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Vegan Mini Rose Pistachio Cupcakes

Delightful Vegan Mini Rose Pistachio Cupcakes to Savor

These Vegan Mini Rose Pistachio Cupcakes are light, fluffy, and perfect for special occasions, combining floral essence with a delightful crunch.
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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 oat milk for different flavor
  • 1 tbsp Lemon Juice fresh lemon for best results
  • 1/3 cup Extra Virgin Olive Oil or coconut oil for a different taste
  • 1 tsp Vanilla Extract
  • 1 cup Granulated White Sugar or coconut sugar for a healthier option
  • 1/4 tsp Sea Salt
  • 1 1/2 cups All-Purpose Flour spoon gently into measuring cup for accuracy
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tbsp Vegan Green Food Dye add to achieve desired shade
  • 1/2 cup Setton Farms Raw Pistachio Kernels or chopped walnuts/pecans if desired
For the Buttercream Frosting
  • 1/2 cup Vegan Butter softened for easier mixing
  • 2 cups Powdered Sugar
  • 1 tbsp Lemon Juice
  • 1 tsp Rose Water or vanilla extract as alternative
  • 1 tbsp Vegan Red Food Dye adjust to achieve preferred intensity
For Garnishes
  • 1/4 cup Chopped Pistachios for garnish
  • Mini Dried Rose Buds optional decoration

Equipment

  • Mixing Bowl
  • Whisk
  • cupcake trays
  • piping bag

Method
 

Preparation
  1. Preheat your oven to 340ºF (170ºC) and line cupcake trays with colorful liners.
  2. In a mixing bowl, combine soy milk and lemon juice to create buttermilk. Whisk thoroughly.
  3. Add olive oil, vanilla extract, sugar, and salt to the buttermilk mixture. Blend smoothly.
  4. In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually stir into wet ingredients.
  5. Incorporate vegan green food dye and fold in chopped pistachios.
  6. Fill cupcake liners halfway and bake for 25 minutes, adjusting temperature halfway through.
  7. While cooling, prepare the buttercream by creaming vegan butter and gradually adding powdered sugar, lemon juice, and rose water.
  8. Frost cooled cupcakes using a piping bag to create decorative swirls.
  9. Sprinkle with chopped pistachios and optionally place a mini dried rose bud on each cupcake.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Allow cupcakes to cool completely before frosting. Use a piping bag for professional-looking swirls. Measure flour carefully for best results.

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