate Velvet Cupcakes2 1/2 cups pomegranate juice

  • 16 oz sugar

  • 3 1/2 sticks soft butter

  • 4 large eggs

  • 1 1/2 cups buttermilk

  • 2 Tbs white vinegar

  • 2 tsp vanilla extract

  • 15 oz all-purpose flour

  • 1 1/2 oz cocoa powder

  • 3/4 oz baking soda

  • 1 pinch salt

  • 1/4 cup heavy cream

  • 1 cup pomegranate seeds (garnish)

These turn out beautifully—fluffy cupcakes topped with creamy frosting, studded with deep red pomegranate seeds.


  • Pomegranate Cream Cheese FrostingReduce the pomegranate juice, over low heat, down to 3/8 cup. Allow to cool.
  • Place butter into an electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute.
  • Add the cream cheese and continue to mix for 2 more minutes.
  • Turn the speed down to low and slowly add in the powdered sugar and pomegranate juice reduction. Mix until the sugar is fully combined.
  • Remove icing from the mixer and place it into a piping bag with a round or star tip.
  • Pomegranate Velvet CupcakesPre-heat oven to 350° F. Reduce the pomegranate juice, over low heat, down to 3/8 cup.
  • Place the sugar and soft butter in the bowl of the electric mixer with the paddle attachment. Cream on medium-high speed until the mixture is pale yellow and fluffy.
  • Turn the speed down to low and add the eggs in one at a time.
  • In a separate bowl, combine the buttermilk, pomegranate juice reduction, white vinegar, and vanilla extract; slowly add half of this to the mixer.
  • Combine the flour, cocoa powder, baking soda, and salt, and then sift at least two times until well mixed. Add half of this to the mixer.
  • Add the remaining half of the liquids to the mixer, and then add the remaining dry ingredients. Finish off with the heavy cream. Beat until just combined.
  • Place cupcake liners into a cupcake pan, and using a spoon, fill each with the batter until about 3/4 full.
  • Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Allow the pan to cool slightly, and then remove the cupcakes, placing them on a wire rack to cool fully.
  • Once the cupcakes are cooled completely, they can be iced with the pomegranate cream cheese frosting and topped with pomegranate seeds.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.