Go Back
+ servings

Pomegranate Cupcakes - White Cake with Pomegranate Buttercream

The best white cupcake with tangy, creamy pomegranate buttercream makes these pomegranate cupcakes perfect for a special occasion.
Prep Time45 mins
Cook Time15 mins
Additional Time30 mins
Total Time1 hr 30 mins
Cuisine: American
Servings: 24
Calories: 241kcal


For the Cupcakes

  • 1 cup milk room temperature
  • 6 egg whites room temperature
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 2 and 1/4 cups cake flour
  • 1 and 3/4 cups white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 and 1/2 cups butter softened

For the Pomegranate Buttercream

  • 1/2 cup pomegranate juice
  • 1 cup butter softened
  • 3 cups powdered sugar
  • 3-4 tablespoons heavy cream or milk


  • Line muffin tins with 24 cupcake liner. Preheat oven to 350 degrees F. Whisk together the wet ingredients, the milk, egg white, almond and vanilla extract.
  • In the bowl of a stand mixer fitted with the whisk attachment, mix together the cake flour, white sugar, baking powder and salt on low speed. Cut the butter into cubes and add to the mix. Beat on low until crumbly (about 1 to 2 minutes.
  • Pour all but 1/2 cup of the wet ingredients into the dry. Beat on a medium speed for about 1 and 1/2 minutes. Add the remaining wet ingredients and beat for another 1 minute. Pour batter into the prepared pans filling them about 2/3 full.
  • Bake in the preheated over for 14-15 minutes or until a toothpick inserted comes out clean. Remove from the pans to a wire rack and allow to cool completely.
  • To make the frosting, pour 1 cup pomegranate juice into a small saucepan, simmer until reduced to about 1/4 cup of liquid. The juice will be very dark and syrupy. Let cool completely to room temperature
  • In the bowl of a stand mixer, beat the butter on high speed until fluffy and white in color (about 2 minutes).
  • Gently stir in the powdered sugar. Beat in the reduced pomegranate juice and enough of the milk or cream to make a smooth, fluffy frosting.


Serving: 1cupcake | Calories: 241kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 254mg | Potassium: 55mg | Fiber: 1g | Sugar: 31g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg