Pomegranate Lemonade Cupcake Recipe

Name: Pomegranate Lemonade Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups gluten-free flour mix; 1 cup granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 teaspoon xanthan gum; 1/2 cup lemon juice; 1/2 cup soy milk; 1/2 cup canola oil; 2 tablespoons lemon zest; 1 tablespoon vanilla extract; Pomegranate Filling, recipe follows; Lemon Frosting, recipe follows; Sanding sugar, for garnish; 4 cups powdered sugar; 4 ounces nondairy margarine; 1/4 cup pomegranate juice; 2 tablespoons pomegranate concentrate; 1 tablespoon pomegranate powder; 1/2 teaspoon lemon zest; 8 cups powdered sugar; 8 ounces nondairy margarine; 1/4 cup lemon juice; 1/4 cup soy milk; 1 tablespoon vanilla extract; 2 teaspoons lemon zest

Servings: persons

1 1/2 cups gluten-free flour mix
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
1/2 cup lemon juice
1/2 cup soy milk
1/2 cup canola oil
2 tablespoons lemon zest
1 tablespoon vanilla extract
Pomegranate Filling, recipe follows
Lemon Frosting, recipe follows
Sanding sugar, for garnish
4 cups powdered sugar
4 ounces nondairy margarine
1/4 cup pomegranate juice
2 tablespoons pomegranate concentrate
1 tablespoon pomegranate powder
1/2 teaspoon lemon zest
8 cups powdered sugar
8 ounces nondairy margarine
1/4 cup lemon juice
1/4 cup soy milk
1 tablespoon vanilla extract
2 teaspoons lemon zest

1
For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
2
In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, baking soda, salt and xanthan gum until integrated.
3
Add in the lemon juice, soy milk, oil, lemon zest and vanilla, and mix until smooth.
4
Fill the cupcake liners three-quarters-full with batter.
5
Bake until baked through, 13 to 15 minutes.
6
Cool the cupcakes completely.
7
To assemble: Pipe the Pomegranate Filling into the center of each cupcake, about 1 tablespoon each.
8
Generously frost each of the cupcakes with Lemon Frosting.
9
Garnish with sanding sugar.
10
Mix the powdered sugar, nondairy margarine, juice, concentrate, powder and zest with an electric mixer until light and fluffy.
11
Fill a pastry bag with the filling and cut 1/4-inch off the tip.
12
Mix the powdered sugar, nondairy margarine, lemon juice, soy milk, vanilla and zest with an electric mixer until light and fluffy.
13
Fill a pastry bag with the filling and cut 1/2-inch off the tip.

2081

kcal

Calories

Fat

453

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 1/2 cups gluten-free flour mix, 1 cup granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon sea salt, and more.

Yes, Pomegranate Lemonade Cupcake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pomegranate Lemonade Cupcake

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