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Vegan Mini Rose Pistachio Cupcakes

Delight in Vegan Mini Rose Pistachio Cupcakes for Any Celebration

Indulge in Vegan Mini Rose Pistachio Cupcakes that are a guilt-free, delightful treat perfect for any celebration.
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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: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup soy milk can substitute with oat milk
  • 1 tablespoon lemon juice use fresh juice for best flavor
  • 1/3 cup extra virgin olive oil can substitute with vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract can substitute with almond extract
  • 1 cup granulated white sugar coconut sugar can substitute for a brown sugar flavor
  • 1 pinch sea salt balances sweetness
  • 1.5 cups all-purpose flour for gluten-free option, use a gluten-free blend
  • 1 teaspoon baking powder ensure it's fresh
  • 0.5 teaspoon baking soda ensure it's fresh
  • a few drops vegan green food dye adjust according to desired shade
  • 0.5 cup raw pistachio kernels chopped, can substitute with ground almonds
For the Frosting
  • 0.5 cup vegan butter can substitute with solid coconut oil
  • 2 cups powdered sugar important for consistency
  • 1 tablespoon rose water can substitute with vanilla extract
  • a few drops vegan red food dye adjust as per color preference
For Decoration
  • dried rose buds optional, not meant for eating

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • Cupcake liners
  • Piping Bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 340ºF (170ºC) and line your mini cupcake pan with cupcake liners.
  2. In a mixing bowl, whisk together soy milk and lemon juice until combined and let sit for about 5 minutes.
  3. Add extra virgin olive oil, vanilla extract, granulated sugar, and sea salt to the bowl. Whisk until smooth.
  4. Gradually incorporate all-purpose flour, baking powder, and baking soda until well mixed.
  5. Add vegan green food dye and fold in chopped pistachio kernels.
  6. Fill the cupcake liners halfway with the batter and bake for about 25 minutes.
  7. Cream together vegan butter and powdered sugar for the frosting; add lemon juice and rose water.
  8. Allow cupcakes to cool completely before decorating with frosting and optional toppings.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

These Vegan Mini Rose Pistachio Cupcakes are airy, rich in flavor, and perfect for any celebration. Adjust the ingredients to suit your personal taste preferences.

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