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Cranberry and Pomegranate Cupcakes with Cream Cheese Frosting
Original recipe: 12 servings · Prep: Under review · Cook: Under review · Total: Under review
By Beginnerbakes Editorial TeamPublished Apr 22, 2026 | Updated Oct 22, 2026
American
Under review
Beginner-friendlyEasyStep By StepWinter Baking
Spiced cranberry and pomegranate cupcakes with a cream-cheese and Greek-yogurt frosting.
Prep
Under review
Cook
Under review
Total
Under review
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup plain Greek yogurt (or low-fat yogurt)
- 1/4 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh or frozen cranberries (if frozen, do not thaw)
- 1/4 cup pomegranate seeds, plus extra for garnish
- 1/2 cup light cream cheese, softened
- 1/4 cup nonfat Greek yogurt
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
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In a large bowl, beat the eggs and sugar with a hand mixer or whisk until the mixture is pale and slightly fluffy, about 2 minutes.
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Add the Greek yogurt, applesauce, and vanilla extract. Mix well until smooth and creamy.
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Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula just until combined. Avoid overmixing to keep cupcakes tender.
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Fold in the cranberries and pomegranate seeds evenly, being careful not to break the fruit too much.
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Spoon the batter evenly into the cupcake liners, filling each about 3/4 full.
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Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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To make the frosting, beat the softened cream cheese, Greek yogurt, powdered sugar, and vanilla extract together until smooth and creamy.
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Once fully cooled, spread or pipe the cream-cheese and yogurt frosting on top.
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Garnish with a few fresh pomegranate seeds for a festive touch.
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Serve immediately or store cupcakes in an airtight container in the refrigerator for up to 3 days.
Timing
Allow for preparation, preheating, 18-22 minutes baking, 5 minutes in-pan cooling, complete rack cooling and frosting.
Storage
Refrigerate frosted cupcakes in an airtight container for up to 3 days.
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