Vegan Mini Rose Pistachio Cupcakes
Vegan Mini Rose Pistachio Cupcakes are delightful, bite-sized treats that combine floral rose water and nutty pistachios in a soft, moist cupcake. Perfect for any occasion, these vegan cupcakes will impress your guests with their stunning appearance and unique flavors. Topped with creamy frosting and crunchy pistachios, each cupcake is a little joy bomb that will leave you wanting more. Bake a batch today and enjoy a taste of elegance!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/4 cup melted coconut oil
- 2 tbsp rose water
- 1/2 cup powdered sugar (for frosting)
- 1 tbsp lemon juice (for frosting)
- 1/4 cup roughly chopped pistachios (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini cupcake pan with liners.
- In a large bowl, mix together the flour, coconut sugar, baking powder, and salt.
- In another bowl, whisk almond milk, apple cider vinegar, melted coconut oil, and rose water until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Fill each cupcake liner about two-thirds full with batter and bake for 15-18 minutes or until a toothpick comes out clean.
- While cooling, prepare the frosting by mixing powdered sugar with lemon juice and rose water until smooth.
- Frost cooled cupcakes and top with chopped pistachios.
Nutrition
- Serving Size: 1 cupcake (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, swap almond milk for coconut milk or add vanilla extract. Store in an airtight container at room temperature for up to three days.