Name: Vegan Mini Rose Pistachio Cupcakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 3/4 cup unsweetened soy milk; 1 tbsp lemon juice (about 1/2 small lemon); 3/4 cup extra virgin olive oil; 1 tbsp vanilla extract; 1 cup granulated white sugar; 1/2 tsp sea salt; 2 cups all-purpose flour (spooned, not packed); 1 tsp baking powder; 1/2 tsp baking soda; 10 drops vegan green food dye (or more, to taste); 1/2 cup Setton Farms Raw Pistachio Kernels, chopped; 2 cups vegan butter; 6 cups powdered sugar; 2 tsp lemon juice; 2 tsp food grade rose water; 10 drops vegan red food dye (or more, to taste); 1/2 cup Setton Farms Raw Pistachio Kernels, chopped; 48 mini dried rose buds (optional)

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Introduction

These Vegan Mini Rose Pistachio Cupcakes are a delightful treat combining nutty flavors with a delicate floral touch. Perfect for parties or a special occasion, they feature moist pistachio cupcakes topped with a creamy rose-infused buttercream. Their charming appearance and unique taste make them irresistible.

The image shows many small cupcakes arranged randomly on a white marbled surface. Each cupcake has one layer of light green cake at the bottom and one thick layer of swirled pink frosting on top, shaped like roses with soft and smooth texture. The cupcakes are in white paper liners that flare out slightly, making the pink frosting and green cake stand out bright against the clean background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Pistachio Cupcakes:

3/4 cup unsweetened soy milk
1 tbsp lemon juice (about 1/2 small lemon)
3/4 cup extra virgin olive oil
1 tbsp vanilla extract
1 cup granulated white sugar
1/2 tsp sea salt
2 cups all-purpose flour (spooned into the cup, not packed)
1 tsp baking powder
1/2 tsp baking soda
10 drops vegan green food dye (or more, to taste)
1/2 cup chopped raw pistachio kernels

Buttercream Frosting:

2 cups vegan butter
6 cups powdered sugar
2 tsp lemon juice
2 tsp food-grade rose water
10 drops vegan red food dye (or more, to taste)

Garnishes/Cupcake Decoration:

1/2 cup chopped raw pistachio kernels
48 mini dried rose buds (optional)

Instructions

Step 1: Preheat your oven to 340ºF (170ºC) and line two mini 24-cupcake pans with liners or prepare your pan by greasing it or using parchment paper or silicone molds.
Step 2: In a medium bowl, whisk together the soy milk and lemon juice to create a vegan buttermilk substitute. Add the olive oil, vanilla extract, sugar, and salt, mixing well.
Step 3: Gradually add the flour, baking powder, and baking soda to the wet ingredients. Stir until the batter is smooth and free of lumps.
Step 4: Add a few drops of green food coloring and mix. Adjust the color by adding more drops to reach your preferred pastel green shade.
Step 5: Fold in the chopped pistachio kernels using a whisk or spatula. Fill each mini cupcake liner about halfway with the batter.
Step 6: Place the pans on the lower middle rack of the oven (or middle rack if using silicone molds). Bake at 340ºF (170ºC) for 12 1/2 minutes. Then lower the temperature to 320ºF (160ºC) and bake for another 12 1/2 minutes to ensure fluffiness without over-rising.
Step 7: While cupcakes bake, prepare the buttercream. Cut vegan butter into small cubes. Using an electric mixer, cream the butter while gradually adding powdered sugar until crumbly.
Step 8: Add lemon juice and rose water to the buttercream and mix until smooth. Slowly add red food coloring starting with a few drops, increasing to achieve a pastel pink.
Step 9: Once cupcakes are baked, remove from oven and take them out of pans if lined, then cool on a rack for at least 30 minutes before frosting to prevent melting.
Step 10: Attach a piping nozzle to your bag, fill it with buttercream, and pipe a rose-shaped swirl onto each cupcake by starting in the center and moving in circular motions outward.
Step 11: Sprinkle chopped pistachios over the frosting and optionally add a dried rose bud to each cupcake for a beautiful finishing touch.

Tips & Variations

Use silicone cupcake pans to avoid liners and make removal easier.
Adjust food coloring gradually to get your desired pastel shades without overpowering natural flavors.
For a nut-free version, omit pistachios and substitute with sunflower seeds or skip entirely.
Chilling the butter before whipping helps achieve a better frosting texture.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days but bring to room temperature before serving for best texture. Avoid freezing as it may affect the buttercream’s consistency. If frosting softens, refrigerate briefly to firm up before serving.

How to Serve

Many small cupcakes are scattered on a white marbled texture. Each cupcake has one layer of green cake at the bottom, topped with a swirl of smooth pink frosting that looks soft and creamy. The pink frosting is shaped like a rose on every cupcake, with petal-like edges. The cupcakes are in silver-colored paper cups that add a slight shine, contrasting with the textures of the cake and frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of plant milk?

Yes, almond or oat milk works well as a substitute for soy milk, but make sure it is unsweetened to control sweetness in the cupcakes.

Is it necessary to bake at two different temperatures?

Baking first at a higher temperature and then lowering it helps the cupcakes rise evenly and remain fluffy without becoming too tall or dry, but you can bake at a steady 325ºF (160ºC) for about 25 minutes if preferred; just watch for doneness.