Mini Rose Pistachio Cupcakes

These vegan mini rose pistachio cupcakes are a delightful blend of nutty pistachios and floral rose flavors, creating a unique and elegant treat. Perfect for birthday parties, baby showers, bridal showers, or seasonal celebrations like Valentine’s Day and St. Patrick’s Day, these pastel-colored cupcakes are not only visually stunning but also deliciously soft and moist.

Why You’ll Love This Recipe

• Completely plant-based and dairy-free
• Aesthetic pastel green and pink hues make them perfect for special occasions
• A harmonious balance of nutty and floral flavors
• Light, fluffy texture with a rich, creamy frosting
• Ideal for gifting, parties, and afternoon tea

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3/4 cup unsweetened soy milk
• 1 2/3 tablespoons lemon juice
• 2 cups vegan butter
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 6 cups powdered sugar
• 1/2 teaspoon sea salt
• 1 tablespoon vanilla extract
• 1 cup granulated white sugar
• 3/4 cup extra virgin olive oil
• 1 cup raw pistachio kernels
• 48 mini dried rose buds
• 2 teaspoons food-grade rose water
• 10 drops vegan green food dye (or more, to taste)
• 10 drops vegan red food dye (or more, to taste)

Directions

1. Preheat and Prepare – Preheat your oven to 350°F (175°C). Line a mini cupcake tray with liners.
2. Prepare Vegan Buttermilk – In a small bowl, combine soy milk and lemon juice. Let it sit for 5–10 minutes until it curdles.
3. Mix Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt.
4. Blend Pistachios – Pulse the pistachios in a food processor until they form a fine meal (avoid over-processing into a paste).
5. Cream the Butter and Sugar – In a mixing bowl, beat vegan butter, olive oil, and granulated sugar until light and fluffy.
6. Combine Wet and Dry – Gradually add the vegan buttermilk, vanilla extract, and pistachio meal to the butter mixture. Then, gently fold in the dry ingredients until just combined.
7. Bake – Fill the cupcake liners 2/3 full and bake for 15–18 minutes or until a toothpick inserted comes out clean. Allow them to cool completely.
8. Make the Frosting – Beat the remaining vegan butter with powdered sugar, rose water, and food dye until smooth and creamy.
9. Decorate – Pipe the frosting onto the cooled cupcakes and top each with a dried mini rose bud.
10. Serve and Enjoy – These cupcakes are best served fresh but can also be stored for later enjoyment.

Servings and Timing

• Servings: 48 mini cupcakes
• Prep Time: 25 minutes
• Cook Time: 15–18 minutes
• Cooling Time: 30 minutes
• Total Time: ~1 hour 25 minutes

Variations

• Nut-Free Version: Swap pistachios for ground sunflower seeds or omit them entirely.
• Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Stronger Rose Flavor: Add a few more drops of rose water for a more intense floral taste.
• Different Colors: Experiment with natural food dyes for varied pastel shades.

Storage/Reheating

• Room Temperature: Store cupcakes in an airtight container for up to 2 days.
• Refrigerator: Keep frosted cupcakes refrigerated for up to 5 days. Allow them to come to room temperature before serving.
• Freezing: Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw before decorating.

FAQs

How do I get the pastel color without food dye?

You can use natural colorants like matcha powder for green and beet juice for pink.

Can I use a different plant-based milk?

Yes, almond or oat milk works well as a substitute for soy milk.

What can I use instead of rose water?

You can use orange blossom water for a different floral note or simply omit it.

Can I make these full-sized cupcakes?

Yes, but adjust the baking time to 20–25 minutes for standard-sized cupcakes.

What’s the best way to grind pistachios?

Use a food processor and pulse until fine, but avoid over-processing into a paste.

How do I make the frosting thicker?

Add more powdered sugar, 1/4 cup at a time, until the desired consistency is reached.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and frost them before serving.

Do the dried rose buds affect the flavor?

They are mainly for decoration, but they add a subtle floral aroma.

How do I make these cupcakes extra moist?

Ensure you don’t overbake them and consider adding an extra tablespoon of oil for moisture.

Can I use coconut oil instead of olive oil?

Yes, but it will add a slight coconut flavor to the cupcakes.

Conclusion

These vegan mini rose pistachio cupcakes are as beautiful as they are delicious, combining nutty pistachios with a delicate rose-infused frosting. Whether for a celebration or a simple treat, they offer a unique and elegant flavor profile that is sure to impress. Try them for your next gathering or special occasion!

Mini Rose Pistachio Cupcakes

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Delight in these Vegan Mini Rose Pistachio Cupcakes, a perfect treat for birthdays, baby showers, or special occasions like Valentine’s Day and St. Patrick’s Day! These soft, nutty cupcakes combine pistachios, rose water, and a fluffy vegan buttercream for a delicious and elegant dessert. With their beautiful pastel colors, these dairy-free, egg-free cupcakes will impress both vegans and non-vegans alike!

• Author: Asma
• Prep Time: 25 minutes
• Cooling & Decorating: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 48 mini cupcakes 1x
• Category: Desserts
• Method: Baking
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

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For the Cupcakes:

• 3/4 cup unsweetened soy milk
• 1 2/3 tbsp lemon juice (to make vegan buttermilk)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 cup granulated white sugar
• 3/4 cup extra virgin olive oil
• 1 tbsp vanilla extract
• 1 cup raw pistachio kernels, finely ground

For the Rose Pistachio Buttercream:

• 2 cups vegan butter, softened
• 6 cups powdered sugar
• 2 tsp food-grade rose water
• 10 drops vegan green food dye (for pistachio color, adjust to preference)
• 10 drops vegan red food dye (for rose pink, adjust to preference)

For Decoration:

• 48 mini dried rosebuds

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Instructions

1. Prepare the Vegan Buttermilk:

   • In a small bowl, mix soy milk with lemon juice and let it sit for 5 minutes to curdle. This creates a dairy-free buttermilk.

2. Make the Cupcake Batter:

   • Preheat the oven to 350°F (175°C) and line a mini cupcake tray with liners.
   • In a large mixing bowl, whisk together flour, baking powder, baking soda, sea salt, and ground pistachios.
   • In another bowl, whisk sugar, olive oil, vanilla extract, and vegan buttermilk until smooth.
   • Gradually add the wet ingredients to the dry ingredients, stirring until combined. Do not overmix.

3. Bake the Cupcakes:

   • Fill each cupcake liner 3/4 full with batter.
   • Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cupcakes cool completely before frosting.

4. Prepare the Rose Pistachio Buttercream:

   • In a mixing bowl, beat vegan butter until light and fluffy.
   • Gradually add powdered sugar, mixing well.
   • Add rose water and continue beating until smooth.
   • Divide the buttercream into two portions:
     • Green for pistachio: Mix in green food dye.
     • Pink for rose: Mix in red food dye.

5. Decorate the Cupcakes:

   • Pipe swirls of green and pink frosting onto each cupcake using a piping bag.
   • Top each cupcake with a mini dried rosebud for a beautiful finishing touch.

Notes

• For a nut-free version, substitute pistachios with pumpkin seeds.
• If you prefer a lighter oil, use grapeseed oil instead of olive oil.
• Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.