Vegan Mini Rose Pistachio Cupcakes: How to Make Perfect Treats
- Delicate and fragrant Vegan Mini Rose Pistachio Cupcakes are moist, floral, and nutty, perfect for a special treat or tea party. These mini cakes blend rose water and chopped pistachios in a fluffy, dairy-free batter topped with vegan frosting.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 24 mini cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup almond milk
- 1/3 cup vegetable oil
- 1 tsp apple cider vinegar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp rose water
- 1/2 cup chopped pistachios
- 1 tsp vanilla extract
- For frosting: vegan butter, powdered sugar, rose water, pistachios for garnish
Instructions
- 1. Preheat oven to 350°F (175°C) and line mini cupcake tin.
- 2. Mix flour, sugar, baking powder, and salt in a bowl.
- 3. In another bowl, whisk almond milk, vinegar, oil, rose water, and vanilla.
- 4. Combine wet and dry ingredients until just mixed.
- 5. Fold in chopped pistachios.
- 6. Fill cupcake liners and bake for 15-18 minutes.
- 7. Cool completely before frosting.
- 8. Prepare vegan frosting and pipe on top.
- 9. Garnish with chopped pistachios.
Notes
- Use food-grade rose water for best flavor.
- Swap almond milk with oat or soy milk as needed.
- These mini cupcakes freeze well without frosting.
- Great for vegan or plant-based dessert options.
Nutrition
- Serving Size: 1 cupcake
- Calories: 130
- Sugar: 14g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan rose pistachio cupcakes, mini cupcakes, dairy-free desserts, floral cupcakes