Pomegranate Chocolate Cupcakes with Vanilla Cream Frosting are a rich, elegant dessert that combines the deep flavor of cocoa with the bright tartness of pomegranate. These moist cupcakes are topped with a luscious vanilla buttercream and finished with juicy pomegranate seeds and delicate shavings of dark chocolate. Their balance of sweet, tangy, and indulgent flavors makes them a standout choice for winter holidays, festive gatherings, or any special celebration.

Why You’ll Love This Recipe

Vibrant and Unique Flavor: The combination of pomegranate and chocolate offers a sophisticated twist on the classic chocolate cupcake.
Moist and Tender Texture: Pomegranate juice and plant milk keep the crumb soft and light.
Dairy-Free and Vegan-Friendly: Ideal for plant-based diets without compromising flavor or texture.
Beautiful Presentation: Garnished with ruby-red seeds and chocolate shavings, these cupcakes are a feast for the eyes and the palate.
Perfect for Special Occasions: Whether it’s a holiday party or a romantic dinner, these cupcakes deliver both elegance and indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

all-purpose flour
unsweetened cocoa powder
baking soda
salt
brown sugar
pomegranate juice
plant-based milk (such as almond, oat, or soy)
vegetable oil
apple cider vinegar
vanilla extract

For the Vanilla Cream Frosting:

vegan butter, softened
powdered sugar
plant-based milk
vanilla extract

For Garnish:

fresh pomegranate seeds
shaved dark chocolate

Directions

Preheat the oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, salt, and brown sugar.
In a separate bowl, whisk together the pomegranate juice, plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
To make the frosting, beat the vegan butter until light and fluffy. Gradually add powdered sugar, vanilla extract, and 1 tablespoon of plant milk. Beat until smooth and pipeable. Add a bit more milk if needed to adjust consistency.
Pipe or spread the frosting onto the cooled cupcakes. Garnish with a few pomegranate seeds and a sprinkle of shaved dark chocolate.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: Approximately 275 kcal per serving

Variations

Chocolate Ganache Topping: Add a layer of vegan ganache before piping the vanilla frosting for extra decadence.
Spiced Option: Add a pinch of cinnamon or cardamom to the batter for a warm, aromatic touch.
Pomegranate Syrup Drizzle: Drizzle with a reduced pomegranate syrup for extra flavor and elegance.
Gluten-Free Version: Use a 1:1 gluten-free flour blend suitable for baking.
Filled Cupcakes: Core the cupcakes and fill with pomegranate jam or compote for a surprise center.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw completely before frosting.
Reheating: Not recommended for frosted cupcakes; best enjoyed at room temperature.

FAQs

Can I use bottled pomegranate juice?

Yes, just ensure it’s 100% juice without added sweeteners or flavors for the best result.

What type of cocoa powder is best?

Use unsweetened natural cocoa powder for a deep chocolate flavor.

Can I make these cupcakes ahead of time?

Yes, bake the cupcakes a day in advance and store them unfrosted. Frost and garnish before serving for the best presentation.

What plant-based milk works best?

Almond, oat, or soy milk all work well. Choose one with a neutral flavor.

How do I shave chocolate for garnish?

Use a vegetable peeler on the edge of a chocolate bar to create soft shavings.

Is the frosting overly sweet?

The frosting is balanced by the tartness of the pomegranate and the richness of the chocolate. Adjust sugar to your taste if needed.

Can I use regular butter and milk?

Yes, if not following a vegan diet, you can substitute dairy butter and milk.

How do I keep the pomegranate seeds fresh on the cupcakes?

Add the seeds just before serving to preserve their juiciness and shine.

Can I make mini cupcakes with this recipe?

Yes, reduce the baking time to about 12–14 minutes and monitor closely.

Are these suitable for children?

Yes, they’re free from alcohol and common allergens like eggs and dairy, making them family-friendly.

Conclusion

Pomegranate Chocolate Cupcakes with Vanilla Cream Frosting are a luxurious and festive dessert that brings together rich chocolate, bright fruit, and smooth vanilla cream in perfect harmony. Whether you’re baking for a special winter celebration or simply treating yourself to a sophisticated sweet, these cupcakes offer an unforgettable flavor and an elegant finish that will leave a lasting impression.

Pomegranate Chocolate Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pomegranate Chocolate Cupcakes with Vanilla Cream Frosting are a festive, plant-based dessert featuring moist chocolate cake infused with tart pomegranate juice and topped with creamy vanilla frosting. Finished with pomegranate seeds and dark chocolate shavings, these cupcakes are a stunning and delicious winter treat.

Author: Asma
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: Modern / Vegan

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, sift together flour, cocoa powder, baking soda, salt, and brown sugar.
In a separate bowl, whisk together pomegranate juice, plant milk, oil, vinegar, and vanilla extract.
Pour wet ingredients into dry and mix just until combined.
Fill cupcake liners 2/3 full and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
For frosting, beat vegan butter until creamy. Gradually mix in powdered sugar, plant milk, and vanilla until smooth and fluffy.
Pipe or spread frosting onto cooled cupcakes.
Garnish with pomegranate seeds and dark chocolate shavings.

Notes

Pomegranate juice adds both moisture and a slight tartness—don’t skip it!
These cupcakes can be made ahead and frosted the day of serving.
Try garnishing with a mint leaf for an added pop of color.
For an extra chocolatey kick, fold mini chocolate chips into the batter.