Go Back
–+ servings
Vegan Mini Rose Cupcakes

Vegan Mini Rose Cupcakes that Delight and Inspire

Discover the charm of Vegan Mini Rose Cupcakes, a delightful treat that embodies vibrant flavor and elegant presentation, perfect for any occasion.
Print Pin
Course: Dessert
Cuisine: Vegan
Keyword: easy vegan baking, guilt-free indulgence, plant-based cupcakes, rose water cupcakes, vegan desserts, Vegan Mini Rose Cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Cooling Time: 10 minutes
Total Time: 48 minutes
Servings: 12 cupcakes
Calories: 150kcal

Equipment

  • mini cupcake pan
  • Mixing bowls
  • Whisk
  • spatula
  • Spoon
  • Piping bag

Ingredients

For the Cupcakes

  • 1 cup all-purpose flour
  • ½ cup coconut sugar can substitute with regular sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup almond milk can substitute with any plant-based milk
  • 1 tablespoon apple cider vinegar can use lemon juice as alternative
  • 1 tablespoon rose water adjust to taste
  • ⅓ cup chopped pistachios can replace with crushed almonds or another nut

For the Frosting

  • 1 cup coconut cream chill for easy whipping
  • 1 cup powdered sugar adjust sweetness as desired
  • 1 teaspoon vanilla extract

Instructions

Step-by-Step Instructions

  • Prepare your baking tools: Gather ingredients and preheat the oven to 350°F (175°C). Line a mini cupcake pan with paper liners.
  • Mix the wet ingredients: In a bowl, whisk together almond milk, apple cider vinegar, and rose water. Let sit for 5 minutes, then pour into dry mixture.
  • Incorporate the pistachios: Gently fold in chopped pistachios to the batter.
  • Fill the cupcake liners: Spoon batter into liners, filling each about two-thirds full and smoothing the tops.
  • Bake the cupcakes: Bake for 15-18 minutes until golden and a toothpick comes out clean. Cool in the pan for a few minutes.
  • Prepare the frosting: Whip chilled coconut cream until fluffy, gradually adding powdered sugar and vanilla.
  • Frost the cupcakes: Once cooled, generously apply coconut frosting using a knife or piping bag.
  • Garnish and serve: Sprinkle additional pistachios on top and serve.

Notes

Store frosted cupcakes in an airtight container for up to 3 days in the fridge. Freeze unfrosted cupcakes for up to 3 months.

Nutrition

Serving: 1cupcake | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 120mg | Potassium: 100mg | Fiber: 1g | Sugar: 8g | Calcium: 5mg | Iron: 4mg