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Vegan Mini Rose Pistachio Cupcakes

Irresistible Vegan Mini Rose Pistachio Cupcakes for Guilt-Free Indulgence

These Vegan Mini Rose Pistachio Cupcakes are a delightful treat that combines the sweetness of rosewater with the crunch of pistachios.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: Persian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Soy Milk or Alternative Milk for creating vegan buttermilk
  • 1 tablespoon Lemon Juice or Vinegar for vegan buttermilk
  • 1/3 cup Extra Virgin Olive Oil or Coconut Oil
  • 1 teaspoon Vanilla Extract or Almond Extract
  • 3/4 cup Granulated White Sugar or Coconut Sugar
  • 1/4 teaspoon Sea Salt
  • 1 cup All-Purpose Flour or Gluten-Free Blend
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Vegan Green Food Dye or Spinach Powder optional for color
  • 1/2 cup Chopped Raw Pistachio Kernels or substitute sunflower seeds for nut-free
Frosting Ingredients
  • 1/2 cup Vegan Butter
  • 1 cup Powdered Sugar
  • 2 tablespoons Food-Grade Rose Water high-quality
  • 2 tablespoons Dried Rose Buds optional for decoration

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • Cupcake liners
  • wire rack

Method
 

Preparation
  1. Preheat the oven to 340ºF (170ºC) and prepare mini cupcake liners.
  2. In a bowl, mix soy milk with lemon juice and let it sit for a few minutes to thicken.
  3. In the same bowl, whisk in olive oil, vanilla extract, sugar, and sea salt until smooth.
  4. Gradually stir in the all-purpose flour, baking powder, and baking soda. Mix gently.
  5. Fold in vegan green food dye and chopped pistachios.
  6. Pour the batter into cupcake liners, filling them halfway. Bake for 12.5 minutes, then reduce heat to 320ºF and bake for another 12.5 minutes.
  7. While the cupcakes cool, cream the vegan butter in a bowl and gradually mix in powdered sugar, lemon juice, and rose water.
  8. Allow cupcakes to cool for 30 minutes before decorating with frosting, chopped pistachios, and optional dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Store cupcakes in an airtight container for up to 4 days at room temperature or refrigerate for up to a week.

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