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–+ servings
Vegan Mini Rose Cupcakes

Irresistible Vegan Mini Rose Cupcakes Perfect for Any Occasion

Delight in these Vegan Mini Rose Cupcakes that perfectly balance beauty and flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour can substitute with almond flour for gluten-free option
  • 1/2 cup sugar use coconut sugar for lower glycemic index
  • 2 teaspoons baking powder ensure it’s fresh for maximum lift
  • 1/4 cup pistachios finely chopped, can swap with walnuts for different taste
  • 1/2 cup unsweetened almond milk can substitute with soy or oat milk
  • 1 teaspoon rose water can replace with vanilla extract for a unique flavor
  • 1/4 cup vegan butter use at room temperature
For the Rose Buttercream
  • 1/4 cup vegan butter room temperature
  • 1 cup powdered sugar sift for smoother consistency
  • 1 teaspoon rose water mix in gradually to taste

Equipment

  • mini cupcake tin
  • mixing bowls
  • whisk
  • spatula
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a mini cupcake tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, and baking powder until well combined.
  3. In a separate bowl, combine the almond milk, melted vegan butter, and rose water, whisking until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until combined.
  5. Fold in the finely chopped pistachios until evenly distributed throughout the batter.
  6. Spoon the batter into prepared cupcake liners, filling each about two-thirds full. Bake for 15-20 minutes.
  7. Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes, then transfer to a wire rack.
  8. Prepare the rose buttercream by beating the vegan butter with powdered sugar and rose water until fluffy.
  9. Frost the cooled cupcakes with the rose buttercream using a piping bag to create swirls or rosettes.

Nutrition

Serving: 1cupcakeCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gCalcium: 2mgIron: 4mg

Notes

These cupcakes are quick and versatile, ideal for any occasion and can be stored at room temperature for up to 3 days.

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