Delicate and fragrant, these Vegan Mini Rose Pistachio Cupcakes offer a beautiful blend of floral and nutty flavors. Each bite-sized treat is tender and aromatic, combining finely ground pistachios with a hint of rosewater and a silky vegan buttercream topping. Finished with crushed pistachios and edible rosebuds, these pastel-hued cupcakes are as elegant as they are delicious.
Why You’ll Love This Recipe
These mini cupcakes are a perfect union of taste and elegance. They’re completely plant-based, making them suitable for vegan diets, yet they deliver all the richness of traditional cupcakes. With their unique flavor combination of pistachio and rosewater, they’re ideal for special occasions, spring teas, or edible gifts. Plus, their charming size makes them ideal for entertaining and portion control.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cupcakes:
1 cup all-purpose flour
1/2 cup ground pistachios
1/2 cup almond milk
1/2 cup granulated sugar
1/4 cup neutral oil (sunflower or canola)
1 tablespoon apple cider vinegar
1 teaspoon rosewater
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
Few drops of natural green food coloring (optional)
For the frosting:
1/2 cup vegan butter, softened
1 1/2 cups powdered sugar
1–2 tablespoons rosewater
Pink food coloring (optional)
Crushed pistachios and edible dried rosebuds, for garnish
directions
- Preheat oven to 350°F (175°C). Line a mini muffin tin with 12–16 mini cupcake liners.
- In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside for 5 minutes to curdle into vegan buttermilk.
- In a separate bowl, combine the flour, ground pistachios, sugar, baking powder, baking soda, and salt.
- Add the oil, rosewater, vanilla extract, and optional green food coloring to the almond milk mixture. Stir well.
- Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before frosting.
- To prepare the frosting, beat the vegan butter until creamy. Gradually add the powdered sugar and rosewater, beating until light and fluffy. Add pink food coloring if desired.
- Pipe or spread the frosting onto the cooled cupcakes. Garnish with crushed pistachios and edible rose petals or rosebuds.
Servings and timing
Prep Time: 15 minutes
Baking Time: 15 minutes
Total Time: 30 minutes
Servings: 12–16 mini cupcakes
Calories: 160 kcal per mini cupcake
Variations
- Nut-Free: Replace pistachios with ground sunflower seeds and use oat milk instead of almond milk.
- Coconut Twist: Add shredded coconut to the batter for extra texture and tropical flavor.
- Orange Blossom Version: Substitute rosewater with orange blossom water for a different floral note.
- Full-Sized Cupcakes: Use the same batter in a standard cupcake tin for about 8 regular-sized cupcakes; increase bake time to 18–20 minutes.
- Lemon Zest Boost: Add a touch of lemon zest to the batter for brightness.
storage/reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let refrigerated cupcakes sit at room temperature for 15–20 minutes before serving. These cupcakes are not ideal for reheating but can be frozen (unfrosted) for up to one month.
FAQs
Can I use another type of plant milk?
Yes, soy, oat, or rice milk will also work well in place of almond milk.
What does rosewater taste like?
Rosewater has a light, floral aroma and flavor, similar to the fragrance of roses. It should be used sparingly for a subtle effect.
Can I make these cupcakes gluten-free?
Yes, use a gluten-free all-purpose flour blend. Ensure it contains xanthan gum or add it separately for structure.
Do I have to use food coloring?
Not at all. The cupcakes and frosting are equally delicious without added color.
How fine should I grind the pistachios?
They should be finely ground—similar to almond flour in texture—for a smooth cupcake crumb.
Can I use store-bought frosting?
Yes, if you have a favorite vegan frosting brand, feel free to use it as a shortcut.
Are these cupcakes sweet or subtly flavored?
They are moderately sweet with a delicate balance between nutty and floral notes.
Can I make the frosting ahead of time?
Yes, prepare it up to 2 days in advance and refrigerate. Let it come to room temperature and re-whip before using.
What’s the best way to decorate these cupcakes?
Use a star piping tip for elegance and garnish with crushed pistachios and edible dried rose petals or buds.
Do these cupcakes travel well?
Yes, their small size makes them ideal for transporting to events or giving as edible gifts.
Conclusion
Vegan Mini Rose Pistachio Cupcakes offer a delightful and refined dessert option that’s as beautiful as it is delicious. With their unique flavor pairing, delicate presentation, and plant-based ingredients, they’re perfect for holidays, bridal showers, or any occasion that calls for something a little more special. These charming little cakes are proof that vegan baking can be both elegant and irresistible.
Vegan Mini Rose Pistachio Cupcakes
- Total Time: 30 minutes
- Yield: 12–16 mini cupcakes 1x
- Diet: Vegan
Description
Delicate and fragrant, these mini cupcakes combine earthy pistachios with floral rosewater, topped with silky pink vegan frosting and crushed pistachios—an elegant treat for any occasion.
Ingredients
- For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1/2 cup almond milk
- 1/2 cup granulated sugar
- 1/4 cup neutral oil (sunflower or canola)
- 1 tablespoon apple cider vinegar
- 1 teaspoon rosewater
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- Few drops of natural green food coloring (optional)
- For the frosting:
- 1/2 cup vegan butter, softened
- 1 1/2 cups powdered sugar
- 1–2 tablespoons rosewater
- Pink food coloring (optional)
- Crushed pistachios and edible dried rosebuds, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin with 12–16 mini cupcake liners.
- In a bowl, whisk almond milk with vinegar and set aside to curdle (vegan buttermilk).
- In another bowl, combine flour, ground pistachios, sugar, baking powder, baking soda, and salt.
- Add oil, rosewater, vanilla, and green coloring (if using) to the curdled almond milk. Mix well.
- Combine wet and dry ingredients until just mixed. Do not overmix.
- Divide batter evenly into liners and bake for 12–15 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat vegan butter until creamy. Gradually add powdered sugar and rosewater, beating until fluffy. Tint pink if desired.
- Pipe frosting onto cooled cupcakes. Garnish with crushed pistachios and rosebuds.
Notes
- Use finely ground pistachios for a smoother texture in the cupcakes.
- Adjust rosewater to taste—start with less and increase if desired.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 160
- Sugar: 14g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
