Name: Vegan Mini Rose Pistachio Cupcakes That Wow at Any Occasion
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 cup Soy milk (Can substitute with almond milk.); 1 tbsp Lemon juice (Helps curdle the soy milk.); 1/4 cup Extra virgin olive oil (Can use melted coconut oil.); 1 tsp Vanilla extract (Use pure extract.); 3/4 cup Granulated white sugar (Coconut sugar can be used as an alternative.); 1/4 tsp Sea salt (Balances sweetness.); 1 1/2 cups All-purpose flour (Can substitute with gluten-free blend.); 1 tbsp Baking powder (Ensure it's fresh.); 1/2 tsp Baking soda (Works with baking powder for lift.); 1 tsp Vegan green food dye (Adjust based on preference.); 1/2 cup Setton Farms Raw Pistachio Kernels (chopped) (Use roasted for deeper flavor.); 1/2 cup Vegan butter (Ensure softened.); 2 cups Powdered sugar (Sifting helps avoid lumps.); 1 tbsp Lemon juice (Brightens frosting flavor.); 2 tbsp Food grade rose water (Enhances floral note.); 1 tsp Vegan red food dye (Adjust for desired hue.); 1/4 cup Setton Farms Raw Pistachio Kernels (chopped) (For garnishing.); Optional Mini dried rose buds (For elegant presentation.)

When I first decided to experiment with plant-based baking, I never imagined it would lead to such a delightful discovery. Enter these Vegan Mini Rose Pistachio Cupcakes, a vibrant treat that combines the earthy crunch of pistachios with the fragrant essence of rose—talk about a sensory explosion! As I whipped up the batter, the aroma of lemon mingled with hints of vanilla, enticing anyone near the kitchen with its tempting warmth.

These cupcakes are not just easy to make; they offer a luscious balance of flavors that will have your friends and family asking for seconds. Perfect for celebrations or simply a cozy afternoon at home, they’re a showstopper that proves vegan baking can be both beautiful and delicious. Plus, with a fluffy rose-infused frosting, they’re as stunning as they are flavorful—who knew creating something so elegant could be this uncomplicated? Let’s dive into this delightful recipe and bring some sweet joy into our homes!

Why Vegan Mini Rose Pistachio Cupcakes Are Amazing?

Irresistible flavors: The combination of earthy pistachios and fragrant rose creates a unique dessert experience that truly wows.
Easy preparation: With straightforward steps, these cupcakes can be made even by novice bakers!
Healthy indulgence: Utilizing plant-based ingredients means you can enjoy these treats guilt-free.
Visual appeal: Garnished with rose buds, they’re not just tasty but also beautifully elegant for any occasion.
Versatile treat: Perfect for celebrations or casual get-togethers, these cupcakes are sure to be a crowd-pleaser. Embrace the joy of baking by trying these delightful cupcakes today!

Vegan Mini Rose Pistachio Cupcakes Ingredients

• Get ready to create something delightful!

For the Cupcake Batter
• Soy milk – this ingredient adds moisture; you can substitute with almond milk if needed.
• Lemon juice – helps curdle the soy milk for a richer texture in your cupcakes.
• Extra virgin olive oil – provides healthy fats; feel free to use melted coconut oil for a different flavor.
• Vanilla extract – enhances the sweetness; make sure to use pure extract for the best result.
• Granulated white sugar – sweetens the cupcakes perfectly; coconut sugar can be a great alternative.
• Sea salt – balances the sweetness; don’t skip this essential ingredient!
• All-purpose flour – the foundation of your cupcakes; can be swapped with a gluten-free blend.
• Baking powder – leavening agent for a fluffy texture; ensure it’s fresh for optimal rise.
• Baking soda – works alongside baking powder for lift; another crucial element for a light cupcake.
• Vegan green food dye – adds a pop of color; feel free to adjust the amount based on your preference.
• Setton Farms Raw Pistachio Kernels (chopped) – these add that crunchy bite; use roasted if you prefer deeper flavor.

For the Vegan Buttercream Frosting
• Vegan butter – ensures a creamy texture; make sure it’s softened for easy mixing.
• Powdered sugar – sweetens the frosting and gives it a fluffy consistency; sifting helps avoid lumpiness.
• Lemon juice – brightens up the frosting flavor; a must for that zesty finish!
• Food grade rose water – adds a floral note that complements the pistachios beautifully.
• Vegan red food dye – creates a lovely hue for your frosting; adjust for desired vibrancy.
• Setton Farms Raw Pistachio Kernels (chopped) – can be used as a garnish for that extra crunch.
• Mini dried rose buds (optional) – these add an elegant touch; perfect for a special presentation.

Feel free to gather all these ingredients and transform them into something truly magical with your baking prowess!

How to Make Vegan Mini Rose Pistachio Cupcakes

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. This step ensures the perfect bake while keeping your cupcakes looking beautiful!
Combine soy milk and lemon juice in a bowl and let it sit for about 5 minutes to curdle. This creates a buttermilk substitute that adds richness to the batter.
Whisk together the olive oil, vanilla extract, granulated sugar, and sea salt in a separate bowl. The mixture should be smooth and well-blended, infusing sweetness into your cupcakes!
Mix in the curdled soy milk with the wet ingredients until fully incorporated. This helps to create a unified batter with delightful flavor.
Sift the all-purpose flour, baking powder, and baking soda into another bowl. This process aerates your dry ingredients, ensuring a light and fluffy cupcake.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to over-mix; lumps are okay for a tender crumb!
Stir in the vegan green food dye and chopped pistachio kernels, giving your cupcakes that vibrant color and delicious crunch.
Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Your kitchen should smell heavenly by now!
Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting. Patience is key for that perfect buttercream layer!
Prepare the frosting by beating together vegan butter and powdered sugar until fluffy. Add lemon juice, rose water, and red food dye and mix until you achieve a creamy consistency.
Frost your cooled cupcakes generously, garnishing with additional chopped pistachios and mini dried rose buds if desired. This finishing touch adds elegance and a pop of flavor!

Optional: Add a sprinkle of edible glitter for a gorgeous shimmer effect!

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Vegan Mini Rose Pistachio Cupcakes are perfect for meal prep enthusiasts looking to simplify their baking process! You can prepare the cupcake batter up to 24 hours in advance; just mix the wet and dry ingredients separately and combine them just before baking to ensure maximum freshness. Additionally, you can frost the cupcakes up to 2 days in advance if stored in an airtight container in the refrigerator. To maintain their quality, consider frosting them only when you’re ready to serve, as the frosting adds a delicious touch that can soften over time. When you’re ready to enjoy, simply bake the cupcakes and frost them for a delightful treat that’s just as delightful as if you made them from scratch on the spot!

How to Store and Freeze Vegan Mini Rose Pistachio Cupcakes

Room Temperature: Enjoy your cupcakes at room temperature for up to 3 days. Keep them in an airtight container to maintain their freshness and avoid dry edges.

Fridge: If you want to store them longer, place the cupcakes in the fridge for up to 1 week. Make sure to cover them well to prevent absorption of other flavors.

Freezer: For even longer storage, freeze the unfrosted cupcakes for up to 3 months. Wrap each cupcake in plastic wrap and place in a freezer-safe bag.

Reheating: To enjoy frozen Vegan Mini Rose Pistachio Cupcakes, thaw in the fridge overnight, then reheat gently in the microwave for 10-15 seconds before frosting.

Vegan Mini Rose Pistachio Cupcake Variations

Feel free to get creative with these cupcakes and make them truly your own!

Gluten-Free: Use a 1:1 gluten-free flour blend to ensure everyone can indulge while still enjoying the same deliciousness.
Nut-Free: Substitute the pistachios with sunflower seeds for a crunchy texture without the nuts, perfect for those with allergies.
Sugar-Free: Replace granulated sugar with a sugar alternative like erythritol for a guilt-free treat that’s still just as sweet.
Flavor Twist: Add a tablespoon of almond extract to the batter for an extra layer of nutty flavor that complements the pistachios beautifully.
Spicy Kick: Mix in a pinch of cardamom or cinnamon to the batter for a warm, aromatic zing that elevates the overall flavor profile.
Frosting Fun: Try using coconut cream instead of vegan butter for a creamy, tropical twist on the traditional buttercream that pairs wonderfully with rose.
Mini Muffin Option: Bake in a mini muffin pan for bite-sized treats that are perfect for parties or quick snacks on the go.
Different Colors: Swap the food dyes for natural coloring, like beet juice for red or spinach for green, creating a vibrant and visually stunning array of cupcakes.

Tips for the Best Vegan Mini Rose Pistachio Cupcakes

Don’t Rush the Curdling: Allow the soy milk and lemon juice to sit until fully curdled, so your cupcakes have that soft, rich texture.
Proper Mixing Technique: Fold the dry ingredients gently into the wet mixture. Over-mixing can lead to tough cupcakes, so keep it light and fluffy for the perfect Vegan Mini Rose Pistachio Cupcakes!
Check Oven Temperature: Ensure your oven is properly calibrated; an oven that’s too hot can cause the cupcakes to dome or crack.
Mind Your Frosting: Beat the vegan butter and powdered sugar thoroughly for an airy frosting, and sift the powdered sugar first to prevent lumps!
Garnish Wisely: Use chopped pistachios and mini dried rose buds to elevate the cupcake’s presentation; they not only look beautiful but enhance the flavor experience as well.

What to Serve with Vegan Mini Rose Pistachio Cupcakes?

Thinking about what to pair with these delightful cupcakes can truly elevate your dessert experience!

Refreshing Green Tea: The subtle bitterness of green tea complements the sweetness of the cupcakes, creating a perfect harmony. It’s a soothing choice for a warm afternoon.
Citrus Salad: A light salad of mixed greens with orange slices and a zesty vinaigrette adds a fresh contrast to the rich flavors of the cupcakes. The tanginess will balance the sweetness beautifully.
Rosewater Lemonade: This fragrant drink mirrors the flavor profile of the cupcakes, enhancing the overall experience. A chilled glass of rosewater lemonade is incredibly refreshing on a sunny day!
Vegan Chocolate Mousse: Rich and creamy, this dessert offers a decadent finish to your meal. Its deep chocolate flavor contrasts wonderfully with the floral hints of the cupcakes.
Pistachio Crumble Ice Cream: A scoop of this nutty ice cream will add a delightful creaminess, pairing flawlessly with the cupcakes’ textures and flavors.
Champagne: Celebrate any occasion with a glass of bubbly! The effervescence cuts through the sweetness of the cupcakes, making it a lovely match for a festive dessert plate.
Mini Fruit Tarts: These can bring a delightful addition to your dessert table, offering a combination of tartness and sweetness that nicely complements the pistachio cupcakes.
Chocolate Espresso: The rich, bold flavors of an espresso with a hint of chocolate create an exquisite pairing that beautifully offsets the sweet notes of the cupcakes.

Enjoy these cupcakes with any of these delectable options for a well-rounded and truly special experience!

Vegan Mini Rose Pistachio Cupcakes Recipe FAQs

What kind of soy milk should I use?
Absolutely! Use unsweetened soy milk for the best results in your Vegan Mini Rose Pistachio Cupcakes. This will give you a neutral flavor that complements the other ingredients without adding extra sweetness.

How should I store the cupcakes?
For room temperature storage, keep your cupcakes in an airtight container for up to 3 days. If you wish to extend their life, you can refrigerate them for up to 1 week. Just ensure they are well covered to avoid drying out or absorbing any other scents in the refrigerator.

Can I freeze these cupcakes?
Absolutely! To freeze your Vegan Mini Rose Pistachio Cupcakes, do so before frosting them. Wrap each unfrosted cupcake securely in plastic wrap and place them in a freezer-safe bag. They will last up to 3 months in the freezer. When you’re ready to enjoy, simply thaw them in the fridge overnight!

What should I do if the cupcakes don’t rise properly?
Very common! Ensure your baking powder and baking soda are fresh; they lose their potency over time. Also, be careful not to over-mix your batter, as this can lead to dense cupcakes. To troubleshoot, try baking a small test cupcake to check the rising power of your combined ingredients before doing a full batch.

Can I make these cupcakes gluten-free?
Yes, you certainly can! Substitute all-purpose flour with a gluten-free flour blend. Just make sure to use one that contains xanthan gum for structure, or follow the instructions on the package to ensure your Vegan Mini Rose Pistachio Cupcakes come out light and fluffy!