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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes for Guilt-Free Celebrations

Enjoy guilt-free celebrations with Vegan Mini Rose Pistachio Cupcakes, a vibrant vegan treat bursting with nutty flavor and fragrant rosewater.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Acts as a dairy substitute
  • 1 tablespoon Lemon Juice Adds acidity
  • 1/3 cup Extra Virgin Olive Oil Provides moisture
  • 1 teaspoon Vanilla Extract No substitutes necessary
  • 3/4 cup Granulated Sugar Can use coconut sugar
  • 1 pinch Sea Salt Enhances sweetness
  • 1.5 cups All-Purpose Flour For gluten-free, substitute with gluten-free blend
  • 1 teaspoon Baking Powder Ensure it is fresh
  • 1/2 teaspoon Baking Soda Vital for texture
  • 1 drop Green Food Dye Natural options include spirulina or matcha
  • 1/2 cup Chopped Pistachios Adds nutty flavor
For the Frosting
  • 1/2 cup Vegan Butter Base for buttercream frosting
  • 2 cups Powdered Sugar Ensure it is sifted
  • 1 teaspoon Rose Water Provides floral essence
  • 1 drop Red Food Dye Optional coloring
For Decoration
  • 10 Mini Dried Rose Buds Optional decoration

Equipment

  • Mixing bowl
  • Cupcake Pans
  • piping bag
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 340ºF (170ºC) and line mini cupcake pans with liners.
  2. Whisk together soy milk and lemon juice in a mixing bowl. Let sit for 5-10 minutes to thicken.
  3. Stir in olive oil, vanilla extract, sugar, and sea salt until well combined.
  4. Add flour, baking powder, and baking soda. Stir gently until combined.
  5. Incorporate green food dye and fold in chopped pistachios.
  6. Fill cupcake liners halfway with batter. Bake for 12.5 minutes, reduce temperature to 320ºF (160ºC) and bake for another 12.5 minutes.
  7. Let cupcakes cool in pans for 5 minutes before transferring to a wire rack.
  8. Beat vegan butter until softened, gradually add powdered sugar, lemon juice, rose water, and red food dye until smooth.
  9. Once cool, frost the cupcakes with the buttercream and decorate with pistachios and dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Ensure vegan butter is softened before mixing to avoid lumps. Check expiration dates on leavening agents for optimal results.

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