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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes for Irresistible Delights

Indulge in Vegan Mini Rose Pistachio Cupcakes, an elegant and charming treat perfect for celebrations.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Soy Milk or almond/oat milk
  • 1 tablespoon Lemon Juice or vinegar
  • 1/4 cup Extra Virgin Olive Oil or avocado oil
  • 1 teaspoon Vanilla Extract or almond extract
  • 1 cup Granulated White Sugar or coconut sugar
  • 1/4 teaspoon Sea Salt or kosher salt
  • 1 cup All-Purpose Flour or gluten-free blend
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 drops Vegan Green Food Dye or natural options
  • 1/2 cup Setton Farms Raw Pistachio Kernels chopped almonds can substitute
For the Buttercream Frosting
  • 1/2 cup Vegan Butter or coconut cream
  • 2 cups Powdered Sugar or coconut powdered sugar
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Rose Water or vanilla extract
  • 1 tablespoon Dried Rose Buds optional

Equipment

  • mini cupcake tray
  • Mixing bowls
  • spatula
  • piping bag

Method
 

Baking Instructions
  1. Preheat the oven to 340°F (170°C) and line a mini cupcake tray with colorful liners.
  2. Whisk together the soy milk and lemon juice, let sit for a few minutes, then add olive oil, vanilla, sugar, and salt, mixing until combined.
  3. Gently mix in all-purpose flour, baking powder, and baking soda, then add vegan green food dye.
  4. Fold in the pistachios gently into the batter.
  5. Scoop the batter into the liners, filling them about halfway.
  6. Bake for 12.5 minutes at 340°F (then lower to 320°F and bake for another 12.5 minutes).
  7. Beat the vegan butter in a bowl, add powdered sugar, lemon juice and rose water until smooth.
  8. Once cooled, frost each cupcake with the buttercream using a piping bag.
  9. Top with chopped pistachios and optional dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 120mgPotassium: 80mgFiber: 1gSugar: 8gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Let cupcakes cool completely before frosting for the best results.

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