The aroma of freshly baked Vegan Mini Rose Pistachio Cupcakes wafts through the air like a sweet love letter from the kitchen. These little delights are fluffy, fragrant, and undeniably charming, making them perfect for any occasion—be it a fancy tea party or just a Tuesday afternoon snack.

this recipe

Imagine biting into a soft cupcake topped with a light rosewater frosting that dances on your palate. Each bite offers a delightful crunch of pistachios alongside the floral notes of rose. It’s like having a little garden party in your mouth! I whip these up whenever I need to impress guests or simply want to treat myself because who doesn’t deserve a mini celebration now and then?

I once brought these cupcakes to a friend’s wedding shower and they vanished faster than you can say “flour power.” Everyone wanted the recipe!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is your basic building block; choose unbleached for better flavor and texture.
• Pistachios: Chopped finely for best results; they add a lovely crunch and nutty flavor.
• Rosewater: A few drops will do; it imparts that exquisite floral note.
• Non-Dairy Milk: Almond or oat milk works well here; pick your favorite to keep it vegan.
• Coconut Oil: Melted for moisture; this gives the cupcakes a luscious texture without dairy.
• Maple Syrup: For natural sweetness; it pairs beautifully with the pistachios and rosewater.
• Baking Powder & Baking Soda: These leavening agents help your cupcakes rise perfectly.
• Powdered Sugar: Essential for that dreamy frosting; sift it for smoothness.
• Vanilla Extract: A must-have flavor enhancer that rounds out all the tastes beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or grease it lightly so your cupcakes slide out smoothly.

Mixing Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and chopped pistachios until well combined. This step sets up a solid base for our delightful treats.

Combining Wet Ingredients: In another bowl, combine melted coconut oil, non-dairy milk, maple syrup, vanilla extract, and rosewater. Stir until everything melds together like old friends at a reunion.

Bringing It Together: Pour the wet mixture into the dry ingredients. Gently fold until just combined—overmixing can lead to dense cupcakes that resemble hockey pucks rather than fluffy delights.

Baking Time: Carefully spoon the batter into your prepared mini muffin pan. Bake for 15-18 minutes or until golden brown and a toothpick inserted comes out clean. Your kitchen will smell divine!

Cooling & Frosting: Allow them to cool completely on wire racks before frosting with powdered sugar and extra rosewater mixed together. Top with additional crushed pistachios for that Instagram-worthy touch.

Now you have not only created but also transformed simple ingredients into these charming Vegan Mini Rose Pistachio Cupcakes! They are sure to be a hit whether you’re enjoying them at home or sharing them with friends. Enjoy every delectable bite!

Perfecting the Cooking Process

First, preheat your oven to 350°F while you prepare your batter. This ensures even baking and perfect fluffiness in every cupcake.

Add Your Touch

Feel free to swap out pistachios for other nuts like almonds or walnuts. You can also add a splash of rose water for an extra floral kick!

Storing & Reheating

Store leftover cupcakes in an airtight container at room temperature for up to three days. If you want to enjoy them warm, pop them in the microwave for 10 seconds.

I still remember the first time I made these cupcakes; my friends devoured them in minutes, begging for the recipe. It was pure joy watching everyone enjoy my creation!

FAQ

What is the best way to incorporate rose flavor?

Using high-quality rose water will give you a delightful and authentic taste.

Can I make these cupcakes gluten-free?

Yes, simply substitute regular flour with gluten-free all-purpose flour.

How can I decorate these mini cupcakes?

Top them with vegan cream cheese frosting and sprinkle chopped pistachios for flair!

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Vegan Mini Rose Pistachio Cupcakes

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• Author: Sofia
• Total Time: 33 minutes
• Yield: Makes approximately 12 mini cupcakes

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Description

Indulge in these charming Vegan Mini Rose Pistachio Cupcakes, where floral notes of rosewater meet the delightful crunch of pistachios—perfect for any occasion!

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Ingredients

• All-Purpose Flour
• Chopped Pistachios
• Rosewater
• Non-Dairy Milk (Almond or Oat)
• Melted Coconut Oil
• Maple Syrup
• Baking Powder & Baking Soda
• Powdered Sugar
• Vanilla Extract

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Instructions

1. Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, and chopped pistachios.
3. In another bowl, combine melted coconut oil, non-dairy milk, maple syrup, vanilla extract, and rosewater until well mixed.
4. Pour the wet mixture into the dry ingredients and gently fold until just combined.
5. Spoon the batter into the prepared muffin pan and bake for 15-18 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before frosting with powdered sugar mixed with rosewater. Top with crushed pistachios.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cupcake (30g)
• Calories: 130
• Sugar: 8g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg

Keywords: Substitute pistachios with almonds or walnuts for a different flavor profile. Adjust the amount of rosewater to suit your preferred floral intensity. Store leftovers in an airtight container at room temperature for up to three days.