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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes for Joyful Celebrations

These Vegan Mini Rose Pistachio Cupcakes are a delightful, guilt-free treat perfect for any celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 40 minutes
Total Time 1 hour 35 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Soy Milk or oat milk
  • 2 tablespoons Lemon Juice fresh juice from about half a small lemon
  • 1/3 cup Extra Virgin Olive Oil or any neutral oil
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Granulated White Sugar or coconut sugar
  • 1 pinch Sea Salt
  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder ensure fresh
  • 1/2 teaspoon Baking Soda ensure fresh
  • Vegan Green Food Dye adjust the amount based on desired shade
  • 1/2 cup Chopped Raw Pistachio Kernels or ground pistachios
For the Frosting
  • 1/2 cup Vegan Butter
  • 1 1/2 cups Powdered Sugar
  • 2 teaspoons Rose Water or vanilla extract
  • Vegan Red Food Dye adjust for desired intensity
For Garnish
  • Dried Rose Buds optional garnish for decoration

Equipment

  • Oven
  • Mixing Bowls
  • whisk
  • cupcake liners
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 340ºF (170ºC) and prepare mini cupcake baking forms.
  2. In a mixing bowl, whisk soy milk and lemon juice, then let it sit for 5 minutes.
  3. Add olive oil, vanilla extract, sugar, and salt. Mix thoroughly.
  4. Sift flour, baking powder, and baking soda in another bowl, then add to wet ingredients.
  5. Mix in vegan green food dye and fold in the pistachio kernels.
  6. Fill cupcake forms halfway and bake for 12.5 minutes at 340ºF, then reduce to 320ºF for another 12.5 minutes.
  7. Beat together vegan butter, powdered sugar, rose water, and lemon juice until creamy for frosting.
  8. Cool cupcakes for 10 minutes in the pan, then transfer to a wire rack for 30 minutes.
  9. Frost cupcakes and garnish with chopped pistachios and dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Ensure all ingredients are at room temperature before mixing. Allow cupcakes to cool completely before frosting to maintain decorations.

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