Description
Vegan Mini Rose Pistachio Cupcakes are a delicate and fragrant treat that brings together floral rose, nutty pistachios, and a light, fluffy texture. These miniature cupcakes are made without dairy or eggs, yet they remain moist and flavorful, thanks to plant-based ingredients. The combination of aromatic rose water and crunchy pistachios makes these cupcakes a unique and elegant dessert perfect for special occasions or everyday indulgence. Topped with a subtly sweet rose glaze and crushed pistachios, they are as beautiful as they are delicious.
Ingredients
Scale
Cupcakes:
- 1 ¼ cups all-purpose flour
- ½ cup finely ground pistachios
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup neutral oil (such as sunflower or canola)
- ¾ cup unsweetened almond milk (or other plant milk)
- 1 teaspoon apple cider vinegar
- 2 tablespoons plant-based yogurt (unsweetened)
- 1 teaspoon vanilla extract
- 1 teaspoon rose water
Rose Glaze:
- 1 cup powdered sugar
- 1 ½ tablespoons rose water
- 1–2 teaspoons almond milk (adjust for consistency)
- A drop of natural pink food coloring (optional)
Garnish:
- ¼ cup finely chopped pistachios
- Dried edible rose petals (optional)
Ingredient Highlights
- Rose Water: This fragrant ingredient gives the cupcakes a floral aroma, making them taste as delightful as they smell.
- Pistachios: Finely ground pistachios add a nutty depth of flavor while also providing a slight crunch.
- Plant-Based Yogurt: Adds moisture and helps create a tender crumb without the need for eggs.
- Apple Cider Vinegar: Reacts with baking soda to create a light and fluffy texture.
Instructions
Prepare the Cupcake Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease each cavity.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
- Mix the Wet Ingredients: In a large bowl, whisk together the sugar, oil, almond milk, apple cider vinegar, plant-based yogurt, vanilla extract, and rose water until smooth.
- Combine the Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix to ensure the cupcakes stay light and fluffy.
Bake the Cupcakes:
- Fill the Muffin Tin: Divide the batter evenly among the mini muffin cups, filling each about ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 90-100 kcal
- Fat: 4g
- Carbohydrates: 14g
- Protein: 2g