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Vegan Mini Rose Cupcakes

Vegan Mini Rose Cupcakes That Melt in Your Mouth

Enjoy these Vegan Mini Rose Cupcakes that melt in your mouth, a delightful blend of sweet and floral notes.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert Recipes
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups all-purpose flour a key ingredient to give the cupcakes their fluffy texture.
  • 1 cup granulated sugar adds sweetness that balances the floral notes beautifully.
  • 0.5 cups unsweetened cocoa powder gives a rich depth to the flavor profile.
  • 1 teaspoon baking powder ensures your cupcakes rise perfectly while baking.
  • 0.5 teaspoon baking soda adds to the leavening, helping the cupcakes stay light and airy.
  • 0.5 teaspoon salt enhances all the flavors, making each bite more delightful.
  • 1 cup unsweetened almond milk a dairy-free option that keeps the batter moist.
  • 0.33 cups vegetable oil keeps the cupcakes tender and prevents dryness.
  • 1 teaspoon vanilla extract adds a warm, comforting essence to the cupcakes.
  • 0.5 cups ground pistachios infuses a nutty flavor and adds a bit of texture.
For the Floral Essence
  • 0.5 cups rose water the star ingredient that imparts a romantic, floral aroma to the cupcakes.
  • pink food coloring just a splash to brighten your frosting and make it pop!
For the Frosting
  • vegan butter whip this with rose water and food coloring to create a fluffy, delicious frosting.

Equipment

  • mini cupcake pan
  • Mixing Bowls
  • Whisk
  • spatula
  • Piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line mini cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
  3. In another bowl, mix almond milk, vegetable oil, vanilla extract, and ground pistachios until combined.
  4. Pour the wet ingredients into the dry mixture, gently fold until just combined.
  5. Spoon the batter into the cupcake liners, filling each about two-thirds full.
  6. Bake in the oven for 15-20 minutes. Check with a toothpick for doneness.
  7. Allow cupcakes to cool on a wire rack until completely cool.
  8. Whip the vegan butter until light and fluffy, then gradually add rose water and pink food coloring.
  9. Frost the cooled cupcakes generously with rose buttercream.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Allow cupcakes to cool completely before frosting for best results. Adjust rose water in frosting as per taste.

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