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
Units
Scale
- 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
