Vegan Mini Rose Pistachio Cupcakes are a delicate and elegant treat that combines the subtle floral notes of rose with the rich, nutty flavor of pistachios. These mini cupcakes are light, fluffy, and perfectly sweet, made without any animal products but still packed with flavor. The pistachios add a satisfying crunch, while the rosewater imparts a fragrant, unique twist. Topped with a vegan buttercream frosting, they make a beautiful and indulgent dessert for any occasion.
I first made Vegan Mini Rose Pistachio Cupcakes when I wanted to try something a little different for a special gathering, and they quickly became a showstopper. The rose and pistachio combination was not only beautiful but delicious, and the cupcakes were light and airy. The flavor was subtle yet sophisticated, and everyone was impressed by how well the floral and nutty notes balanced each other.
What’s great about these cupcakes is how versatile they are. You can adjust the amount of rosewater to your liking, and you can add more crushed pistachios to the batter or frosting for extra texture. You can even play around with the frosting by adding a little lemon zest or a touch of vanilla for variation. Whether you’re serving them at a party, for afternoon tea, or as a thoughtful gift, these Vegan Mini Rose Pistachio Cupcakes are sure to be a hit!
Perfect for:
- Vegan dessert lovers
- Bridal showers
- Garden parties
- Special occasions
- Pistachio and rose flavor enthusiasts
Why You’ll Love This Recipe
Here are 10 reasons why these Vegan Mini Rose Pistachio Cupcakes will become your new favorite treat:
- Exquisite Flavor Pairing: The combination of rose and pistachio creates a unique, fragrant flavor profile that’s both soothing and luxurious.
- Elegant Presentation: These cupcakes are not only delicious but also stunning, decorated with edible rose petals for a sophisticated touch.
- Moist and Fluffy: The vegan cake is soft and light, making each bite a delightful experience.
- Creamy Pistachio Frosting: The frosting is smooth, creamy, and rich in pistachio flavor, complementing the delicate cupcake base.
- Naturally Vegan: Made with plant-based ingredients, these cupcakes are vegan-friendly and free from dairy and eggs.
- Perfect for Any Celebration: Whether it’s a wedding, birthday, or tea party, these cupcakes make any occasion feel special.
- Make-Ahead Dessert: You can easily prepare the cupcakes in advance and store them until you’re ready to serve.
- Customizable Toppings: Feel free to get creative with your decorations, whether it’s extra rose petals, edible glitter, or a sprinkle of crushed pistachios.
- Small but Mighty: These mini cupcakes are perfectly portioned, offering a guilt-free indulgence.
- Gluten-Free Option: Use gluten-free flour to make these cupcakes suitable for those with gluten sensitivities.
Preparation and Cooking Time
- Total Time: 2 hours
- Preparation Time: 30 minutes
- Baking Time: 20 minutes
- Chilling Time: 1 hour (for frosting)
- Servings: 18 mini cupcakes
- Calories per serving: Approximately 150-170 calories
- Key Nutrients: Protein: 3g, Carbs: 20g, Fat: 9g
Ingredients
For the Cupcake Base:
- 1 cup all-purpose flour (or gluten-free flour)
- ½ cup ground pistachios
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup coconut oil, melted
- ½ cup unsweetened applesauce
- ¾ cup almond milk (or other plant-based milk)
- 1 teaspoon vanilla extract
- 2 tablespoons rose water
- ½ cup granulated sugar (or coconut sugar)
For the Pistachio Frosting:
- 1 cup powdered sugar
- ½ cup raw pistachios, ground
- ¼ cup vegan butter, softened
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1-2 teaspoons rose water (to taste)
Optional Garnish:
- Edible rose petals
- Crushed pistachios
Ingredient Highlights
- Ground Pistachios: Provide a rich, nutty flavor to the cake base and frosting.
- Rose Water: Adds a fragrant floral note to both the cupcakes and frosting.
- Vegan Butter: Ensures a creamy and smooth frosting without dairy.
- Coconut Oil: A healthy fat choice that contributes to the moistness of the cake.
Step-by-Step Instructions
Make the Cupcake Base:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it with coconut oil.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together melted coconut oil, applesauce, almond milk, vanilla extract, rose water, and sugar.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Fill Cupcake Liners: Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Prepare the Pistachio Frosting:
- Cream the Butter: In a medium bowl, beat the softened vegan butter until smooth and creamy.
- Add Powdered Sugar and Pistachios: Gradually add the powdered sugar and ground pistachios, mixing until combined.
- Add Almond Milk and Rose Water: Slowly add almond milk and rose water, adjusting for desired frosting consistency and flavor.
Assemble the Cupcakes:
- Frost the Cupcakes: Once the cupcakes have cooled, pipe or spread the pistachio frosting on top of each mini cupcake.
- Garnish: Decorate the cupcakes with edible rose petals and a sprinkle of crushed pistachios for an elegant finish.
Serve:
- Serve and Enjoy: Arrange the cupcakes on a serving platter, and enjoy them at room temperature or chilled.
How to Serve
Here are 9 serving suggestions for Vegan Mini Rose Pistachio Cupcakes:
- At a Tea Party: Serve alongside your favorite tea for an elegant afternoon treat.
- As a Wedding Favor: These mini cupcakes make a beautiful and tasty wedding favor.
- For a Birthday Celebration: These cupcakes are perfect for anyone who loves unique flavors.
- As a Dessert Table Addition: Include them as part of a dessert spread at any gathering.
- With Coffee: A perfect pairing with your morning or afternoon coffee.
- For a Garden Party: These light and fragrant cupcakes are ideal for a spring or summer outdoor gathering.
- As a Gift: Pack these cupcakes in a decorative box for a thoughtful homemade gift.
- For a Vegan Dessert Table: Include them on a table full of vegan-friendly sweets.
- As a Sweet Snack: Enjoy them as a simple yet indulgent snack throughout the day.
Additional Tips
- Chill the Frosting: If the frosting becomes too soft, chill it for 20-30 minutes before frosting the cupcakes.
- Decorate Creatively: Use edible flowers, glitter, or additional crushed pistachios to customize the look.
- Ensure Cool Cupcakes: Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Adjust Sweetness: Taste the frosting and adjust the sweetness by adding more powdered sugar, if desired.
Recipe Variations
- Rose Almond Cupcakes: Swap the pistachios for ground almonds for a different nutty flavor.
- Gluten-Free Version: Use a gluten-free flour blend for a gluten-free version of these cupcakes.
- Rose Lemon Cupcakes: Add lemon zest to the cake batter for a bright citrus twist.
- Pistachio Matcha Cupcakes: Add a teaspoon of matcha powder to the cake for an earthy flavor combination.
- Chocoholic Twist: Add cocoa powder to the cake batter for a chocolate and pistachio fusion.
- Pistachio Coconut Frosting: Replace almond milk with coconut milk in the frosting for a tropical twist.
- Vegan Buttercream: Use a vegan buttercream frosting for a sweeter and more traditional cupcake topping.
Special Equipment
- Mini Muffin Tin: To create perfectly portioned mini cupcakes.
- Electric Mixer: For smooth, creamy frosting and batter.
- Piping Bag: To pipe the frosting onto the cupcakes neatly.
- Offset Spatula: To help spread frosting evenly.
- Edible Flower Petals: For garnishing the cupcakes with a floral touch.
FAQ Section
- Can I use another nut instead of pistachios?
Yes, almonds or cashews would also work well in both the cake and frosting. - How long do these cupcakes last?
Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge. - Can I freeze the cupcakes?
Yes, freeze the cupcakes for up to 2 months. Let them thaw before frosting. - Can I substitute rose water with something else?
You can substitute rose water with orange blossom water or a few drops of vanilla extract. - How do I make the frosting thicker?
Add more powdered sugar until you reach the desired consistency. - Can I make these cupcakes gluten-free?
Yes, use a gluten-free flour blend for the base of the cupcakes. - What’s the best way to store these cupcakes?
Store in an airtight container to keep them fresh. - Can I make these cupcakes in regular-sized muffin tins?
Yes, you can, but increase the baking time by about 5-10 minutes. - Can I add a jam filling?
Yes, adding a layer of raspberry or strawberry jam inside the cupcakes would be delicious. - Are these cupcakes soy-free?
Yes, as long as you use soy-free plant-based milk.
Conclusion
Vegan Mini Rose Pistachio Cupcakes are delicate, flavorful treats that combine the floral aroma of rose with the rich, nutty taste of pistachios. These cupcakes are made without any animal products, using plant-based ingredients like almond milk, flaxseed, or aquafaba to replace eggs and dairy. The batter is infused with finely ground pistachios, creating a moist and tender texture, while a hint of rosewater adds a subtle floral note. Topped with a light, plant-based frosting and garnished with crushed pistachios, these mini cupcakes are as beautiful as they are delicious.
What makes these Vegan Mini Rose Pistachio Cupcakes so special is the unique combination of flavors—earthy pistachios and fragrant rosewater pair beautifully to create a cupcake that feels both elegant and indulgent. They are perfect for special occasions, like weddings or tea parties, or any time you’re craving a dessert that’s a little different from the usual.
I can’t wait to see how your Vegan Mini Rose Pistachio Cupcakes turn out! Snap a photo and share it on Instagram, tagging me so I can admire your delicious creation. Don’t forget to leave a comment and let me know how you made them your own—I’d love to hear about your personal twist on these unique, fragrant cupcakes!