These vegan mini rose pistachio cupcakes are delicate, soft, and beautifully flavored treats that bring fragrant rose water and crunchy pistachios together in a light, dairy-free cupcake. The subtle floral notes of rose uplift the earthy nuttiness of pistachios, creating an elegant dessert that’s both visually appealing and delicious. Their small size makes them perfect for gatherings, afternoon tea, or simply as a sweet pick-me-up bite.
Made without dairy or eggs, these cupcakes are entirely plant-based and tender in texture thanks to a blend of simple pantry ingredients. Topped with a creamy vegan frosting and garnished with pistachios and rose petals, they’re a refined yet approachable dessert that celebrates flavor and balance in every bite.
Equipment
- Mixing bowls
- Electric hand mixer or whisk
- Measuring cups and spoons
- Muffin tin with mini liners
- Cooling rack
- Small saucepan
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios (finely chopped)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup non-dairy milk (almond, soy, oat, etc.)
- 1/3 cup neutral oil (like canola or refined coconut)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon rose water
For the frosting:
- 1 cup vegan butter, softened
- 2–3 cups powdered sugar (confectioners’ sugar)
- 1–2 tablespoons non-dairy milk
- 1/2 teaspoon rose water
- Optional garnish: chopped pistachios, dried rose petals
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with liners.
- In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, mix the non-dairy milk, oil, apple cider vinegar, vanilla extract, and rose water.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix.
- Scoop the batter evenly into the mini liners, filling each about two-thirds full.
- Bake for about 12–15 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring to a cooling rack to cool completely.
- While the cupcakes cool, make the frosting: beat the vegan butter in a bowl until creamy.
- Gradually add the powdered sugar and beat until smooth, adding non-dairy milk as needed to reach spreading consistency.
- Beat in the rose water until evenly distributed.
- Once the cupcakes are cool, frost them using a piping bag or spatula.
- Garnish with chopped pistachios and dried rose petals if desired.
Recipe Info
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: ~24 mini cupcakes
- Cuisine: Vegan / Dessert
- Course: Dessert
How to store
Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving so the frosting softens. The unfrosted cupcakes can be stored at room temperature for 1–2 days.
What not to do
Do not overmix the batter — this can make cupcakes dense instead of tender.
Do not frost warm cupcakes — the frosting will melt and slide off.
Do not use fragrant or colored rose water intended for potpourri — use food-grade only.
Tips & Variations
Use a mix of pistachio and almond flour for extra nuttiness.
Add a touch of lemon zest to the batter for brightness.
If rose water is too strong for your taste, reduce to 1/2 teaspoon.
For extra texture, sprinkle pistachios on top after frosting.
Approximate Nutrition
(per mini cupcake estimate)
- Calories: ~120–140 kcal
- Fat: ~7–9 g
- Carbohydrates: ~14–18 g
- Protein: ~2–3 g
- Sugar: ~7–10 g
- Fiber: ~1 g
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with liners.
- In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, mix the non-dairy milk, oil, apple cider vinegar, vanilla extract, and rose water.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix.
- Scoop the batter evenly into the mini liners, filling each about two-thirds full.
- Bake for about 12–15 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring to a cooling rack to cool completely.
- While the cupcakes cool, make the frosting: beat the vegan butter in a bowl until creamy.
- Gradually add the powdered sugar and beat until smooth, adding non-dairy milk as needed to reach spreading consistency.
- Beat in the rose water until evenly distributed.
- Once the cupcakes are cool, frost them using a piping bag or spatula.
- Garnish with chopped pistachios and dried rose petals if desired.
Notes
- Fat: ~7–9 g
- Carbohydrates: ~14–18 g
- Protein: ~2–3 g
- Sugar: ~7–10 g
- Fiber: ~1 g
Conclusion
These vegan mini rose pistachio cupcakes are a delightful, plant-based dessert that combines floral fragrance with rich nutty flavor. They’re easy to make, beautifully presented, and perfect for celebrations or everyday treats alike. The soft crumb and silky vegan frosting make them a memorable dessert that appeals to vegans and non-vegans alike.
FAQs
Can I make full-sized cupcakes instead of minis?
Yes — simply bake them in a regular muffin tin at 350°F (175°C) for 18–22 minutes.
Is rose water essential?
Rose water gives a unique floral note, but you can reduce it or substitute with vanilla if preferred.
Can this be made gluten-free?
Replace the all-purpose flour with a gluten-free baking blend for a gluten-free variation.
How long does the frosting keep?
The vegan frosting stays fine in the fridge for about 3 days.
Can I freeze these cupcakes?
Yes — freeze unfrosted cupcakes for up to 1 month. Thaw and frost before serving.
