Dreamy Pistachio Rose Vegan Cupcakes Recipe for Sweet Bliss

Green and delicate, these pistachio rose vegan cupcakes blend Middle Eastern elegance with plant-based creativity.

Nutty pistachios dance through each tender crumb, infusing subtle floral notes from fragrant rose water.

The delicate flavor combination speaks to centuries of culinary artistry from Persian kitchens.

Light and sophisticated, these cupcakes offer a gentle sweetness that surprises and delights.

Soft green hues peek through the creamy frosting, hinting at the rich pistachio within.

Each bite promises a luxurious escape into a world of refined, compassionate baking.

You’ll fall in love with this stunning dessert that proves vegan treats can be both beautiful and decadent.

What Makes Pistachio Rose Vegan Cupcakes Stand Out

• Create stunning pastel green cupcakes with a unique color and flavor profile that stands out from traditional baked treats.
• Adapt the recipe by adjusting food coloring intensity, pistachio quantities, and decorative touches to match your personal style or event theme.
• Follow straightforward steps with clear instructions that make this recipe accessible for home bakers of all skill levels, even those new to vegan baking.
• Enjoy a delightful combination of textures and flavors with crunchy pistachios, delicate rose hints, and a soft, moist cake base that tantalizes multiple taste sensations.

All the Ingredients for Pistachio Rose Vegan Cupcakes

• All-Purpose Flour: The base of the cupcake that provides structure and texture.
• Baking Powder, Baking Soda: Leavening agents that help the cupcakes rise and become fluffy.

• Soy Milk, Lemon Juice: Creates a vegan buttermilk substitute that adds moisture and tang.
• Olive Oil: Provides moisture and helps keep the cupcakes soft.
• Vanilla: Adds a sweet, aromatic flavor to the cupcake base.
• Sugar: Sweetens the cupcakes and helps with browning.
• Salt: Enhances overall flavor and balances sweetness.

• Pistachios: Adds nutty flavor and crunchy texture to the cupcakes.
• Green Food Coloring: Creates a subtle pastel green color reminiscent of pistachios.
• Vegan Butter: The base for creating a creamy, smooth buttercream frosting.
• Powdered Sugar: Sweetens and thickens the buttercream.
• Lemon Juice, Rose Water: Adds delicate citrus and floral notes to the frosting.
• Red Food Coloring: Creates a pastel pink color for the buttercream.
• Dried Rosebud: Optional decorative element for an elegant finishing touch.

Baking Tools for Pistachio Rose Vegan Cupcake Success

• Electric Mixer: Essential for whipping buttercream and ensuring smooth, creamy texture.
• Mixing Bowls: Large bowls for combining wet and dry ingredients.
• Whisk: Perfect for blending ingredients and creating smooth batter without lumps.
• Measuring Cups and Spoons: Precise measurements are key for successful baking.
• Cupcake Pans: Mini 24-cupcake pans or silicone molds for baking cupcakes.
• Cooling Rack: Helps cupcakes cool evenly and quickly after baking.
• Piping Bag and Nozzle: For creating beautiful, professional buttercream decorations.
• Spatula: Useful for folding in pistachios and scraping batter from bowls.
• Knife: For chopping pistachios and cutting vegan butter into small cubes.

Simple Steps for Pistachio Rose Vegan Cupcakes

Step 1: Prepare Oven And Baking Surfaces

Preheat the oven to 340F (170C).

Line mini cupcake pans with paper liners or grease them thoroughly.

Silicone molds or parchment paper work perfectly as alternatives.

Step 2: Create Vegan Buttermilk

In a mixing bowl, combine soy milk and lemon juice.

Whisk quickly to create a vegan buttermilk substitute.

• Olive oil
• Vanilla
• Sugar
• Salt

Blend everything until the mixture becomes smooth and slightly thickened.

Step 3: Incorporate Dry Ingredients

• Flour
• Baking powder
• Baking soda

Whisk thoroughly until the batter becomes completely smooth with no flour clumps remaining.

Step 4: Add Natural Color

Start with a few drops of green food coloring.

Gradually mix until you achieve a soft pastel green shade.

Approximately 5 drops will create the perfect pistachio-inspired color.

Step 5: Integrate Nutty Texture

Gently fold chopped pistachios into the batter, ensuring even distribution.

Fill each cupcake cavity halfway to allow proper rising during baking.

Step 6: Master The Baking Technique

Place cupcakes on the lower middle oven rack.

Bake at 340F for 12-12 minutes, then reduce temperature to 320F and continue baking for another 12-12 minutes.

This method ensures fluffy interiors and prevents excessive puffing.

Step 7: Craft Luxurious Buttercream

Cut vegan butter into small cubes and cream using an electric mixer.

Gradually add powdered sugar until crumbly.

• Lemon juice
• Rose water

Continue mixing until smooth.

Add red food coloring to create a delicate pastel pink shade.

Step 8: Cool Cupcake Bases

Remove cupcakes from the oven and transfer to a cooling rack.

Allow at least 30 minutes of cooling time to prevent buttercream from melting.

Step 9: Decorate With Elegance

Prepare a piping bag with your preferred nozzle.

Fill with pink buttercream.

Pipe each cupcake by starting in the center and moving in circular motions outward and upward.

Handy Advice for Soft Pistachio Rose Vegan Cupcakes

• Create vegan buttermilk by mixing soy milk with lemon juice, which helps activate baking soda and adds subtle tanginess to your cupcakes.
• Add green food coloring gradually to achieve the perfect pastel pistachio shade, using just 5 drops for a soft, natural-looking hue.
• Use a two-stage baking method by starting at 340F and then reducing to 320F to ensure even, fluffy cupcakes without over-puffing.
• Keep buttercream smooth by adding powdered sugar gradually and avoiding extra liquid, which can make the frosting runny.

Fun Flavor Twists for Pistachio Rose Vegan Cupcakes

• Gluten-Free Green Delight: Swap wheat flour with almond or coconut flour to create a gluten-free version that maintains the cupcake's delicate texture and pistachio flavor.
• Nut-Free Alternative: Replace pistachios with sunflower seeds or pumpkin seeds for those with nut allergies, keeping the green color and delicate rose buttercream.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of regular sugar, reducing overall sugar content while maintaining the cupcake's moist consistency.
• Coconut Cream Variation: Substitute soy milk with coconut milk and add a hint of coconut extract for a tropical-inspired pistachio cupcake that complements the rose notes.

How to Present Pistachio Rose Vegan Cupcakes Beautifully

• Rose Garden Tea Party: Set these delicate cupcakes on a vintage cake stand surrounded by fresh rose petals and delicate teacups for an elegant afternoon gathering.
• Dessert Picnic Centerpiece: Arrange cupcakes on a rustic wooden board with scattered whole pistachios and fresh mint leaves for a nature-inspired summer display.
• Romantic Valentines Treat: Place cupcakes on blush pink plates with scattered rose petals and soft candlelight to create a dreamy, intimate dessert experience.
• Instagram-Worthy Presentation: Photograph cupcakes against a marble background with loose pistachios and dried rosebuds for a stunning social media-ready shot that highlights their delicate green and pink colors.

Storing Pistachio Rose Vegan Cupcakes to Keep Them Fresh

• Store cupcakes in an airtight container, layered between parchment paper, for up to 3-4 days in the refrigerator. Keep buttercream separate to maintain optimal texture.
• Wrap each unfrosted cupcake individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before frosting.
• Transfer leftover buttercream to a sealed container or freezer bag. Freeze for up to 1 month. Thaw in the refrigerator overnight and re-whip before using to restore creamy consistency.

FAQs

• Are these cupcakes really vegan?

Yes, they’re completely plant-based! The recipe uses soy milk, olive oil, and vegan butter instead of traditional dairy ingredients.

• Can I substitute ingredients if I don't have everything on hand?

Absolutely! You can replace soy milk with almond milk, use a neutral vegetable oil instead of olive oil, and swap rose water with vanilla extract if needed.

• Why does the recipe use two baking temperatures?

The two-stage baking method helps prevent the cupcakes from puffing up too much while ensuring they remain fluffy and evenly baked inside.

• How do I know if my buttercream is the right consistency?

The buttercream might seem dry initially, but keep mixing. After about a minute, it will smooth out and become creamy without needing extra liquid.

Pistachio Rose Vegan Cupcakes Recipe

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4.6 from 35 reviews

• Total Time: 49 minutes
• Yield: 12 1x

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Description

Delectable pistachio rose vegan cupcakes blend Middle Eastern floral notes with nutty richness. Elegant dessert delivers complex flavors that will transport you to a sensory culinary journey through aromatic spices and delicate textures.

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Ingredients

Scale 1x2x3x

Pistachio Cupcakes:

Main Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated white sugar
• 3/4 cup extra virgin olive oil
• 3/4 cup unsweetened soy milk

Leavening Agents:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Flavor and Texture Enhancers:

• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt
• 1/2 cup raw pistachio kernels, chopped
• 10 drops vegan green food dye

Rose Buttercream Frosting:

• 2 cups vegan butter
• 6 cups powdered sugar
• 2 teaspoons lemon juice
• 2 teaspoons food grade rose water
• 10 drops vegan red food dye

Decoration:

• 1/2 cup raw pistachio kernels, chopped
• 48 mini dried rose buds (optional)

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Instructions

1. Preheat the oven to 340F (170C) and prepare mini cupcake pans by lining with paper liners or greasing thoroughly.
2. Create vegan buttermilk by whisking soy milk with lemon juice. Incorporate olive oil, vanilla, sugar, and salt, mixing until the mixture thickens slightly.
3. Gradually add flour, baking powder, and baking soda to the wet ingredients. Whisk until the batter becomes smooth and free of lumps.
4. Introduce green food coloring, adding drops incrementally to achieve a delicate pistachio-inspired pastel green hue.
5. Gently fold chopped pistachios into the batter, ensuring even distribution. Fill cupcake cavities halfway to allow room for rising.
6. Bake on the lower middle rack for 12 minutes at 340F, then reduce temperature to 320F and continue baking for an additional 12 minutes to maintain a light, fluffy texture.
7. Prepare buttercream by creaming cubed vegan butter. Gradually incorporate powdered sugar, then add lemon juice and rose water. Mix thoroughly until smooth. Tint with red food coloring to create a soft pink shade.
8. Remove cupcakes from the oven and transfer to a cooling rack. Allow to cool completely for 30 minutes before frosting to prevent buttercream from melting.
9. Fill a piping bag with pink buttercream. Pipe from the center of each cupcake in a circular motion, working outward and upward. Garnish with chopped pistachios and an optional dried rosebud for an elegant finish.

Notes

• Customize Color Subtly adjust the green food coloring intensity to match your desired pistachio-inspired hue, ranging from pale mint to deeper sage tones.
• Prevent Sinking Chop pistachios finely and dust them lightly with flour before folding into batter to prevent them from sinking during baking.
• Temperature Control Maintain precise oven temperatures by using an oven thermometer, ensuring even baking and preventing potential cupcake collapse.
• Dairy-Free Adaptations Easily swap soy milk with almond, oat, or coconut milk without compromising the recipe’s delicate texture and flavor profile.

• Prep Time: 25 minutes
• Cook Time: 24 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 24 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 0 mg