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Vegan Mini Rose Pistachio Cupcakes

Delightful Vegan Mini Rose Pistachio Cupcakes You’ll Love

These Vegan Mini Rose Pistachio Cupcakes are delightful treats that delight your taste buds with their floral and nutty fusion.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk or unsweetened almond/oat milk
  • 1 tablespoon Lemon Juice or apple cider vinegar
  • 1/4 cup Extra Virgin Olive Oil or melted coconut oil
  • 1 teaspoon Vanilla Extract or almond extract
  • 3/4 cup Granulated White Sugar or coconut sugar
  • 1/4 teaspoon Sea Salt or table salt
  • 1 1/2 cups All-Purpose Flour or gluten-free blend
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • a few drops Vegan Green Food Dye or natural colorants
  • 1/2 cup Raw Pistachio Kernels (Chopped) or swap with almonds
For the Frosting
  • 1/2 cup Vegan Butter or coconut cream
  • 2 cups Powdered Sugar or sugar alternatives
  • 1 tablespoon Food Grade Rose Water or vanilla extract/lemon juice
  • a few drops Vegan Red Food Dye or natural dyes like beet juice
  • optional Mini Dried Rose Buds for decoration

Equipment

  • mixing bowl
  • Whisk
  • mini cupcake tins
  • cupcake liners
  • Piping bag

Method
 

Step-by-Step Instructions for Vegan Mini Rose Pistachio Cupcakes
  1. Preheat the oven to 340ºF (170ºC) and prepare mini cupcake liners.
  2. Mix soy milk with lemon juice in a bowl and let sit for 5 minutes to curdle, creating vegan buttermilk.
  3. Whisk in olive oil, vanilla extract, sugar, and salt until smooth.
  4. Sift in flour, baking powder, and baking soda, folding gently until just combined.
  5. Add vegan green food dye and chopped pistachios, folding until evenly distributed.
  6. Fill each liner halfway with batter and bake for 25 minutes, rotating halfway through.
  7. Beat vegan butter until creamy, then add powdered sugar, mixing until crumbly.
  8. Incorporate lemon juice and rose water into the frosting until smooth.
  9. Add vegan red food dye to frosting, mixing until uniform.
  10. Cool cupcakes for 30 minutes before frosting, then pipe the frosting decoratively on top.
  11. Decorate with chopped pistachios and mini dried rose buds before serving.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.

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