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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes for Irresistible Celebrations

These Vegan Mini Rose Pistachio Cupcakes blend floral notes and nutty flavors, perfect for celebrations.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Can substitute with oat milk
  • 1 tablespoon Lemon Juice Fresh lemon juice recommended
  • 1/3 cup Extra Virgin Olive Oil Or melted coconut oil
  • 1 teaspoon Vanilla Extract Almond extract can be used as alternative
  • 1 cup Granulated White Sugar Coconut sugar for less refined option
  • 1/4 teaspoon Sea Salt
  • 1 cup All-Purpose Flour Gluten-free flour can be used
  • 1 teaspoon Baking Powder Ensure freshness
  • 1/2 teaspoon Baking Soda Ensure freshness
  • 1 drop Vegan Green Food Dye Omit for a natural look
  • 1/2 cup Chopped Raw Pistachios Can substitute with almonds or walnuts
For the Frosting
  • 1/2 cup Vegan Butter Or margarine
  • 2 cups Powdered Sugar Sugar-free alternative can be used
  • 1 tablespoon Rose Water Can use vanilla extract as substitute
  • 1 drop Vegan Red Food Dye Adjust as per liking
  • 10 pieces Dried Rose Buds For decoration (not meant for consumption)

Equipment

  • Mini cupcake pans
  • Mixing Bowls
  • Whisk
  • piping bag

Method
 

Instructions
  1. Preheat your oven to 340ºF (170ºC) and line mini cupcake pans with paper liners.
  2. Combine soy milk and lemon juice; let sit for 5-10 minutes to thicken.
  3. Whisk together thickened soy milk, olive oil, vanilla, sugar, and salt until smooth.
  4. Gently fold in flour, baking powder, and baking soda until a smooth batter forms.
  5. Mix in the vegan green food dye and chopped pistachios.
  6. Fill each cupcake liner halfway with batter and bake for 12.5 minutes at 340ºF, then reduce to 320ºF for another 12.5 minutes.
  7. While cooling, cream vegan butter, add powdered sugar, lemon juice, rose water, and red food dye to make frosting.
  8. Cool cupcakes for 10 minutes in pan then transfer to a wire rack for at least 30 minutes.
  9. Pipe frosting onto cooled cupcakes, sprinkle with chopped pistachios, and decorate with dried rose buds if desired.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store cupcakes in an airtight container in the fridge for up to 4 days. Best served at room temperature.

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