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Vegan Mini Rose Pistachio Cupcakes

Delightful Vegan Mini Rose Pistachio Cupcakes to Savor

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Delight in these Vegan Mini Rose Pistachio Cupcakes—a feast for the eyes and taste buds, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Can be substituted with oat milk or almond milk.
  • 1/2 small lemon Lemon Juice Use the juice to balance sweetness.
  • 1/3 cup Extra Virgin Olive Oil Can be replaced with neutral oils like canola.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 3/4 cup Granulated White Sugar Offers sweetness.
  • 1 pinch Sea Salt Balances flavors.
  • 1 1/2 cups All-Purpose Flour Ensure spooned into the cup for measurement.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 1/2 teaspoon Baking Soda Works with baking powder for lift.
  • a few drops Vegan Green Food Dye Adjust for desired shade.
  • 1/2 cup Raw Pistachio Kernels (chopped) Optional: can use pistachio extract for flavor.
For the Buttercream Frosting
  • 1/2 cup Vegan Butter Let soften before use.
  • 2 cups Powdered Sugar Sweetens and thickens frosting.
  • 2 tablespoons Lemon Juice Adds tanginess.
  • 1 teaspoon Food Grade Rose Water Imparts floral flavor.
  • a few drops Red Food Dye For tinting the buttercream pink.
For Garnishing
  • 2 tablespoons Chopped Pistachios For topping.
  • Dried Rose Buds (optional) Adds elegance.

Equipment

  • Oven
  • Mixing Bowl
  • Cupcake Tins
  • whisk
  • piping bag
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 340ºF (170ºC) and line cupcake tins with colorful cupcake liners.
  2. In a mixing bowl, whisk together 1 cup of soy milk and juice of half a lemon. Let sit for 5 minutes. Stir in ⅓ cup olive oil, 1 teaspoon vanilla extract, ¾ cup sugar, and a pinch of salt.
  3. Sift together 1 ½ cups flour, 1 teaspoon baking powder, and ½ teaspoon baking soda. Fold into wet ingredients until smooth.
  4. Add vegan green food dye and fold in ½ cup chopped pistachios.
  5. Spoon batter into cupcake liners, filling halfway. Bake for 25 minutes, checking doneness with a toothpick.
  6. Cool cupcakes on a wire rack for at least 30 minutes.
  7. Beat ½ cup softened vegan butter and gradually add 2 cups powdered sugar, mixing until fluffy. Add 2 tablespoons lemon juice and 1 teaspoon rose water.
  8. Frost cupcakes with pink buttercream and top with chopped pistachios and optional dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

These cupcakes are perfect for celebrations or a cozy treat. Feel free to customize with different nuts or colors.

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