Vegan Mini Rose Pistachio Cupcakes Recipe
These Vegan Mini Rose Pistachio Cupcakes are delightful bite-sized treats combining the nutty flavor of pistachios with the floral essence of rose water in a smooth vegan buttercream frosting. Perfect for parties or a special vegan dessert, these cupcakes are beautifully colored with natural vegan food dyes and decorated with chopped pistachios and optional dried rose buds for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 48 mini cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
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, 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
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 Setton Farms Raw Pistachio Kernels, chopped
- 48 mini dried rose buds (optional)
Instructions
- Preheat and Prepare Baking Forms: Preheat your oven to 340ºF (170ºC). Line two 24-cup mini cupcake baking forms with liners or grease and prepare with parchment paper or silicone baking forms as preferred.
- Mix Vegan Buttermilk: In a medium bowl, whisk together the soy milk and lemon juice to create a vegan buttermilk substitute.
- Combine Wet Ingredients: Add olive oil, vanilla extract, granulated sugar, and salt to the vegan buttermilk mixture. Stir thoroughly to combine.
- Add Dry Ingredients: Sift in the all-purpose flour, baking powder, and baking soda. Mix until the batter is smooth and lump-free.
- Color the Batter and Fold in Pistachios: Add about 10 drops of vegan green food dye (adjust to your desired shade) and mix. Then fold in the chopped pistachio kernels gently with a spatula or whisk.
- Fill Cupcake Cups and Bake: Fill each mini cupcake cup about halfway with batter. Place the forms on the oven rack: use the lower middle rack for lined forms, or the middle rack if using silicone forms. Bake at 340ºF (170ºC) for 12 1/2 minutes, then reduce the temperature to 320ºF (160ºC) and bake for another 12 1/2 minutes to keep cupcakes fluffy but prevent over-rising.
- Prepare Buttercream Frosting: While cupcakes bake, cut vegan butter into small cubes. Beat with an electric mixer, gradually adding powdered sugar until crumbly. Add lemon juice and rose water, continuing to beat until smooth. Finally, mix in the vegan red food dye to achieve a pastel pink tone or desired color intensity.
- Cool the Cupcakes: After baking, remove cupcakes from oven and take them out of the baking form to cool on a rack for at least 30 minutes to prevent buttercream melting.
- Decorate the Cupcakes: Fit a piping bag with your chosen nozzle and fill it with the rose-flavored buttercream. Pipe the frosting on each cooled cupcake in a circular motion, starting from the center.
- Garnish: Sprinkle chopped pistachios over the frosting. Optionally, top each cupcake with a dried mini rose bud for an elegant finish.
Notes
- Cut vegan butter into small cubes for easier creaming in the frosting preparation.
- Adjust the amount of vegan green and red food dye to achieve the desired pastel shades.
- Using silicone baking forms requires baking on the middle oven rack instead of lower middle rack.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Dried mini rose buds are optional but add a beautiful decorative touch.
Keywords: vegan cupcakes, mini cupcakes, pistachio cupcakes, rose frosting, vegan dessert, plant-based cupcakes, vegan buttercream, floral cupcakes, holiday desserts
