Why You’ll Love This Recipe

100% vegan, with no compromise on texture or flavor.
The pistachio base is tender, moist, and full of natural nutty flavor.
Rose water in the frosting gives a sophisticated floral note.
Naturally colored with vegan food dyes for a charming presentation.
Ideal for weddings, showers, tea parties, or as a thoughtful homemade gift.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pistachio Cupcakes:
¾ cup unsweetened soy milk
1 tbsp lemon juice (juice of about ½ small lemon)
¾ cup extra virgin olive oil
1 tbsp vanilla extract
1 cup granulated white sugar
½ tsp sea salt
2 cups all-purpose flour (spooned into the cup, not packed)
1 tsp baking powder
½ tsp baking soda
10 drops vegan green food dye (or more, to taste)
½ 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)

Garnishes/Cupcake Decoration:
½ cup Setton Farms raw pistachio kernels, chopped
48 mini dried rose buds (optional)

Directions

Preheat oven: Set oven to 350°F (175°C) and line mini cupcake pans with paper liners.
Prepare vegan buttermilk: In a small bowl, mix soy milk with lemon juice and set aside for 5–10 minutes to curdle.
Make the cupcake batter: In a large mixing bowl, whisk together olive oil, vanilla extract, sugar, and sea salt until smooth. Add the prepared vegan buttermilk and mix well.
Combine dry ingredients: In another bowl, whisk flour, baking powder, and baking soda. Gradually add to the wet mixture, stirring gently until combined.
Add color and nuts: Stir in vegan green food dye to desired shade and fold in chopped pistachios.
Fill and bake: Spoon batter into mini cupcake liners, filling each about ¾ full. Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the frosting: In a stand mixer, beat vegan butter until fluffy. Gradually add powdered sugar, then mix in lemon juice, rose water, and vegan red food dye until desired pink shade is reached.
Decorate: Pipe frosting onto cooled cupcakes. Garnish with chopped pistachios and top each with a mini dried rose bud if desired.

Servings and timing

Makes about 48 mini cupcakes
Prep time: 25 minutes
Bake time: 12–15 minutes
Cooling and decorating: 30 minutes
Total time: approximately 1 hour 10 minutes

Variations

Nut-free: Replace pistachios with sunflower seeds or omit entirely.
Color variations: Use beet powder or matcha instead of vegan food dyes for a natural color.
Full-size cupcakes: Bake in standard cupcake tins for 18–20 minutes instead of mini form.
Extra floral: Add a pinch of dried edible rose petals to the batter.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. Frosted cupcakes can be frozen for up to 1 month thaw in the fridge overnight.

FAQs

1. Can I make these without food dye?

Yes, they will still taste the same coloring is purely for presentation.

2. What’s the best way to chop pistachios?

Use a sharp knife for control, or pulse lightly in a food processor for even pieces.

3. Can I use almond milk instead of soy milk?

Yes, any unsweetened plant-based milk works for vegan buttermilk.

4. Is rose water safe to use in baking?

Yes, just make sure it’s food grade and use in moderation for a pleasant floral taste.

5. Can I make the frosting less sweet?

Reduce powdered sugar slightly, but note that it affects structure.

6. Can I bake these as a cake instead?

Yes pour into an 8-inch round pan and bake for about 25–30 minutes.

7. How do I get evenly sized mini cupcakes?

Use a small cookie scoop to portion the batter evenly.

8. Can I prepare the frosting in advance?

Yes, store in the fridge for up to 3 days and whip again before piping.

9. What can I use instead of lemon juice in the batter?

Apple cider vinegar works as a great vegan buttermilk substitute.

10. How can I make them extra moist?

Avoid overbaking and measure flour correctly by spooning into the cup and leveling off.

Conclusion

Vegan Mini Rose Pistachio Cupcakes are a beautiful, plant-based twist on a classic nutty dessert. Their delicate floral notes, rich pistachio flavor, and elegant presentation make them perfect for special gatherings or simply to treat yourself with something lovely.