Lemon Pomegranate Cupcakes

Lemon Pomegranate Cupcakes

Lemon cupcakes are topped with a light pomegranate frosting and fresh pomegranate seeds in these light and refreshing Lemon Pomegranate Cupcakes.

What a beautiful combination the lemon and pomegranate are!! Creative combinations are all the rage these days, and while these are no outrageous concoction, lemon and pomegranate are two very yummy flavors that combine wonderfully. Don’t just trust us – bake them for yourself.

Source: Taste and Tell

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Pomegranate Cupcakes

Pomegranate Cupcakes

These are actually more than just pomegranate cupcakes. They are Pomegranate White Chocolate Chip Cupcakes with Pomegranate Cream Cheese Frosting. The Cream Cheese Frosting puts these cupcakes over the top, making them rich and creamy and so delicious.

 If you’re feeling really festive, sprinkle pomegranate arils over the top, but either way, these cupcakes are sure to be the perfect treat for any day of the week.
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Chocolate Pomegranate Mini Cupcakes


Chocolate combined with the fruity taste of pomegranate, this is mini cups are all about the sweetness without the guilt. These cupcakes are definitely a good way to start the new year. Chocolate cups with chocolate frosting then topped with vitamins, potassium and antioxidants of the pomegranate; get ready to munch more than just one cup. Moist and chewy, just one bite and it would wonderfully melt in your mouth.
Source I Sugar Coat It!

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Chocolate Pomegranate Cupcakes

Chocolate Pomegranate Cupcakes

Submitted by Stephanie Santana of Sweet Creations by Stephanie. This recipe was adapted from a recipe she found for a bundt cake on Baking Bites Blog. She made hers intoregular sizedcupcakes instead of a bundt cake and topped with Chocolate Buttercream.

Chocolate PomegranateCake

2 cups all purpose flour
1 cup brown sugar
3/4 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter
3/4 cup cocoa powder
2 large eggs
2 tsp vanilla extract
1 1/4 cups pure POMpomegranate juice
1 cup semisweet chocolate chips

Preheat oven to 350F.In a large bowl, whisk together flour, brown sugar, sugar, baking soda and salt. In a medium sized, microwave-safe bowl, melt the butter in the microwave. Whisk cocoa powder into melted butter until smooth. Allow to cool for 2-3 minutes, so mixture is warm but not hot. Whisk in eggs and vanilla. Add chocolate mixture, pomegranate juice and chocolate chips to the flour mixture and stir until batter is well combined and no streaks of dry ingredients remain visible. Pour into prepared pan.

Bundt Cake: Bake for about 50 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool cake in pan for 15 minutes, then turn cake out onto a wire rack to cool. Dust with cocoa powder or confectioners sugar before serving. Serves 12-16

Cupcakes: Makes 24 regular size cupcakes… Bake for 18 minutes @ 350

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