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Vegan Mini Rose Pistachio Cupcakes

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Delicate and fragrant vegan mini cupcakes infused with rose water and pistachios, offering a soft, moist texture and elegant flavor in every bite.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18–24 mini cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern-inspired
  • Diet: Vegan

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/2 cup plant-based milk
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 tbsp rose water
  • 1 tsp vanilla extract
  • 1/4 cup finely ground pistachios
  • 2 tbsp chopped pistachios (for topping)
  • 1/2 cup powdered sugar (for glaze)
  • 1–2 tbsp plant-based milk or lemon juice (for glaze)

Instructions

  1. Preheat oven to 180°C (350°F) and line a mini muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, sugar, and ground pistachios.
  3. In another bowl, mix plant-based milk, oil, rose water, and vanilla extract.
  4. Combine wet and dry ingredients, stirring gently until a smooth batter forms.
  5. Divide batter evenly among mini liners.
  6. Bake for 12–15 minutes or until a toothpick inserted comes out clean.
  7. Allow cupcakes to cool completely.
  8. Prepare glaze by mixing powdered sugar with plant-based milk or lemon juice.
  9. Drizzle glaze over cupcakes and sprinkle with chopped pistachios.

Notes

  • Use unsalted pistachios for better flavor control.
  • Do not overmix the batter to keep cupcakes soft.
  • Add a pinch of cardamom for extra warmth.
  • Decorate with dried rose petals for an elegant finish.
  • Ensure cupcakes are fully cooled before glazing.

Nutrition

Find it online: https://juliameals.com/vegan-mini-rose-pistachio-cupcakes/