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Christmas Pomegranate Cupcakes

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Christmas Pomegranate Cupcakes
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 24
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Bring these festive cupcakes, topped with pomegranate seeds for an extra touch, to any holiday party and wow your crowd.
Updated Sep 20, 2016

Ingredients

Cupcakes

  • 2 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 2/3 cups granulated sugar
  • 5 egg whites
  • 2 1/2 teaspoons vanilla
  • 1 1/4 cups milk
  • 1 cup pomegranate seeds (from 1 pomegranate)

Frosting

Garnish

  • 6 tablespoons pomegranate seeds
  • Fresh mint sprigs, if desired

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease and flour muffin cups, or spray with baking spray with flour.
  • 2
    In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in 1 cup pomegranate seeds.
  • 3
    Divide batter evenly among muffin cups, filling each about 2/3 full.
  • 4
    Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
  • 5
    Frost cupcakes. Sprinkle each with 1 teaspoon pomegranate seeds. Place cupcakes on platter; surround with mint sprigs.

Tips from the Betty Crocker Kitchens

  • tip 1
    To uncover the brilliant ruby red pomegranate seeds, cut a pomegranate in half and use a spoon to remove the seeds. Discard any of the light-colored membrane that may stick to the seeds.
  • tip 2
    Substitute 1 box white cake mix for the cupcakes above. Make cake mix as directed on box for cupcakes except—use 1 cup water, 1/3 cup vegetable oil and 3 egg whites. Toss 1 cup pomegranate seeds with 2 tablespoons all-purpose flour; stir into batter. Bake and cool as directed on box. For the frostings, substitute 1 container vanilla creamy ready-to-spread frosting. Frost and garnish as directed in recipe.

Nutrition

320 Calories, 12g Total Fat, 3g Protein, 48g Total Carbohydrate, 36g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
320
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
5g
24%
Trans Fat
1 1/2g
Cholesterol
15mg
6%
Sodium
170mg
7%
Potassium
85mg
2%
Total Carbohydrate
48g
16%
Dietary Fiber
0g
0%
Sugars
36g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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