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Mini Rose Pistachio Cupcakes

Delight in Mini Rose Pistachio Cupcakes for Any Celebration

These Mini Rose Pistachio Cupcakes are a delightful vegan treat perfect for any celebration, combining the aroma of rose with the nutty flavor of pistachio.
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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 replaced with oat milk for a nut-free version
  • 1 tablespoon lemon juice or equivalent amount of vinegar
  • 1/3 cup extra virgin olive oil can be substituted with melted coconut oil
  • 1 teaspoon vanilla extract can use almond extract for a twist
  • 3/4 cup granulated white sugar coconut sugar can be used for a healthier option
  • 1 pinch sea salt
  • 2 cups all-purpose flour substitute with gluten-free flour blend for gluten-free option
  • 1 teaspoon baking powder required for best results
  • 1/2 teaspoon baking soda required for best results
  • a few drops vegan green food dye omit if desired
  • 1/2 cup chopped raw pistachio kernels substituting with any nut will change the flavor profile
For the Buttercream Frosting
  • 1/2 cup vegan butter can use coconut cream for a lighter option
  • 2 cups powdered sugar can use agave syrup for a lower sugar alternative
  • 2 tablespoons lemon juice
  • 1 tablespoon rose water vanilla extract can substitute
  • a few drops red food dye omit for a minimalist look
  • a few mini dried rose buds optional, use edible flowers for a similar effect

Equipment

  • Mixing Bowl
  • Whisk
  • Cupcake tray
  • piping bag

Method
 

Step-by-Step Instructions for Mini Rose Pistachio Cupcakes
  1. Preheat your oven to 340ºF (170ºC) and line a mini cupcake tray with colorful cupcake liners.
  2. In a mixing bowl, whisk together soy milk and lemon juice; let it sit for about 5 minutes. Add olive oil, vanilla extract, granulated sugar, and sea salt, mixing until well combined.
  3. In another bowl, sift together all-purpose flour, baking powder, and baking soda. Gradually add to the wet ingredients and stir gently.
  4. Incorporate vegan green food dye and fold in chopped pistachio kernels.
  5. Spoon the batter into cupcake liners, filling them halfway and bake for about 25 minutes.
  6. Prepare the buttercream by creaming vegan butter and powdered sugar; add lemon juice and rose water until smooth.
  7. Cool the cupcakes in the tray for 10 minutes, then transfer to a wire rack for at least 30 minutes.
  8. Use a piping bag to swirl the buttercream on the cooled cupcakes, decorating as desired.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Avoid overmixing and ensure cupcakes are cool before frosting. Adjust flavors as desired.

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