These Vegan Mini Rose Pistachio Cupcakes are the perfect harmony of beauty and flavor. Each bite-sized treat combines the nutty richness of pistachios with the soft floral notes of rose water, finished with a light, fluffy vegan buttercream. Their pastel green and pink tones make them visually stunning for any occasion—from garden parties and weddings to a cozy afternoon tea.
In this article, you’ll discover why these mini cupcakes are a must-bake, how to make them step-by-step, and some tips for storing, serving, and customizing them.
Why You’ll Love These Cupcakes
- Petite & charming – These are mini cupcakes, which means you can indulge without guilt and share easily at events.
- Completely vegan – No eggs, no dairy—just plant-based goodness.
- Flavor-packed – Earthy pistachios pair perfectly with the gentle sweetness of rose water.
- Visually elegant – With soft pink and green hues, they’re almost too pretty to eat.
- Perfect for celebrations – Ideal for bridal showers, Valentine’s Day, or as edible wedding favors.
Ingredients
For the Pistachio Cupcakes:
- ¾ cup unsweetened soy milk
- 1 tbsp lemon juice
- ¾ cup extra virgin olive oil
- 1 tbsp vanilla extract
- 1 cup granulated white sugar
- ½ tsp sea salt
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ~10 drops vegan green food coloring
- ½ cup chopped raw pistachios
For the Rose Buttercream Frosting:
- 2 cups vegan butter
- 6 cups powdered sugar
- 2 tsp lemon juice
- 2 tsp food-grade rose water (or vanilla extract)
- ~10 drops vegan red food coloring (to make pink)
Optional Garnishes:
- ½ cup chopped pistachios
- Mini dried rose buds (for decoration only)
Instructions
- Preheat & Prep
Preheat oven to 340°F (170°C). Line your mini cupcake pans (about 48 cups) with liners or grease them lightly. - Make Vegan Buttermilk
In a bowl, mix soy milk and lemon juice. Set aside for 5 minutes to curdle slightly. - Mix Wet Ingredients
Add olive oil, vanilla extract, sugar, and sea salt to the milk mixture. Whisk until smooth and fully combined. - Incorporate Dry Ingredients
Sift in flour, baking powder, and baking soda. Mix until you have a smooth batter. Add green food coloring gradually until the batter reaches a pastel green hue. - Add Pistachios
Fold in the chopped pistachios gently to distribute evenly. - Fill and Bake
Fill each mini cupcake liner halfway with batter. Bake at 340°F for 12½ minutes, then reduce heat to 320°F (160°C) and bake another 12½ minutes. This method helps control the rise and maintain a soft texture. - Cool Completely
Remove cupcakes from pans and let cool on a wire rack for at least 30 minutes before frosting. - Make the Rose Buttercream
Cream the vegan butter using a stand or hand mixer. Slowly add the powdered sugar while continuing to beat. Add lemon juice and rose water (or vanilla) and beat until fluffy. Add drops of red food coloring until a soft pink color is achieved. - Frost and Decorate
Use a piping bag fitted with your favorite nozzle. Pipe the frosting in a spiral to mimic a rose. Garnish with chopped pistachios and a dried rose bud if desired. - Serve and Enjoy
Let the cupcakes sit at room temperature before serving so the buttercream slightly firms up.
Baking Time, Yield & Storage
- Prep Time: 30 minutes
- Bake Time: 25 minutes
- Cooling Time: 30 minutes
- Total Time: ~1 hour 25 minutes
- Yield: 48 mini cupcakes
- Storage: Keep in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.
Tips & Variations
- Flavor Swap: Don’t like rose? Try using orange blossom water or stick to vanilla.
- No food coloring? The colors are optional—skip them for a more natural look.
- Nut-Free Version: Swap pistachios for sunflower seeds or omit entirely (texture will change).
- Larger Cupcakes: This recipe can be adapted for standard cupcakes—just increase the baking time slightly.
- Buttercream Tips: Always use room-temperature vegan butter for the fluffiest result.
Perfect For Any Occasion
These mini cupcakes are showstoppers—ideal for:
- Bridal and baby showers
- Afternoon tea with friends
- Mother’s Day or birthdays
- Vegan dessert buffets
- Valentine’s Day or anniversaries
Their size makes them easy to share, and their flavor makes them unforgettable.