Go Back
–+ servings
Vegan Mini Rose Pistachio Cupcakes

Irresistibly Delicious Vegan Mini Rose Pistachio Cupcakes

These Vegan Mini Rose Pistachio Cupcakes are a delightful, dairy-free treat perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup soy milk unsweetened
  • 0.5 small lemon lemon juice juice only
  • 2 tablespoons extra virgin olive oil or neutral oil
  • 1 teaspoon vanilla extract pure extract preferred
  • 1 cup granulated white sugar or coconut sugar
  • 1 pinch sea salt
  • 1 cup all-purpose flour or gluten-free blend
  • 1 teaspoon baking powder fresh
  • 0.5 teaspoon baking soda fresh
  • 5 drops vegan green food dye
  • 0.5 cup raw pistachio kernels chopped
For the Frosting
  • 0.5 cup vegan butter softened
  • 1.5 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon food grade rose water or more lemon juice
  • to taste vegan red food dye
For Decoration
  • dried rose buds non-edible decoration

Equipment

  • mixing bowl
  • whisk
  • cupcake trays
  • Oven
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 340ºF (170ºC) and prepare cupcake trays with liners.
  2. Whisk together soy milk and lemon juice in a mixing bowl, then stir in olive oil, vanilla, sugar, and salt. Sift in flour, baking powder, and baking soda. Mix until smooth, then fold in green food dye and pistachios.
  3. Pour batter halfway into each cupcake liner, then bake for 12.5 minutes. Lower temperature to 320ºF (160ºC) and bake another 12.5 minutes, until browned and a toothpick comes out clean.
  4. Cream together softened vegan butter and powdered sugar until light. Mix in lemon juice and rose water, then add red dye to achieve desired color.
  5. Allow cupcakes to cool for 30 minutes on a wire rack. Frost with buttercream and decorate with pistachios and dried rose buds.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

For best results, whisk the soy milk and lemon juice well. Avoid overmixing the batter, and check for doneness a minute or two before the suggested time. Allow cupcakes to cool completely before frosting.

Tried this recipe?

Let us know how it was!