Vegan Mini Rose Cupcakes Recipe

Introduction

These Vegan Mini Rose Cupcakes are a delightful treat perfect for any occasion. Light green pistachio-flavored cupcakes are topped with a creamy rose-scented buttercream, making each bite both beautiful and delicious. They’re mini in size but big on flavor and style.

Ingredients

• 3/4 cup soy milk (unsweetened)
• 1 tbsp lemon juice (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 into the cup, 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 (optional)

Instructions

1. Step 1: Preheat the oven to 340ºF (170ºC) and line two mini 24-cupcake baking forms with mini cupcake liners. Alternatively, grease the forms, use parchment paper, or silicone baking forms.
2. Step 2: In a medium bowl, whisk soy milk and lemon juice to create a vegan buttermilk substitute. Add olive oil, vanilla extract, sugar, and salt, mixing well.
3. Step 3: Stir in flour, baking powder, and baking soda until you have a smooth batter.
4. Step 4: Add a few drops of green food coloring and mix; add more to reach your preferred shade (about 5 drops for light pastel green).
5. Step 5: Fold in the chopped pistachio kernels gently with a whisk or spatula. Fill each mini cupcake liner about halfway with batter.
6. Step 6: Place the cupcake forms on the lower middle oven rack (middle rack if using silicone). Bake at 340ºF (170ºC) for 12 1/2 minutes, then reduce temperature to 320ºF (160ºC) and bake another 12 1/2 minutes for fluffy, perfectly risen cupcakes.
7. Step 7: While cupcakes bake, prepare the buttercream. Cut vegan butter into small cubes.
8. Step 8: Using an electric whisk, cream the butter while gradually adding powdered sugar until crumbly.
9. Step 9: Add lemon juice and rose water; whisk until smooth. Add red food coloring starting with a few drops, adjusting for desired pastel pink intensity.
10. Step 10: Once cupcakes are baked, remove them from the oven and allow to cool on a rack for at least 30 minutes to prevent the buttercream from melting.
11. Step 11: Fit a piping bag with a nozzle and fill with buttercream. Pipe the frosting onto cupcakes in a circular motion starting from the center to create rose shapes.
12. Step 12: Sprinkle chopped pistachios over each cupcake. Optionally, top with a mini dried rose bud for an elegant finish.

Tips & Variations

• Use silicone baking forms to avoid sticking and skip liners if desired.
• Adjust food coloring gradually for personalized cupcake and frosting shades.
• Substitute lemon juice with apple cider vinegar if preferred for the vegan buttermilk.
• For nut-free, omit pistachios and add sunflower seeds instead for crunch.
• Ensure the vegan butter is chilled and cubed to achieve smooth, fluffy buttercream.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. If frozen, wrap individually and thaw overnight in the fridge. Re-pipe frosting if needed after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another plant milk instead of soy milk?

Yes, any unsweetened plant-based milk like almond, oat, or cashew milk will work as a substitute for soy milk in this recipe.

How do I prevent the frosting from melting?

Make sure cupcakes are completely cooled before frosting. Also, keep the finished cupcakes refrigerated until serving, especially in warm climates, to keep the buttercream stable.

Vegan Mini Rose Cupcakes Recipe

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★★★★★

4.6 from 63 reviews

• Author: Naomi
• Total Time: 1 hour 25 minutes
• Yield: 48 mini cupcakes 1x
• Diet: Vegan

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Description

These Vegan Mini Rose Cupcakes are delicate, pastel-colored treats perfect for any occasion. Featuring a moist green pistachio-infused cupcake base and topped with a smooth pink rose-flavored vegan buttercream, these mini cakes combine elegant flavors and beautiful presentation using plant-based ingredients.

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Ingredients

Scale 1x2x3x

Mini Cupcakes

• 3/4 cup soy milk (unsweetened)
• 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 into the cup, 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)
• 48 mini dried rose buds (optional)

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Instructions

1. Make the Mini Cupcakes: Preheat the oven to 340ºF (170ºC) and prepare two mini 24-cupcake baking forms by lining them with cupcake liners or greasing and using parchment or silicone forms for easy removal.
2. Prepare Vegan Buttermilk: In a medium mixing bowl, whisk together soy milk and lemon juice to create a vegan buttermilk substitute.
3. Mix Wet Ingredients: Add olive oil, vanilla extract, granulated sugar, and sea salt to the soy milk mixture and whisk until combined.
4. Add Dry Ingredients: Sift or add the all-purpose flour, baking powder, and baking soda into the wet mixture. Stir gently to combine into a smooth batter.
5. Color the Batter: Add about 10 drops of green vegan food dye and mix until the color is evenly distributed. Adjust the amount for your preferred shade of green.
6. Incorporate Pistachios: Fold the chopped raw pistachios into the batter carefully with a spatula or whisk.
7. Fill Cupcake Forms: Spoon the batter into the mini cupcake liners or greased forms filling them about halfway.
8. Bake Cupcakes: Place the forms on the lower middle oven rack and bake at 340ºF (170ºC) for 12 1/2 minutes. Then reduce the heat to 320ºF (160ºC) and bake for another 12 1/2 minutes to achieve fluffy, perfectly risen cupcakes.
9. Make Buttercream Frosting: While baking, cut the vegan butter into small cubes. Using an electric whisk, cream the butter, gradually adding the powdered sugar until crumbly.
10. Add Flavorings: Stir in lemon juice and food grade rose water, then continue mixing until the buttercream is smooth and fluffy.
11. Color the Frosting: Add vegan red food dye drop by drop, mixing well, until the desired pastel pink shade is reached.
12. Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack, about 30 minutes, to prevent buttercream from melting.
13. Decorate: Fit a piping bag with a decorative nozzle and fill with buttercream. Pipe the frosting onto each cupcake in circular motions, starting from the center and moving outward to create a rose effect.
14. Garnish: Sprinkle chopped pistachios over the frosting and optionally top each cupcake with a mini dried rose bud for an elegant finish.

Notes

• Cut vegan butter into small cubes before whipping for easier creaming.
• Dried rose buds are optional for decoration and add a delicate floral touch.
• Using the lower middle rack during baking helps the cupcakes rise evenly without over-expanding.
• Adjust green and red food coloring amounts to achieve preferred pastel shades.
• Let cupcakes cool fully before frosting to avoid melting the buttercream.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Keywords: Vegan mini cupcakes, rose flavored frosting, pistachio cupcakes, vegan dessert, plant-based cupcakes, pastel cupcakes