Vegan Mini Rose Cupcakes Recipe

Introduction

These Vegan Mini Rose Cupcakes are a delightful treat that combines delicate floral flavors with a rich pistachio twist. Perfect for special occasions or whenever you want a pretty, plant-based dessert that’s as beautiful as it is delicious.

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, for topping)
• 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, or grease the forms and use parchment paper or silicone baking forms as alternatives.
2. Step 2: In a medium bowl, whisk together the soy milk and lemon juice to create a vegan buttermilk substitute. Add olive oil, vanilla extract, sugar, and salt, then mix well.
3. Step 3: Add the flour, baking powder, and baking soda to the wet ingredients. Mix until you get a smooth batter.
4. Step 4: Add the green food dye drops gradually, mixing until you reach your desired shade of green (about 5 drops for a light pastel green).
5. Step 5: Fold the chopped pistachios into the batter gently using a whisk or spatula. Fill the mini cupcake molds about halfway with batter.
6. Step 6: Bake the cupcakes on the lower middle oven rack at 340ºF (170ºC) for 12 1/2 minutes. Then reduce the oven temperature to 320ºF (160ºC) and bake for another 12 1/2 minutes. This technique keeps cupcakes fluffy without over-rising.
7. Step 7: While cupcakes bake, prepare the buttercream. Cut vegan butter into small cubes. Using an electric mixer, cream the butter while gradually adding powdered sugar until crumbly.
8. Step 8: Add lemon juice and rose water to the buttercream and mix until smooth. Add red food dye drop by drop until desired pink shade is achieved (around 10 drops for pastel pink).
9. Step 9: After baking, remove cupcakes from the oven and cool on a rack for at least 30 minutes. Cooling completely prevents the buttercream from melting when applied.
10. Step 10: Fit a piping bag with a nozzle, fill with buttercream, and pipe onto cupcakes in a circular motion starting from the center to form a rose shape.
11. Step 11: Sprinkle each cupcake with chopped pistachios and optionally top with a mini dried rose bud for an elegant finish.

Tips & Variations

• Use pastel food coloring to keep the soft colors classic and appealing. Adjust the amount slightly for more vibrant shades.
• For a nut-free option, omit the pistachios and replace with toasted coconut flakes for texture.
• Make sure vegan butter is cold but not frozen when making buttercream for easier creaming and smoother texture.
• Rose water can be strong—start with less and add more to taste for balanced floral flavor.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving for the best texture. The buttercream frosting holds up well but will soften if left at room temperature for too long. For longer storage, freeze cupcakes without frosting, then frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the soy milk with another plant milk?

Yes, you can use almond, oat, or any other unsweetened plant-based milk. Just mix with lemon juice to create the vegan buttermilk effect.

How do I make the rose-shaped frosting without a piping bag?

If you don’t have a piping bag, you can use a zip-top bag with a small corner cut off to pipe the buttercream. Alternatively, spread frosting with a small offset spatula in a circular pattern to mimic a rose shape.

Vegan Mini Rose Cupcakes Recipe

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★★★★★

4.5 from 110 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 48 mini cupcakes 1x
• Diet: Vegan

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Description

These Vegan Mini Rose Cupcakes are delicate, flavorful treats perfect for special occasions or a delightful everyday indulgence. Featuring a moist pistachio-infused cupcake base tinted with a soft green hue, topped with a luxurious rose-flavored vegan buttercream frosting, and garnished with crushed pistachios and optional dried rose buds for a stunning presentation. The recipe uses plant-based ingredients including soy milk and vegan butter, making it entirely vegan while bursting with floral and nutty flavors.

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Ingredients

Scale 1x2x3x

Mini Cupcakes

• 3/4 cup unsweetened soy milk
• 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, cut into small cubes
• 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

Decoration (Optional)

• 48 mini dried rose buds

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Instructions

1. Prepare Vegan Buttermilk Substitute: In a medium-sized mixing bowl, whisk together the unsweetened soy milk and lemon juice. Set aside for a few minutes until slightly curdled to create a vegan buttermilk alternative.
2. Mix Cupcake Batter: Add the olive oil, vanilla extract, sugar, and sea salt to the soy milk mixture and whisk until combined. Gradually incorporate the all-purpose flour, baking powder, and baking soda, mixing until the batter is smooth and free of lumps.
3. Add Food Coloring: Begin by stirring in about 10 drops of vegan green food dye into the batter. Adjust with more drops to achieve your preferred pastel green shade.
4. Fold in Pistachios: Gently fold the chopped pistachio kernels into the batter using a whisk or spatula for even distribution.
5. Preheat Oven and Prepare Pans: Preheat your oven to 340ºF (170ºC). Line two mini 24-cupcake baking forms with mini cupcake liners or alternatively grease and use parchment paper or silicone forms.
6. Fill and Bake Cupcakes: Fill each cupcake liner about halfway with the pistachio batter. Place the baking forms on the lower middle rack (or middle rack if using silicone). Bake for 12 1/2 minutes at 340ºF (170ºC), then reduce oven temperature to 320ºF (160ºC) and bake for an additional 12 1/2 minutes. This technique prevents excessive rising while maintaining a fluffy texture.
7. Prepare Buttercream Frosting: While cupcakes bake, prepare frosting by creaming the vegan butter cubes with an electric whisk. Gradually add powdered sugar a little at a time until crumbly. Then mix in lemon juice and rose water until the frosting is smooth and silky.
8. Add Food Coloring to Frosting: Stir in the vegan red food dye starting with 10 drops, adjusting for desired pastel pink color. Be cautious to avoid adding excess liquid for best consistency.
9. Cool Cupcakes: After baking, remove cupcakes from oven and take them out of the baking pans if lined. Place onto a cooling rack and allow to cool completely for at least 30 minutes to prevent frosting from melting.
10. Pipe Buttercream Roses: Fit a piping bag with your chosen nozzle and fill it with the rose buttercream. Starting from the middle of each cooled cupcake, pipe the frosting in a circular motion to create rose shapes, referencing the recipe’s video guide for technique.
11. Decorate: Sprinkle the frosted cupcakes with chopped pistachios for texture and color contrast. Optionally, top each cupcake with a mini dried rose bud to enhance the floral theme and visual appeal.

Notes

• Make sure the vegan butter is softened and cut into small cubes before whipping to help achieve smooth buttercream.
• Using minimally packed flour ensures a light cupcake texture; spoon flour into measuring cups rather than scooping.
• The two-stage baking temperature helps maintain cupcake shape and fluffiness without overly rising.
• If you prefer, substitutes for food dyes can be natural colorings like spinach powder for green and beet juice for red, but adjust quantities accordingly.
• Dried rose buds are optional but add an elegant aesthetic and subtle aroma that complements the rose buttercream.
• Allow cupcakes to cool completely before applying buttercream to avoid melting.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, American-inspired

Keywords: vegan mini rose cupcakes, pistachio cupcakes, rose buttercream, vegan dessert, plant-based cupcakes, floral cupcakes, mini cupcakes recipe