Go Back
–+ servings
Vegan Mini Rose Cupcakes

Indulge in Vegan Mini Rose Cupcakes for Heartfelt Celebrations

Experience the elegance of Vegan Mini Rose Cupcakes, perfect for any heartfelt celebration with their delightful flavors and charming presentation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Cupcake Flour Consider gluten-free flour for a gluten-free option.
  • 3/4 cup Sugar Can be replaced with coconut sugar for a lower-glycemic option.
  • 1 cup Almond Milk Any plant-based milk can be substituted, such as oat or soy milk.
  • 1/2 cup Pistachios Can substitute with walnuts or pecans for different nut flavors.
  • 1 tablespoon Rose Water If unavailable, vanilla extract can be used instead.
For the Rose Buttercream
  • 1/2 cup Butter (Vegan) Substitute with coconut oil for a more tropical flavor.
  • 2 cups Powdered Sugar For a less sweet version, reduce the amount used.
  • 1 tablespoon Food Coloring (Pink) Optional if a natural color is preferred.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Spatula
  • Cupcake Tins
  • Cupcake Liners
  • Piping bag

Method
 

Step-by-Step Instructions for Vegan Mini Rose Pistachio Cupcakes
  1. Preheat your oven to 350°F (175°C) and prepare cupcake tins with liners.
  2. In a bowl, whisk together cupcake flour, sugar, and finely ground pistachios until well combined.
  3. In another bowl, combine almond milk and any additional flavor extracts, then whisk together.
  4. Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
  5. Fill each cupcake liner about halfway with the batter.
  6. Bake for 18-20 minutes or until a toothpick comes out clean.
  7. Let cupcakes cool in the tins for about 10 minutes before transferring to a wire rack.
  8. Prepare the rose buttercream by beating vegan butter, then gradually adding powdered sugar and rose water.
  9. Once cooled, frost cupcakes with rose buttercream and top with crushed pistachios if desired.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Allow cupcakes to cool completely before frosting to maintain buttercream shape. Store in an airtight container.

Tried this recipe?

Let us know how it was!