Name: Vegan Mini Rose Cupcakes with Pistachio Frosting Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Vegan
Ingredients: 3/4 cup unsweetened soy milk; 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, 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; 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

Jump to Recipe· 3.9 from 40 reviews

If you have a soft spot for charming desserts that look as delightful as they taste, you are going to adore this Vegan Mini Rose Cupcakes with Pistachio Frosting Recipe. These petite beauties combine the subtle nutty crunch of pistachios with a delicate rose-scented buttercream, all nestled atop fluffy, pastel-green mini cupcakes. They are perfect for celebrations, afternoon teas, or whenever you need a sweet moment that feels extra special. Plus, they’re completely plant-based, making them a win for vegans and anyone looking to enjoy a light, elegant treat.

Ingredients You’ll Need

A collection of six small bowls are arranged on a white marbled surface, each filled with different ingredients. The largest bowl holds a fluffy white powder, and next to it is a white bowl with a solid pale yellow block. Surrounding these are four smaller bowls: one with bright pink liquid, one with chopped green pistachios, one with dried pink rosebuds, and one empty. The bowls are ceramic with a rustic glaze. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully straightforward yet thoughtfully chosen to bring out the perfect balance of flavor, texture, and color. From the creamy soy milk that creates a tender crumb to the vibrant natural colors that make these cupcakes truly eye-catching, every element plays a key role.

Soy milk (unsweetened, 3/4 cup): Acts as the moistening agent and mimics buttermilk when combined with lemon juice for tender cupcakes.
Lemon juice (1 tbsp): Helps activate the baking soda and adds a subtle tang to brighten flavors.
Extra virgin olive oil (3/4 cup): Provides moisture and richness while keeping the cupcakes tender.
Vanilla extract (1 tbsp): Infuses warming, sweet aroma that complements the pistachios and rose water.
Granulated white sugar (1 cup): Essential for sweetness and structure in the cake.
Sea salt (1/2 tsp): Balances sweetness and enhances all the flavors.
All-purpose flour (2 cups): The foundation for a light, fluffy cupcake texture, spooned to avoid packing for accuracy.
Baking powder (1 tsp) and baking soda (1/2 tsp): Work together to ensure perfect rise and softness.
Vegan green food dye (10 drops): Gives the cupcake batter a gentle pastel green shade, making them visually stunning.
Raw pistachio kernels (1/2 cup, chopped): Adds delightful nutty crunch in the batter and as topping.
Vegan butter (2 cups): The creamy base of the frosting, crucial for that luscious texture.
Powdered sugar (6 cups): Creates the sweet, silky consistency of the buttercream.
Lemon juice (2 tsp): Brightens the frosting and balances the sweetness.
Food grade rose water (2 tsp): The star ingredient in the frosting, delivering a fragrant floral note.
Vegan red food dye (10 drops): Tints the frosting to a lovely pastel pink shade, like rose petals.
Mini dried rose buds (48, optional): An exquisite garnish that turns each cupcake into an edible bouquet.

How to Make Vegan Mini Rose Cupcakes with Pistachio Frosting Recipe

A pink bowl filled with a thick, bright green mixture that looks smooth with small chunks and black specks inside. A metal whisk with a black handle rests in the green mixture, partially dipped. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Vegan Buttermilk Base

Start by whisking together the soy milk and lemon juice in a medium bowl. This mixture acts like vegan buttermilk, providing acidity that reacts with the leavening agents to give the cupcakes their soft and airy texture.

Step 2: Mix the Wet Ingredients

Add the olive oil, vanilla extract, granulated sugar, and salt to your vegan buttermilk, mixing well until combined. This step ensures your cupcakes are flavorful and moist throughout.

Step 3: Incorporate Dry Ingredients

Stir in the all-purpose flour, baking powder, and baking soda gradually. Aim for a smooth batter that is neither too thick nor too runny, the perfect consistency for mini cupcakes that will rise evenly.

Step 4: Add Color and Texture

Drop in about 5 to 10 drops of vegan green food dye depending on the shade you want, then fold in the chopped pistachios. The green gives a fresh look while the pistachios add enjoyable crunch in every bite.

Step 5: Bake the Mini Cupcakes

Preheat your oven to 340ºF (170ºC) and line two mini 24-cupcake pans with liners. Fill each liner halfway with batter, then bake on the lower middle rack for 12 and a half minutes. Lower the temperature to 320ºF (160ºC) and bake for another 12 and a half minutes to get fluffy cupcakes that do not over-rise.

Step 6: Make the Pistachio Rose Buttercream

While the cupcakes bake, start your frosting by creaming vegan butter with an electric mixer. Gradually add powdered sugar until crumbly, then mix in lemon juice and rose water for an irresistible floral fragrance. Finally, tint the frosting with vegan red food dye to get a soft pastel pink shade.

Step 7: Cool and Frost

Remove cupcakes from the oven and cool on a rack for at least 30 minutes before frosting to prevent melting. Using a piping bag fitted with a rose nozzle, pipe the buttercream in beautiful rose swirls atop each mini cupcake.

Step 8: Garnish the Cupcakes

Sprinkle chopped pistachios over the frosting and adorn each cupcake with an optional mini dried rose bud for a show-stopping finish.

How to Serve Vegan Mini Rose Cupcakes with Pistachio Frosting Recipe

Garnishes

Enhance these cupcakes’ already elegant appearance with finely chopped pistachios or delicate mini dried rose buds. These simple touches elevate presentation and add a slight contrast in texture and aroma, perfect for impressing guests.

Side Dishes

Pairing these cupcakes with a light, refreshing beverage like chamomile tea or a sparkling rose lemonade complements their subtle floral notes. For a little extra sweetness, vegan macaroons or fresh berries make lovely companions.

Creative Ways to Present

Serving these treats on a tiered cake stand creates a captivating centerpiece for events. Alternatively, placing each cupcake in a decorative mini flower pot or wrapping in pastel-colored cellophane with a ribbon can turn them into charming edible gifts.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container at room temperature or in the refrigerator if your kitchen is warm. They stay fresh for up to 3 days, with the frosting maintaining its creamy texture.

Freezing

For longer storage, freeze unfrosted mini cupcakes in a sealed container for up to 2 months. When ready to enjoy, thaw fully before frosting to maintain the perfect texture and flavor.

Reheating

Since these are delicate vegan cupcakes with buttercream frosting, it’s best to enjoy them at room temperature. If desired, let refrigerated cupcakes sit out for 30 minutes before serving instead of reheating to avoid melting the frosting.

FAQs

Can I substitute soy milk with another plant milk?

Absolutely! Almond, oat, or cashew milk work wonderfully as alternatives. Just make sure they’re unsweetened to keep the sweetness balanced.

Is it necessary to use food coloring?

The food coloring lends the cupcakes their pastel green and pink rose hues, making them visually stunning. However, you can skip it if you prefer a natural look; the taste will still be delightful.

Where can I find vegan butter?

Most grocery stores carry vegan butter alternatives in the refrigerated section. Look for varieties made from oils like coconut or olive for best taste and texture.

Can I make these cupcakes gluten-free?

To keep the same texture, you’d need a reliable gluten-free flour blend that substitutes one-to-one with all-purpose flour. You may need to experiment slightly for the best rise and crumb.

How do I pipe the rose frosting design?

Use a piping bag fitted with a large rose or star tip. Start piping from the center of the cupcake and swirl outwards in a circular motion, building up layers to resemble a blooming rose.

Final Thoughts

These Vegan Mini Rose Cupcakes with Pistachio Frosting Recipe are truly a celebration of subtle yet memorable flavors combined with enchanting presentation. Whether you’re treating yourself or gifting these sweet little gems, each bite offers tenderness, nutty crunch, and delicate floral notes that feel like a hug in cupcake form. I hope you enjoy making and sharing them as much as I do!