Elegant and vibrant, Pomegranate Cupcakes are rich chocolate treats topped with a luscious pomegranate-infused buttercream and garnished with fresh pomegranate arils. Moist and flavorful with a touch of tartness, these cupcakes offer a perfect balance of deep cocoa and bright fruit notes—ideal for winter gatherings, Valentine’s Day, or any festive dessert table.
Why You’ll Love This Recipe
These cupcakes combine classic chocolate decadence with the refreshing zing of pomegranate, delivering a gourmet twist on a traditional favorite. The pomegranate buttercream brings natural color and a lightly fruity flavor without being overly sweet, while the juicy arils add texture and a pop of tartness in every bite. Simple to make yet beautifully refined, they’re an impressive dessert for both casual and elegant occasions.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chocolate cupcakes:
- all-purpose flour
- cocoa powder
- granulated sugar
- brown sugar
- baking soda
- salt
- buttermilk
- vegetable oil
- large egg
- vanilla extract
- hot coffee (or water)
For the pomegranate buttercream:
- unsalted butter, softened
- powdered sugar
- pomegranate juice (reduced for stronger flavor)
- vanilla extract
- heavy cream (if needed for consistency)
Topping:
- fresh pomegranate arils
- dark chocolate shavings (optional)
directions
- Preheat the oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry and mix just until incorporated.
- Slowly pour in the hot coffee or water and stir until the batter is smooth. It will be thin.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- For the buttercream, beat the softened butter on medium-high speed until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well between additions.
- Mix in the reduced pomegranate juice and vanilla extract. Add a tablespoon of heavy cream if needed for a smoother consistency.
- Pipe the buttercream onto the cooled cupcakes using your preferred piping tip.
- Garnish each cupcake with fresh pomegranate arils and optional dark chocolate shavings. Serve immediately or store as directed.
Servings and timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Calories per cupcake: 320 kcal
Variations
- White Chocolate Pomegranate: Use a white chocolate cupcake base for a sweeter contrast to the tart pomegranate frosting.
- Pomegranate Molasses Drizzle: Drizzle a bit of pomegranate molasses over the frosting for extra intensity.
- Flavored Buttercream: Add a pinch of cinnamon or orange zest to the buttercream for a seasonal twist.
- Mini Cupcakes: Make bite-sized versions and bake for 10–12 minutes.
- Filling Option: Add a small spoonful of pomegranate jelly inside the cupcake for a fruity surprise.
storage/reheating
Store cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Frosted cupcakes can be frozen (without garnishes) for up to 1 month—thaw overnight in the refrigerator and garnish before serving.
FAQs
Can I use bottled pomegranate juice?
Yes, but for best flavor, reduce it by simmering to concentrate the taste before adding it to the buttercream.
How do I reduce pomegranate juice?
Simmer it over low heat until it thickens slightly and reduces by about half. Cool before using.
Can I make these ahead of time?
Yes, bake and store the cupcakes and frosting separately. Assemble just before serving for the freshest results.
Are these cupcakes very sweet?
The sweetness is balanced by the cocoa and tart pomegranate, especially with the buttercream.
Can I use store-bought chocolate cupcakes?
Yes, if you’re short on time, use your favorite pre-made chocolate cupcakes and top with the homemade frosting.
Can I make them dairy-free?
Use dairy-free butter, milk alternatives, and frosting ingredients as needed. The flavor will still shine.
Can I skip the chocolate shavings?
Absolutely—they’re optional and mainly for presentation. The arils alone make a beautiful topping.
How do I keep the arils from sinking into the frosting?
Add them just before serving and gently press them into the top of the buttercream.
Do I need to refrigerate the buttercream?
Only if you’re not serving right away. It holds its shape better when chilled slightly.
How do I get bright pink frosting naturally?
The reduced pomegranate juice adds color, but a small drop of natural beet or pink food coloring can enhance it if desired.
Conclusion
Pomegranate Cupcakes are a delightful mix of rich chocolate and bright, fruity freshness. With their soft crumb, vibrant buttercream, and juicy garnishes, they’re as elegant as they are delicious. Perfect for holiday spreads, romantic occasions, or impressing guests, these cupcakes offer a refined flavor experience that’s both seasonal and versatile.
Print
Pomegranate Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These rich chocolate cupcakes are topped with a lush pomegranate-infused buttercream and fresh pomegranate arils for a tart, juicy burst in every bite—perfect for festive gatherings or an elegant dessert spread.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup hot coffee (or water)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tbsp pomegranate juice (reduced)
- 1 tsp vanilla extract (for frosting)
- 1 tbsp heavy cream (if needed)
- Fresh pomegranate arils (for topping)
- Dark chocolate shavings (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt.
- In a separate bowl, whisk buttermilk, oil, egg, and vanilla. Add wet ingredients to dry and mix until just combined.
- Pour in hot coffee and stir until smooth. The batter will be thin.
- Divide the batter evenly among cupcake liners and bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.
- To make the buttercream, beat softened butter until creamy. Gradually add powdered sugar, then mix in reduced pomegranate juice and vanilla. Beat until fluffy and smooth, adding cream if needed for consistency.
- Pipe the buttercream onto cooled cupcakes.
- Top each cupcake with fresh pomegranate arils and optional dark chocolate shavings.
Notes
- Reduce pomegranate juice by simmering to concentrate flavor and prevent excess liquid in frosting.
- Use room temperature ingredients for smooth batter and frosting.
- Store cupcakes in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
