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Pistachio Rose Vegan Cupcakes

Pistachio Rose Vegan Cupcakes

Pistachio Rose Vegan Cupcakes are elegant, fluffy, and fragrant plant-based treats that perfectly combine nutty pistachios with delicate rose floral notes. These cupcakes are moist, visually appealing with natural green and pink hues, and suitable for vegans and those seeking a gourmet, cruelty-free dessert perfect for celebrations or casual occasions.

  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free baking blend for gluten-free version)
  • 1/2 cup ground pistachios
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 2 tablespoons flaxseed meal

Wet Ingredients

  • 6 tablespoons water (for flax egg)
  • 3/4 cup unsweetened almond milk (or any plant-based milk)
  • 1/2 cup organic cane sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon rose water
  • 2 tablespoons maple syrup (optional)

For Frosting and Decoration

  • Vegan pistachio cream or vegan frosting (rose-infused if desired)
  • Crushed pistachios (for garnish)
  • Edible rose petals (optional)

Instructions

  1. Prepare the Flax Egg: Combine 2 tablespoons of flaxseed meal with 6 tablespoons of water and let sit for 5-10 minutes until it thickens to an egg-like consistency. This will act as the binder and keep the cupcakes moist.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt to evenly distribute the leavening agents and ensure a consistent texture.
  3. Combine Wet Ingredients: In a separate bowl, mix the prepared flax egg, almond milk, organic cane sugar, vanilla extract, rose water, and maple syrup until the mixture is smooth. Add rose water carefully to maintain balanced flavor.
  4. Incorporate Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, gently folding until just combined. Avoid overmixing to prevent tough cupcakes, mixing only until the batter is smooth.
  5. Baking Time: Spoon the batter evenly into lined cupcake tins and bake at 350°F (175°C) for 20-25 minutes. The cupcakes are ready when a toothpick inserted in the center comes out clean and the tops spring back lightly.
  6. Frost and Decorate: Allow cupcakes to cool completely before applying vegan pistachio cream or rose-infused frosting. Garnish with crushed pistachios and edible rose petals for an elegant finish.

Notes

  • Use freshly ground pistachios for the best flavor and freshness.
  • Measure ingredients precisely, especially rose water, to prevent an overpowering floral taste.
  • Use room temperature almond milk and liquids to help achieve better batter consistency.
  • Don’t skip the flax egg—it’s essential for binding and moisture in this vegan recipe.
  • Cool cupcakes fully before frosting to prevent melting and sliding of the frosting.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan, Gluten Free (if using gluten-free flour)

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 180
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Pistachio, Rose, Vegan Cupcakes, Plant-based dessert, Gluten-free option, Floral cupcakes, Nutty, Vegan baking