Go Back
–+ servings
Vegan Mini Rose Pistachio Cupcakes

Irresistible Vegan Mini Rose Pistachio Cupcakes for Any Occasion

These Vegan Mini Rose Pistachio Cupcakes are a delightful treat, combining floral and nutty flavors, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk or oat milk or almond milk
  • 2 tablespoons Lemon Juice from about 1/2 small lemon
  • 1/3 cup Extra Virgin Olive Oil or other neutral oils
  • 1 teaspoon Vanilla Extract or almond extract
  • 3/4 cup Granulated White Sugar or coconut sugar
  • 1/4 teaspoon Sea Salt
  • 1 cup All-Purpose Flour or gluten-free flour blend
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 drop Vegan Green Food Dye optional
  • 1/2 cup Chopped Raw Pistachio Kernels or ground pistachios
For the Frosting
  • 1/2 cup Vegan Butter or coconut cream
  • 1 cup Powdered Sugar
  • 1 tablespoon Food Grade Rose Water or additional lemon juice
  • optional Dried Rose Buds for decoration

Equipment

  • mini cupcake pan
  • Mixing Bowl
  • spatula
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Cupcake Preparation
  1. Preheat your oven to 340ºF (170ºC) and line the mini cupcake pan with colorful liners.
  2. In a mixing bowl, combine the soy milk and lemon juice to create vegan buttermilk and let sit for 5 minutes.
  3. Add olive oil, vanilla extract, granulated sugar, and sea salt to the mixture, whisking until creamy.
  4. Sift in the flour, baking powder, and baking soda, stirring until just combined.
  5. Add the vegan green food dye if desired, and fold in chopped pistachio kernels.
  6. Spoon the batter into liners halfway and bake for 25 minutes at 340ºF, then 320ºF until springy.
  7. While baking, whip the vegan butter until smooth, then mix in powdered sugar and other frosting ingredients.
  8. Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack for at least 30 minutes.
  9. Frost the cooled cupcakes and sprinkle with additional pistachios and dried rose buds if desired.

Nutrition

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

Notes

For best flavor, use fresh ingredients and monitor baking time closely. Store in an airtight container for freshness.

Tried this recipe?

Let us know how it was!