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Vegan Mini Rose Pistachio Cupcakes

Vegan Mini Rose Pistachio Cupcakes for Your Next Celebration

Experience the delightful blend of floral and nutty flavors in these Vegan Mini Rose Pistachio Cupcakes, perfect for every celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Use unsweetened varieties
  • 1 tbsp Lemon Juice Can substitute with apple cider vinegar
  • 1/4 cup Extra Virgin Olive Oil Or melted coconut oil
  • 1 tbsp Vanilla Extract Almond extract can be used as an alternative
  • 3/4 cup Granulated White Sugar Can use coconut sugar or maple syrup
  • 1/4 tsp Sea Salt Can omit for low-salt diets
  • 1 cup All-purpose Flour Consider gluten-free blends
  • 1 tsp Baking Powder Do not substitute with baking soda without adjustments
  • 1/2 tsp Baking Soda Essential for fluffiness
  • 1 tsp Vegan Green Food Dye Adjust for color intensity
  • 1/2 cup Setton Farms Raw Pistachio Kernels Chopped finely
For the Buttercream Frosting
  • 1/2 cup Vegan Butter Softened for better mixing
  • 2 cups Powdered Sugar Consider a sugar alternative if needed
  • 1 tbsp Lemon Juice
  • 1 tbsp Food Grade Rose Water Can substitute with vanilla extract
  • 1 tsp Vegan Red Food Dye Adjust as desired
For Garnishes/Cupcake Decoration
  • 1/4 cup Chopped Setton Farms Raw Pistachio Kernels Optional but recommended
  • 1 tbsp Mini Dried Rose Buds For decoration only

Equipment

  • mixing bowl
  • Cupcake trays
  • whisk
  • Measuring cups
  • Cooling Rack
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 340ºF (170ºC) and line mini cupcake trays with cupcake liners.
  2. Combine soy milk with lemon juice in a mixing bowl to create vegan buttermilk. Let sit for 5 minutes and mix in oil, vanilla, sugar, and salt until smooth.
  3. Gradually stir in all-purpose flour, baking powder, and baking soda until a lump-free batter forms.
  4. Add vegan green food dye until you achieve a desired pastel hue.
  5. Gently fold in finely chopped pistachio kernels.
  6. Spoon the batter into cupcake liners halfway. Bake for 12.5 minutes at 340ºF, then reduce to 320ºF (160ºC) for another 12.5 minutes.
  7. Remove cupcakes from the oven and transfer to a cooling rack. Cool for at least 30 minutes.
  8. Cream softened vegan butter in a bowl, gradually mixing in powdered sugar, then add lemon juice and rose water.
  9. Add vegan red food dye to the frosting until the desired color is reached.
  10. Pipe frosting on cooled cupcakes, sprinkle with extra pistachios, and top with mini dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Accurate measurements ensure the best results. Let butter reach room temperature for smooth frosting. Allow cupcakes to cool completely before frosting.

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