Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pistachio Rose Vegan Cupcakes

Pistachio Rose Vegan Cupcakes

Pistachio Rose Vegan Cupcakes combine delicate floral notes with rich, nutty pistachios to create a unique plant-based dessert that is moist, fluffy, and beautifully fragrant. Perfect for vegans and dessert lovers, these cupcakes offer a sophisticated flavor pairing with simple, wholesome ingredients and a visually stunning presentation.

  • Total Time: 35-40 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup ground pistachios
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup granulated sugar

Wet Ingredients

  • 1 cup plant-based milk (such as almond, soy, or oat milk)
  • ⅓ cup vegetable oil or melted coconut oil
  • 1 tbsp apple cider vinegar
  • 1 tsp rosewater
  • 1 tsp vanilla extract

Topping

  • Chopped pistachio nuts for garnish

Instructions

  1. Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, ground pistachios, baking powder, baking soda, and sugar. Whisk well to combine all dry elements evenly.
  2. Mix Wet Ingredients: In another bowl, whisk the plant-based milk, vegetable oil, apple cider vinegar, rosewater, and vanilla extract. Stir gently until well integrated.
  3. Combine Mixtures: Pour the wet mixture into the dry ingredients bowl and fold everything together carefully using a spatula. Mix just until you have a smooth, thick batter—do not overmix.
  4. Fill and Bake: Line a cupcake tray with paper liners and fill each about two-thirds full with batter. Sprinkle some crushed pistachios on top for extra nuttiness and texture. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool and Frost: Allow cupcakes to cool completely on a wire rack before frosting or decorating however you like to preserve their soft texture.

Notes

  • Use fresh ground pistachios to ensure maximum flavor and prevent a bitter aftertaste.
  • Don’t skip the vinegar, as it reacts with baking soda to create an airy cupcake texture.
  • Measure liquids carefully to keep the cupcakes moist without becoming greasy.
  • Add rosewater gradually, starting with less and adjusting to taste to avoid overpowering floral notes.
  • Cool cupcakes completely before frosting to prevent melting and preserve appearance.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 210
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: vegan cupcakes, pistachio rose cupcakes, plant-based dessert, floral cupcakes, nutty vegan treats