Prep - Preheat oven to 350°F. Place liners in 24 muffin cups. Beat red velvet cake mix, buttermilk, eggs and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Divide batter into pans.
Combine - Bake 16 to 18 minutes, until toothpick inserted in center comes out clean. Remove cupcakes from pans and cool completely. Beat cream cheese, butter and vanilla in a large bowl with an electric mixer at medium speed until creamy, 2 to 3 minutes. Slowly add confectioners’ sugar and mix until light and fluffy, 3 to 5 minutes.
Create - Frost red velvet cupcakes evenly with cream cheese frosting. Decorate with sprinkles and pomegranate seeds just before serving.