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blueberry pomegranate cupcakes with cream cheese frosting

Blueberry Pomegranate cupcakes with Cream Cheese Frosting

  • Author: Sharilyn
  • Total Time: 30 minutes
  • Yield: 16 cupcakes 1x


Blueberry Pomegranate Cupcakes with Cream Cheese Frosting are almost entirely dairy-free; (minus the butter) they are moist, fruity, and delicious!



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


For the cupcakes

  1. Preheat oven to 350 degrees.  In a separate bowl combine cake flour, baking powder, baking soda, and salt. Lightly whisk to incorporate all ingredients.
  2. 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.
  3. 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

  1. 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


  • 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