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Vegan Mini Rose Cupcakes with Pistachio Frosting Recipe

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These Vegan Mini Rose Cupcakes are delicate, pastel-colored treats perfect for any celebration. Featuring a moist pistachio-infused cupcake base and a smooth rose-flavored vegan buttercream, these bite-sized delights combine floral elegance with rich plant-based flavors. Finished with chopped pistachios and optional dried rose buds, they’re as beautiful as they are delicious.

Ingredients

Mini Cupcakes

  • 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

Buttercream Frosting

  • 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

Decoration (Optional)

  • 48 mini dried rose buds

Instructions

  1. Make the Mini Cupcakes: Preheat your oven to 340ºF (170ºC) and prepare two mini 24-cupcake baking forms by lining them with mini cupcake liners (or grease and use parchment/silicone forms). In a medium bowl, whisk together soy milk and lemon juice to create a vegan buttermilk substitute. Add olive oil, vanilla extract, sugar, and salt; mix well. Stir in flour, baking powder, and baking soda until smooth. Incorporate green food coloring gradually until desired shade is reached, then fold in chopped pistachios. Fill cupcake molds halfway with batter.
  2. Bake the Cupcakes: Place the cupcake trays on the lower middle rack of the preheated oven (or middle rack if using silicone). Bake at 340ºF/170ºC for 12 and a half minutes, then reduce oven temperature to 320ºF/160ºC and bake for another 12 and a half minutes. This two-step bake ensures fluffy cupcakes that don’t over-rise.
  3. Prepare the Buttercream Frosting: While cupcakes bake, cube the vegan butter and beat it with an electric whisk, gradually adding powdered sugar until mixture becomes crumbly. Add lemon juice and rose water; continue mixing until smooth and creamy consistency forms. Add red food dye dropwise to achieve a pastel pink tone.
  4. Cool the Cupcakes: Once baked, remove cupcakes from the oven and take them out of the baking forms to cool on a wire rack for at least 30 minutes. Cooling completely prevents the buttercream from melting upon application.
  5. Decorate the Cupcakes: Fit a piping bag with your desired nozzle and fill with rose buttercream. Pipe the frosting starting from the center of each cupcake, moving in a circular motion to create a rose-like swirl. Sprinkle the tops with additional chopped pistachios and optionally place one mini dried rose bud on each cupcake for an elegant finish.

Notes

  • Cut the vegan butter into small cubes before creaming for easier integration.
  • Be patient when mixing buttercream; it will become smooth after about a minute even if it looks crumbly at first.
  • The food coloring amounts are guidelines; adjust them to achieve your preferred pastel shades.
  • Using mini dried rose buds is optional but adds a lovely decorative touch and enhances the floral theme.
  • Make sure cupcakes are completely cool before frosting to avoid melting.

Find it online: https://justsosavory.com/vegan-mini-rose-cupcakes-with-pistachio-frosting-recipe/