Description
Vegan Mini Rose Pistachio Cupcakes are a delightful fusion of floral and nutty flavors, perfect for any occasion. These elegant treats not only please the palate but also serve as a stunning centerpiece at gatherings. With their moist texture, aromatic rose hints, and crunchy pistachios, each bite offers a unique taste experience that is entirely plant-based. Impress your guests or enjoy them as a personal indulgence with these exquisite mini cupcakes.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk
- 2 tbsp rose water
- 1/4 cup finely chopped pistachios
- 1/4 cup vegan butter (for frosting)
- 1 cup powdered sugar (for frosting)
- Additional rose water (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a mini cupcake pan with liners.
- In a bowl, whisk together flour, sugar, baking powder, and chopped pistachios.
- In another bowl, combine applesauce, almond milk, and rose water until smooth. Add to the dry ingredients and mix until just combined.
- Spoon the batter into cupcake liners about two-thirds full.
- Bake for 15-18 minutes until a toothpick comes out clean. Let cool on a wire rack.
- For frosting, beat vegan butter with powdered sugar and additional rose water until fluffy; frost cooled cupcakes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake (40g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg