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Vegan Mini Rose Cupcakes

These Vegan Mini Rose Pistachio Cupcakes are the perfect bite-sized treat for parties, lunch boxes, baby showers, and holidays. With soft green cupcakes and pink rose buttercream, they’re not only delicious—they’re beautiful too. Whether you’re celebrating Valentine’s Day, St. Patrick’s Day, or just love a good plant-based dessert, this recipe is a must-try.

Why You’ll Love These Cupcakes

  • Quick & easy to make: Simple steps with pantry staples.
  • Vegan & dairy-free: 100% plant-based and allergen-friendly.
  • Perfect for parties: Great for gatherings, holidays, and themed events.
  • Customizable: Switch up the colors and flavors to suit your style.
  • Unique flavor: Pistachio and rose make an elegant, aromatic pair.

Ingredients

For the Cupcakes

  • 3/4 cup unsweetened soy milk
  • 1 tbsp lemon juice
  • 3/4 cup extra virgin olive oil
  • 1 tbsp vanilla extract
  • 1 cup granulated white sugar
  • 1/2 tsp sea salt
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 10 drops vegan green food dye (or to preference)
  • 1/2 cup Setton Farms Raw Pistachio Kernels, chopped

For the Buttercream

  • 2 cups vegan butter, softened
  • 6 cups powdered sugar
  • 2 tsp lemon juice
  • 2 tsp food-grade rose water (or substitute vanilla extract)
  • 10 drops vegan red food dye (or to preference)

Garnish (Optional)

  • 1/2 cup chopped pistachios
  • 48 dried rose buds (decorative only)

Instructions

Make the Cupcakes

  1. Preheat the oven to 340ºF (170ºC). Line two 24-cup mini cupcake trays (or equivalent).
  2. In a mixing bowl, combine soy milk and lemon juice. Let sit for a few minutes to curdle.
  3. Add olive oil, vanilla, sugar, and salt to the bowl. Mix well.
  4. Add flour, baking powder, and baking soda. Mix until smooth.
  5. Stir in green food coloring until desired shade is reached.
  6. Fold in chopped pistachios.
  7. Fill cupcake liners halfway and bake for 12.5 minutes at 340ºF, then reduce to 320ºF and bake another 12.5 minutes.
  8. Let cool completely before frosting.

Make the Buttercream

  1. Beat softened vegan butter until smooth.
  2. Gradually add powdered sugar while mixing.
  3. Add lemon juice and rose water. Beat until creamy.
  4. Add red food dye and mix until you reach a pastel pink.

Decorate

  1. Transfer buttercream to a piping bag fitted with a star or flower tip.
  2. Pipe a rose-like swirl on each cooled cupcake.
  3. Garnish with chopped pistachios and a dried rose bud (optional).

Tips

  • Buttercream consistency: Avoid over-adding liquid—beat a little longer if it seems dry.
  • Storage: Store in the fridge up to 4 days.
  • Make ahead: Bake cupcakes a day ahead and frost before serving.
  • Nut-free option: Use pistachio extract and omit chopped nuts.

These cupcakes are the perfect blend of beauty and flavor—ideal for impressing guests or enjoying a sweet treat yourself!