In a bowl, beat together canola oil, plain whole-milk yogurt, sugar, egg, vanilla extract, and salt until well combined.

In another bowl, whisk together cake flour, baking powder, and baking soda.

Gradually mix the dry ingredients into the wet ingredients until a smooth batter forms.

Line a 12-cup muffin pan with paper liners and divide the batter evenly among the cups.

Bake the cupcakes at 350°F until a toothpick inserted into the centers comes out clean, about 17 minutes.

Allow them to cool completely.

In a small bowl, whisk together confectioners' sugar and pomegranate juice to create a glaze.

Drizzle the glaze over the cooled cupcakes.