Almond & Pomegranate Cupcakes

Almond & Pomegranate Cupcakes - Fluffy almond-flavored white cupcakes topped with creamy pomegranate-infused frosting. |

You guys want to hear a funny / totally embarrassing story about these cupcakes? I’m cringing just thinking of it, but I’m going to tell you. Before we begin, some background: since I’m more of a savory cook than a baker, I’d already had some struggles getting this recipe just right, involving many rounds of testing. I was already a bit at my wit’s end when I finally got these right and was ready to photograph them.

Almond & Pomegranate Cupcakes - Fluffy almond-flavored white cupcakes topped with creamy pomegranate-infused frosting. |

I carefully arranged the three prettiest cupcakes on a little plate, and headed to the dining room to photograph them. I promptly slipped on a drop of water on the kitchen floor, and fell INTO the dining room (total yard sale). I was lucky in that 1.) I wasn’t injured at all, as the dining room wall, and the cupcake that ended up underneath my butt seemed to have cushioned my fall, and 2.) I somehow managed to hold on to, and not break, the handmade plate I was using. The three prettiest cupcakes were a total loss, so I had to make my photos work with some B-list ones.

Almond & Pomegranate Cupcakes - Fluffy almond-flavored white cupcakes topped with creamy pomegranate-infused frosting. |

As if that wasn’t mortifying enough, there’s more. Later that same day, I wanted to clear a bit of counter space in my tiny kitchen. Sometimes, I’ll store things in the microwave to get them off the counter. As such, I put the container of finished cupcakes in the microwave and left the room. The problem was, apparently I have a very specific muscle memory in which as soon as I shut the microwave door, I instinctively press the “30 Seconds” button, as that is the most-used button on my microwave. That’s right: I microwaved all the remaining cupcakes for a full 30 seconds. By the time I realized my error and sprinted back to the kitchen, the cupcakes were sitting in a pool of their own melted frosting. Nice work, Lori.

Now that I’m done embarrassing myself, let’s talk about these Almond & Pomegranate Cupcakes. The cake part is a light and fluffy almond-flavored white cake (possibly the best cupcake I’ve ever made!), and the frosting is sweet, creamy, and pomegranate-infused. Luckily, I ate one before the falling down and microwaving incidents.

MELT Organic |

Both the cupcakes and the frosting are made with MELT® Organic, a luscious, organic spread made from healthy oils. MELT Organic is made with the healthiest fruit- and plant-based organic oils: virgin coconut, flaxseed, hi-oleic sunflower, palm fruit, and canola, and it can be substituted for butter in your favorite baked good or savory dish.  MELT Organic spreads are dairy free, soy free, trans-fat free, gluten free, certified organic, kosher pareve, and Non GMO. None of the varieties of MELT Organic contain hydrogenated oils or artificial ingredients of any kind and they never will.

Please enjoy the cupcakes, and stop picturing me falling down and landing on a cupcake, OK?

Almond & Pomegranate Cupcakes - Fluffy almond-flavored white cupcakes topped with creamy pomegranate-infused frosting. |

Yield: 12 cupcakes

Almond & Pomegranate Cupcakes

Almond & Pomegranate Cupcakes
Prep Time 40 minutes
Cook Time 18 minutes


For the Cupcakes:

  • 1-1/2 cups cake flour, sifted
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup MELT Organic spread
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons whole milk

For the Frosting & Decoration:

  • 1/2 cup pomegranate juice
  • 2/3 cup MELT Organic spread
  • 2 cups powdered sugar, plus additional if needed
  • Red food coloring (optional)
  • Seeds from 1 pomegranate


  1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard muffin pan with baking cups. Sift flour, baking powder and salt into medium bowl.
  2. In bowl of stand mixer, cream spread and sugar until light and fluffy. Add egg, almond extract and vanilla extract; mix until well combined. Add flour mixture alternately with milk, starting and ending with flour. Beat well after each addition.
  3. Divide batter between baking cups. Transfer to oven and bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Transfer pan to cooling rack; let stand 5 minutes. Remove cupcakes from pan and transfer to wire rack; cool completely before frosting and decorating.
  4. Make the Frosting: In small pot; cook pomegranate juice over medium-high heat until reduced to a thick syrup (watch very closely to ensure it doesn't burn). Cool syrup completely before continuing.
  5. In bowl of stand mixer, whip spread and 1-1/2 tablespoons pomegranate syrup until combined. Gradually add powdered sugar; mix until frosting is well combined. Depending on the consistency of pomegranate syrup, additional powdered sugar may be needed to achieve a proper frosting consistency. Beat in additional powdered sugar in 1/4 cup increments until desired consistency is achieved. If you desire a more vibrant pink frosting, gradually add drops of food coloring until desired color is achieved.
  6. Pipe or spread frosting onto cupcakes; garnish with pomegranate seeds.

MELT® Organic is a line of luscious, organic spreads made from healthy oils for butter lovers seeking a much healthier alternative, available in Rich & Creamy (original), Honey, and NEW Chocolate.

This is a sponsored conversation written by me on behalf of MELT Organic. The opinions and text are all mine.