Vegan Mini Rose Cupcakes Recipe

Introduction

These Vegan Mini Rose Cupcakes are delicate, pastel-colored treats perfect for any special occasion or afternoon tea. Flavored with rose water and lemon, and topped with a luscious vegan buttercream, they offer a light and fresh taste that will impress friends and family.

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 (adjust 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 (adjust to taste)
• 1/2 cup Setton Farms Raw Pistachio Kernels (chopped)
• 48 mini dried rose buds (optional)

Instructions

1. Step 1: Preheat the oven to 340ºF (170ºC) and line two mini 24-cupcake baking forms with mini cupcake liners. Alternatively, grease the forms or use parchment paper or silicone molds.
2. Step 2: In a medium bowl, whisk together soy milk and lemon juice to create vegan buttermilk. Add olive oil, vanilla extract, sugar, and salt, mixing well.
3. Step 3: Add flour, baking powder, and baking soda to the wet ingredients. Mix until smooth.
4. Step 4: Add a few drops of green food dye and mix. Add more drops to reach your preferred shade of green, about 5 drops for a light pastel.
5. Step 5: Fold in the chopped pistachio kernels gently with a whisk or spatula. Fill the mini cupcake liners halfway with batter.
6. Step 6: Place the cupcake forms on the lower middle rack (or middle rack for silicone forms) and bake at 340ºF (170ºC) for 12½ minutes. Then lower the oven temperature to 320ºF (160ºC) and bake for another 12½ minutes to keep the cupcakes fluffy without over-rising.
7. Step 7: While cupcakes bake, prepare the buttercream frosting. Cut vegan butter into small cubes and use an electric whisk to cream it.
8. Step 8: Gradually add powdered sugar while whisking, until the mixture becomes crumbly. Add lemon juice and rose water, then mix until smooth.
9. Step 9: Add a few drops of red food dye to the frosting, mixing well. Add more to achieve your desired pastel pink color. Avoid adding extra liquid to prevent thinning the buttercream.
10. Step 10: Once cupcakes are baked, remove from the oven and allow to cool on a rack for at least 30 minutes to prevent the frosting from melting.
11. Step 11: Fit a piping bag with your desired nozzle and fill it with the buttercream. Pipe the frosting onto each cupcake in a circular motion, starting from the center.
12. Step 12: Sprinkle chopped pistachios on top, and optionally add a mini dried rose bud for an elegant finish.

Tips & Variations

• Use chilled vegan butter cut into small cubes to help achieve a light, fluffy buttercream.
• Adjust the amount of food coloring gradually to avoid overpowering flavors or colors.
• For a different nutty flavor, substitute pistachios with chopped almonds or walnuts.
• If mini dried rose buds are unavailable, edible rose petals or a light dusting of rose sugar can be used as garnish.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for best flavor and texture. The buttercream frosting can soften when warm, so avoid leaving cupcakes out for extended periods.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to check if your blend contains xanthan gum or add it separately for structure.

What if I don’t have food grade rose water?

If rose water is unavailable, you can omit it or substitute with a small amount of natural rose syrup or a few drops of rose-flavored extract, adjusting to taste.

Vegan Mini Rose Cupcakes Recipe

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★★★★★

4.5 from 64 reviews

These Vegan Mini Rose Cupcakes are delicate, pastel-colored treats perfect for any occasion. Made with a moist pistachio-infused cupcake base and topped with a silky rose-flavored vegan buttercream frosting, they offer a floral elegance without any animal products. The cupcakes feature natural green and pink hues enhanced with vegan food coloring, making them as beautiful as they are delicious. Garnished with chopped pistachios and optional dried rose buds, these mini cupcakes are sure to impress.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 48 mini cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, Western
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Mini Cupcakes

• 3/4 cup soy milk (unsweetened)
• 1 tbsp lemon juice (juice of 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 Setton Farms Raw Pistachio Kernels (chopped)

For the 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)
• 1/2 cup Setton Farms Raw Pistachio Kernels (chopped)
• 48 mini dried rose buds (optional)

Instructions

1. Make the Mini Cupcakes: Preheat your oven to 340ºF (170ºC) and line two mini 24-cupcake pans with liners or prepare your preferred baking form to prevent sticking.
2. Create Vegan Buttermilk Substitute: In a medium mixing bowl, whisk together the soy milk and lemon juice; this mixture acts as a vegan buttermilk replacement.
3. Add Wet Ingredients: To the soy milk mixture, add olive oil, vanilla extract, sugar, and sea salt. Mix until combined.
4. Combine Dry Ingredients: Add the flour, baking powder, and baking soda to the wet mixture and stir until you achieve a smooth batter.
5. Add Color and Pistachios: Add a few drops of green food coloring and mix well. Adjust the amount to your preferred shade, about 5 drops for a light pastel green. Then fold in the chopped pistachios gently using a spatula or whisk.
6. Fill Cupcake Pan: Spoon the batter into your mini cupcake liners, filling each about halfway to allow room for rising.
7. Bake the Cupcakes: Place the pans on the lower middle rack of the preheated oven and bake at 340ºF (170ºC) for 12 1/2 minutes. Then reduce the oven temperature to 320ºF (160ºC) and bake for an additional 12 1/2 minutes to ensure fluffy cupcakes without excessive rise.
8. Prepare the Buttercream Frosting: While cupcakes bake, cut the vegan butter into small cubes and use an electric whisk to cream it. Gradually add powdered sugar a little at a time until crumbly.
9. Flavor and Color the Frosting: Add lemon juice and rose water to the creamed butter mixture and whisk until smooth. Slowly add red food dye, starting with a few drops, mixing well until you reach a light pastel pink or preferred color intensity.
10. Cool the Cupcakes: Once baked, remove cupcakes from the oven. If using liners, remove cupcakes from pans and place on a cooling rack. Allow them to cool completely for at least 30 minutes to prevent the buttercream from melting upon decorating.
11. Decorate the Cupcakes: Fit a piping bag with your desired nozzle and fill it with the rose buttercream. Starting at the center, pipe the frosting in a circular motion onto each cupcake to create a rose effect.
12. Garnish: Sprinkle chopped pistachios over the frosted cupcakes and optionally top each with a mini dried rose bud for an elegant finish.

Notes

• Cut vegan butter into small cubes before creaming to ensure smooth frosting without lumps.
• The vegan green and red food coloring amounts can be adjusted to achieve your desired pastel shade.
• Allow cupcakes to cool completely before frosting to prevent melting.
• Use high-quality food grade rose water for the best flavor in the frosting.
• Mini dried rose buds are optional but add a beautiful decorative touch highlighting the rose flavor.

Keywords: vegan mini cupcakes, rose cupcakes, pistachio cupcakes, vegan buttercream, plant-based dessert, floral cupcakes, holiday cupcakes