Vegan Mini Rose Cupcakes that Whisk You Away to Bliss

These Vegan Mini Rose Cupcakes are a delightful blend of floral notes and crunch, perfect for treating yourself or impressing guests.

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Prep Time 20

Cook Time 18

Cooling Time 15

Total Time 53

Servings: 12 cupcakes

Course: Dessert

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcake Batter

1.5 cups all-purpose flour provides a soft, fluffy texture
1 cup granulated sugar feel free to use coconut sugar
1.5 teaspoons baking powder helps the cupcakes rise
0.5 cups unsweetened applesauce acts as a moisture-rich egg substitute
1 cup almond milk any plant-based milk works
2 teaspoons rosewater infuses a delicate floral essence
0.25 cups vegetable oil keeps the cupcakes tender

For the Pistachio Crunch Topping

0.5 cups chopped pistachios adds a delightful crunch
cups powdered sugar for dusting on top

Equipment

Mini cupcake pan
Mixing bowls
Whisk
spatula

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and line a mini cupcake pan with liners or grease each cup.
In a mixing bowl, sift together the flour, sugar, and baking powder.
In a separate bowl, mix the applesauce, almond milk, rosewater, and vegetable oil.
Fold the wet mixture into the dry ingredients until just combined.
Divide the batter among mini cupcake liners, filling each about ⅔ full. Bake for 15–18 minutes.
Chop pistachios for topping and mix with powdered sugar.
Once cupcakes have cooled, sprinkle the pistachio crunch topping over each.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4.5gSodium: 120mgPotassium: 90mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

These cupcakes are a perfect treat for any occasion and can be served with vegan whipped cream or coconut yogurt.

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