Vegan Pomegranate Tahini Cupcakes

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 22 mins
  • Total Time: 37 mins
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Kosher / Vegan


Vegan Pomegranate Tahini Cupcakes


  • For the cupcakes:
  • 3/4 cup unsweetened non dairy milk
  • 3 tbsp ground flax
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 baking soda
  • 1/8 tsp salt
  • 1/4 cup coconut oil
  • 1/4 cup grape seed oil
  • 1/2 cup maple syrup, at room temperature
  • 1/2 cup pomegranate juice
  • For the frosting:
  • 1/3 cup coconut cream
  • 1/3 cupvegan cream cheese
  • 1/3 cup tahini
  • 1/3 plus 1 tablespoon confectioners’ sugar, divided
  • 1 tbsp pomegranate molasses
  • 1/4 tsp beet powder (optional, just for color)


  1. To prepare the cupcakes, preheat the oven to 350F. Line a 12 cup muffin tin with cupcake liners an coat them with cooking spray
  2. Combine the milk and ground flax in a small bowl and set aside
  3. In a large bowl, combine the flour, cocoa powder, baling powder, baking soda and salt and set aside
  4. Using an electric mixer, cream together the coconut oil and grape seed oil. Add the maple syrup and continue mixing until well incorporated
  5. Reduce the speed and add the flax mixture and pomegranate juice. Continue mixing for about a minute, add the flour mixture and mix until just incorporated (do not overmix)
  6. Fill the cupcake lines about 2/3 of the way and bake for 20 to 22 minutes. Let them cool completely
  7. To prepare the frosting, whip the coconut cream and cream cheese together until fluffy, using an electric mixer. Add the tahini and 1/3 cup of confectioners’ sugar and mix until well incorporated
  8. Scoop half of the frosting and transfer it to a bowl. Set it aside. Add 1 tablespoon of sugar, pomegranate molasses and beet powder to the remaining frosting and mix for about a minute. Refrigerate both icings until ready to use
  9. Once the cupcakes have cooled completely, pipe the 2 color frosting on top. You can also scoop out some of the inside of the cupcake and fill it with icing