Pistachio Rose Vegan Cupcakes
Delightful vegan cupcakes featuring the rich flavor of pistachios and the delicate aroma of rose, topped with rose-flavored buttercream.
Ingredients
Cupcake Batter
- 3/4 cup unsweetened soy milk, room temperature This creamy base helps to create a rich, moist texture.
- 1 tablespoon fresh lemon juice Adds pleasant tanginess.
- 3/4 cup granulated sugar Sweetens the cupcakes.
- 1/3 cup neutral oil, such as canola or sunflower Ensures moistness.
- 1 teaspoon vanilla extract Enhances the flavor profile.
- 1 teaspoon food-grade rosewater Infuses the batter with floral aroma.
- 1 1/4 cups all-purpose flour The backbone of the batter.
- 1/2 cup finely ground raw pistachios Adds nuttiness and texture.
- 1 1/2 teaspoons baking powder Helps the cupcakes rise.
- 1/4 teaspoon baking soda Works with lemon juice for lightness.
- 1/4 teaspoon ground cardamom, optional Offers warm, exotic spice.
- 1/2 teaspoon fine sea salt Balances sweetness.
Rose Buttercream Frosting
- 1/2 cup vegan butter stick, softened Base for the rich frosting.
- 2 1/2 cups powdered sugar, sifted Sweetens and thicken the frosting.
- 1 teaspoon food-grade rosewater Adds floral flavor to the buttercream.
- 1-2 tablespoons unsweetened soy milk Adjusts frosting consistency.
- 1/8 teaspoon fine sea salt Enhances frosting flavor.
- 1 drop vegan pink food coloring, optional For visual appeal.
Toppings
- 1/4 cup chopped raw pistachios Adds crunch and appeal.
- 1 tablespoon edible dried rose petals, optional Beautiful garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, stir together the soy milk and lemon juice and let sit for about 5 minutes.
- Whisk in the granulated sugar, neutral oil, vanilla extract, and food-grade rosewater until smooth.
- Gently fold in the all-purpose flour, finely ground pistachios, baking powder, baking soda, cardamom (if using), and fine sea salt until no dry flour remains.
- Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes, until the tops spring back when pressed and a toothpick comes out clean.
- Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- Beat the softened vegan butter until pale and fluffy, about 2 minutes.
- Gradually add the powdered sugar in batches until well blended.
- Stir in the rosewater, soy milk, salt, and optional food coloring until smooth.
- Adjust consistency with more soy milk as needed.
Assembly
- Once cupcakes are completely cooled, pipe or spread the rose buttercream on each.
- Top with chopped pistachios and sprinkle with edible rose petals.
Notes
Use room temperature ingredients for better batter emulsification. Avoid overmixing the batter to maintain fluffiness. Cool cupcakes fully before frosting.