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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes: A Delightful Treat!

Enjoy the delightful flavors of Vegan Mini Rose Pistachio Cupcakes, perfect for any celebration or casual gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk or almond/oat milk
  • 1 Tbsp Lemon Juice fresh juice preferred
  • 1/3 cup Extra Virgin Olive Oil or vegetable/melted coconut oil
  • 1 tsp Vanilla Extract or imitation vanilla
  • 3/4 cup Granulated White Sugar or coconut sugar for caramel hint
  • 1/4 tsp Sea Salt
  • 1 cup All-Purpose Flour or gluten-free flour blend
  • 1 tsp Baking Powder ensure it's fresh
  • 1/2 tsp Baking Soda
  • 1 tsp Vegan Green Food Dye optional
  • 1/2 cup Chopped Pistachio Kernels omit for nut-free version
For the Buttercream Frosting
  • 1/2 cup Vegan Butter softened
  • 2 cups Powdered Sugar adjust to taste
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Food Grade Rose Water or more lemon if needed
  • 1 tsp Vegan Red Food Dye optional
For Garnishes and Decoration
  • 1/4 cup Chopped Pistachios for topping
  • Mini Dried Rose Buds optional

Equipment

  • oven
  • mixing bowls
  • Whisk
  • Cupcake liners
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 340ºF (170ºC) and prepare mini cupcake forms.
  2. In a bowl, whisk soy milk and lemon juice to create vegan buttermilk.
  3. Mix in olive oil, vanilla extract, sugar, and salt until combined.
  4. Slowly add flour, baking powder, and baking soda; stir gently until smooth.
  5. Fold in vegan green food dye and chopped pistachios.
  6. Fill cupcake forms halfway; bake for 12.5 minutes at 340ºF, then lower to 320ºF and bake for another 12.5 minutes.
  7. Cream together vegan butter and powdered sugar; mix in lemon juice and rose water.
  8. Frost cooled cupcakes with buttercream and garnish with chopped pistachios and rose buds.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Allow cupcakes to cool completely before frosting to avoid melting buttercream. Store leftover cupcakes in an airtight container.

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