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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes for Festive Joy

These Vegan Mini Rose Pistachio Cupcakes are delightful treats perfect for festive occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Can substitute with oat milk.
  • 1 tablespoon Lemon Juice Can be replaced with vinegar.
  • 1/3 cup Extra Virgin Olive Oil Any vegetable oil can work.
  • 1 teaspoon Vanilla Extract
  • 1 cup Granulated White Sugar Coconut sugar can be used as an alternative.
  • 1/4 teaspoon Sea Salt
  • 1 1/2 cups All-Purpose Flour Measure by spooning into the cup.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Sea Salt
  • few drops Vegan Green Food Dye Optional, adjust amount to desired shade.
  • 1/2 cup Setton Farms Raw Pistachio Kernels Can replace with another nut if desired.
For the Buttercream Frosting
  • 1/2 cup Vegan Butter Must be softened.
  • 2 cups Powdered Sugar
  • 1 tablespoon Food-Grade Rose Water Can use vanilla extract or more lemon juice if unavailable.
  • 1 tablespoon Vegan Red Food Dye Optional.

Equipment

  • Mini cupcake pan
  • Mixing bowls
  • Whisk
  • sifter
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 340°F (170°C) and line your mini cupcake pan with liners.
  2. In a bowl, whisk together soy milk and lemon juice, let sit for 5 minutes to thicken.
  3. Add olive oil, vanilla, and sugar to the vegan buttermilk and mix thoroughly.
  4. Sift together flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add dry mixture to wet ingredients, mixing gently until combined.
  6. If desired, add vegan green food dye and fold in pistachios.
  7. Fill cupcake liners halfway and bake for 25 minutes total, adjusting oven temp as specified.
  8. For frosting, cream together vegan butter and powdered sugar, then mix in lemon juice and rose water.
  9. Cool cupcakes for 10 minutes in the pan, then transfer to a wire rack for 30 minutes.
  10. Frost cooled cupcakes and decorate with chopped pistachios and dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 90mgPotassium: 80mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Ensure vegan butter is softened before mixing. Measure flour correctly for best results. Allow cupcakes to cool completely before frosting to prevent melting.

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