Irresistible Vegan Mini Rose Pistachio Cupcakes Recipe

The aroma of freshly baked Vegan Mini Rose Pistachio Cupcakes wafts through the air, teasing your senses with hints of floral sweetness and nutty richness. Imagine biting into a soft, moist cupcake topped with a delicate rose-infused frosting that dances on your palate like a ballerina at a grand performance.

These delightful little treats are perfect for any occasion, from afternoon tea to birthdays or simply an indulgent moment just for you. Each bite promises a symphony of flavors that will leave you craving more and smiling like you just found a twenty-dollar bill in your coat pocket.

My friends couldn’t stop gushing over these cupcakes when I first made them at a potluck. Their eyes lit up as they took their first bites, and I was soon crowned the unofficial “Cupcake Queen.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for better flavor and texture; it’s the foundation of your fluffy cupcakes.

• Granulated Sugar: Sweeten your cupcakes perfectly; feel free to substitute with coconut sugar if you prefer.

• Baking Powder: This is crucial for that delightful rise; ensure it’s fresh for best results.

• Almond Milk: Use unsweetened almond milk for a subtle nutty flavor that enhances the overall taste.

• Vegetable Oil: Neutral-flavored oil keeps your cupcakes moist; can be substituted with melted coconut oil if desired.

• Pistachios: Choose roasted and unsalted pistachios for added flavor; chop them roughly to sprinkle on top.

• Rose Water: A little goes a long way; opt for high-quality rose water for authentic floral notes in your cupcakes.

• Coconut Cream: This will serve as the base for your rich frosting; chill it beforehand for easier whipping.

• Powdered Sugar: Sweeten up your frosting to perfection; sift it before mixing to avoid lumps.

• Pink Food Coloring (optional): Add a few drops if you want to enhance the visual appeal of your frosting.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Vegan Mini Rose Pistachio Cupcakes

Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or spray it lightly with nonstick cooking spray.

Mix Dry Ingredients Together: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and a pinch of salt until well combined. This step ensures an even rise.

Combine Wet Ingredients in Another Bowl: In a separate bowl, mix almond milk, vegetable oil, and rose water until smooth. This mixture helps add moisture and flavor.

Blend Wet and Dry Ingredients Together: Pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix as it can lead to tough cupcakes.

Add Finishing Touches With Pistachios: Fold in chopped pistachios carefully, ensuring they are evenly distributed throughout the batter without breaking them down too much.

Bake Until Perfectly Golden Brown: Spoon the batter into mini muffin tins about two-thirds full. Bake in preheated oven for 15-18 minutes or until toothpick inserted comes out clean.

Prepare Your Frosting While They Cool Down : While cupcakes cool completely on wire racks, whip chilled coconut cream with powdered sugar until fluffy. Add rose water gradually while beating until you achieve desired flavor intensity.

Now that you’ve mastered how to create these Vegan Mini Rose Pistachio Cupcakes, you’re officially ready to impress friends and family alike! Enjoy every delicious bite!

Perfecting the Cooking Process

Start by preparing your cupcake batter first, then preheat the oven while it rests. This ensures even baking and helps flavors meld beautifully.

Add Your Touch

Feel free to swap out pistachios with walnuts or almonds for a different nutty flavor. Adding a hint of lemon zest can also brighten the overall taste.

Storing & Reheating

Store these vegan mini rose pistachio cupcakes in an airtight container at room temperature for up to three days. If you need to reheat, warm them gently in the microwave for about 10 seconds.

Baking these vegan mini rose pistachio cupcakes reminded me of my childhood kitchen experiments, where every failed attempt led to unexpected laughter and sweet memories shared with my family.

FAQ

Can I make these cupcakes gluten-free?

Absolutely! Just substitute all-purpose flour with a gluten-free blend.

How long do these cupcakes last?

These vegan mini rose pistachio cupcakes can last up to three days at room temperature.

What can I use instead of rose water?

If you lack rose water, try using vanilla extract for a different but lovely flavor profile.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Vegan Mini Rose Pistachio Cupcakes

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• Author: Jennifer
• Total Time: 33 minutes
• Yield: 12 cupcakes 1x

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Description

Vegan Mini Rose Pistachio Cupcakes are a delightful blend of floral and nutty flavors, perfect for any occasion. These moist, soft cupcakes are topped with a luscious rose-infused frosting that adds an elegant touch to your dessert table. Ideal for vegan diets, they are sure to impress your guests and leave them craving more with every bite.

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Ingredients

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• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1/2 cup roasted unsalted pistachios, chopped
• 2 tsp rose water
• 1/2 cup coconut cream (chilled)
• 1/4 cup powdered sugar (sifted)
• Pink food coloring (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and a pinch of salt.
3. In another bowl, mix almond milk, vegetable oil, and rose water until smooth.
4. Combine wet and dry mixtures gently; avoid overmixing.
5. Fold in chopped pistachios.
6. Spoon batter into muffin tins and bake for 15-18 minutes or until a toothpick comes out clean.
7. While cooling, whip chilled coconut cream with powdered sugar and add rose water gradually until fluffy.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cupcake (30g)
• Calories: 130
• Sugar: 10g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg