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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes That Steal the Show

Vegan Mini Rose Pistachio Cupcakes are charming treats, perfect for any occasion, and offer a guilt-free indulgence packed with flavor.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Can be substituted with almond or oat milk.
  • 1 tablespoon Lemon Juice Can be replaced with apple cider vinegar.
  • 1/4 cup Extra Virgin Olive Oil Swap with coconut oil for a tropical flair.
  • 1 teaspoon Vanilla Extract Try almond extract for extra flavor.
  • 1 cup Granulated White Sugar Coconut sugar can be a lower glycemic alternative.
  • 1 pinch Sea Salt Finely ground salt ensures even distribution.
  • 1 cup All-Purpose Flour Use a gluten-free blend if necessary.
  • 1 teaspoon Baking Powder Ensure it's fresh for the best rise.
  • 1/2 teaspoon Baking Soda Crucial for a fluffy texture.
  • a few drops Vegan Green Food Dye Matcha powder can be a natural substitute.
  • 1/2 cup Chopped Raw Pistachio Kernels Walnuts can be used for variety.
For the Rose Buttercream
  • 1/2 cup Vegan Butter Margarine can serve as an alternative.
  • 2 cups Powdered Sugar Sift to avoid any lumps.
  • 1 tablespoon Lemon Juice Lime juice can be used for a twist.
  • 1 tablespoon Food Grade Rose Water Orange blossom water offers a lovely alternative.
  • 1 teaspoon Vegan Red Food Dye Omit for a more natural look.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Cupcake pan
  • piping bag

Method
 

Step‑By‑Step Instructions for Vegan Mini Rose Pistachio Cupcakes
  1. Preheat the oven to 340ºF (170ºC) and line a mini cupcake pan with cupcake liners.
  2. In a mixing bowl, combine soy milk and lemon juice, then add olive oil, vanilla, sugar, and salt and whisk until combined.
  3. Sift together flour, baking powder, and baking soda, then incorporate into wet ingredients until smooth.
  4. Add vegan green food dye and fold in chopped pistachios.
  5. Fill each cupcake liner halfway and bake for 12.5 minutes at 340ºF, then lower to 320ºF and bake for another 12.5 minutes.
  6. Cream vegan butter and powdered sugar, then add lemon juice and rose water for buttercream.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely for at least 30 minutes.
  8. Frost cooled cupcakes with rose buttercream and garnish with chopped pistachios and dried rose buds if desired.

Nutrition

Serving: 1cupcakeCalories: 140kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Ensure to fill cupcake liners only halfway to prevent overflow and wait at least 30 minutes before frosting the cupcakes for best results.

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