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Light Winter Cranberry Pomegranate Cupcakes with Frosting Recipe

Name: Light Winter Cranberry Pomegranate Cupcakes with Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 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

By Beginnerbakes Editorial TeamPublished Apr 22, 2026 | Updated Jul 11, 2026

American 35 mins beginner-friendlyeasystep-by-stepwinter-bakingfrostingpartycomfort-food

Beginner-friendly winter cupcakes made with cranberries, pomegranate seeds, Greek yogurt, applesauce, warm spices, and a lighter cream cheese yogurt frosting.

Light Winter Cranberry Pomegranate Cupcakes with Frosting Recipe

Prep 15 min

Cook 20 min

Total 35 min

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

Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
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.
Add the Greek yogurt, applesauce, and vanilla extract. Mix well until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula just until combined. Avoid overmixing to keep cupcakes tender.
Fold in the cranberries and pomegranate seeds evenly, being careful not to break the fruit too much.
Spoon the batter evenly into the cupcake liners, filling each about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and let them cool completely in the pan for 5 minutes, then transfer to a wire rack to cool fully.
To make the frosting, beat the softened cream cheese, Greek yogurt, powdered sugar, and vanilla extract together until smooth and creamy.
Once cupcakes are completely cool, pipe or spread the low-calorie frosting on top of each cupcake.
Garnish with a few fresh pomegranate seeds for a festive touch.
Serve immediately or store cupcakes in an airtight container in the refrigerator for up to 3 days.