Description
Blueberry Pomegranate Cupcakes with Cream Cheese Frosting are almost entirely dairy-free; (minus the butter) they are moist, fruity, and delicious!
Ingredients
Scale
For the cupcakes
¼ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1/3 cup sour cream
¼ cup vegetable oil
1 tablespoon vanilla extract
1 ¾ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2/3 cup milk (I use almond milk for everything)
For the frosting
3 cups confectioners sugar, sifted
1 container (8oz) Trader Joe's Vegan Cream Cheese
4 tablespoons butter, softened
Instructions
For the cupcakes
- Preheat oven to 350 degrees. In a separate bowl combine cake flour, baking powder, baking soda, and salt. Lightly whisk to incorporate all ingredients.
- Line a cupcake pan with baking cups. Using an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each one. Mix in sour cream, vegetable oil, and vanilla extract.
- Gradually add the dry ingredients to the mixer. Slowly pour in the milk and mix until incorporated (about 15 seconds). Transfer batter to baking cups and bake for 18-20 minutes or until a toothpick comes out clean.
For the frosting
- Cream butter and cream cheese together for 30 seconds using an electric mixer. Add in confectioners sugar a little at a time until all sugar has been incorporated. Pipe on top of cupcakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 286
- Sugar: 32.1 g
- Sodium: 133.9 mg
- Fat: 10.9 g
- Carbohydrates: 45 g
- Protein: 2.8 g
- Cholesterol: 41.3 mg
Keywords: blueberry pomegranate cupcakes