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Vegan Mini Rose Cupcakes topped with floral decor, showcasing plant-based ingredients.

Vegan Mini Rose Cupcakes

Bright, floral, and perfectly bite-sized, these vegan mini rose cupcakes are a delightful treat that combines moist cake with silky rosewater buttercream and a crunchy pistachio topping.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 48 servings
Course: Dessert, Snack
Cuisine: Bakery, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 3/4 cup soy milk (unsweetened) Provides liquid and curdles with lemon juice for tenderness.
  • 1 tbsp lemon juice About 1/2 small lemon.
  • 3/4 cup extra virgin olive oil Keeps vegan cakes moist.
  • 1 tbsp vanilla extract
  • 1 cup granulated white sugar
  • 1/2 tsp sea salt
  • 2 cups all-purpose flour Spoon into the cup, not packed.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 10 drops vegan green food dye Adjust to taste.
  • 1/2 cup Setton Farms Raw Pistachio Kernels (chopped)
For the Buttercream
  • 2 cups vegan butter High-quality for texture.
  • 6 cups powdered sugar
  • 2 tsp lemon juice
  • 2 tsp food grade rose water
  • 10 drops vegan red food dye Adjust to taste.
Garnish (Optional)
  • 48 mini dried rose buds For decoration.
  • 1/2 cup Setton Farms Raw Pistachio Kernels (chopped) For garnish.

Method
 

Make the Mini Cupcakes
  1. Preheat your oven to 350°F (175°C) and line mini muffin tins with 48 liners.
  2. Combine soy milk and 1 tablespoon lemon juice in a measuring cup and let sit for 2–3 minutes to curdle into vegan buttermilk.
  3. Whisk olive oil, vanilla, and sugar in a large bowl until lightly glossy.
  4. Sift or whisk flour, baking powder, baking soda, and salt into the wet ingredients, mixing until just combined.
  5. Gently fold in green food dye to your preferred shade and stir in chopped pistachios.
  6. Spoon batter into liners, filling about 2/3 full.
  7. Bake for 10–12 minutes, rotating halfway, until a toothpick comes out clean.
  8. Cool on a rack before frosting.
Make the Buttercream Frosting
  1. Beat vegan butter on medium speed until creamy and pale.
  2. Gradually add powdered sugar, scraping the bowl and keeping speed low.
  3. Add lemon juice and rose water, then blend in a few drops of red food dye.
Decorate the Mini Cupcakes
  1. Fit a piping bag with a small star or petal tip and fill with rose buttercream.
  2. Pipe a miniature rose on each cupcake.
  3. Press chopped pistachios into the edge or center.
  4. Optional: place a dried rose bud at the center of each piped rose.
  5. Chill for 10 minutes to set frosting before serving.

Notes

Store in an airtight container in the fridge for up to 4 days. Unfrosted cupcakes can be frozen for up to 3 months.