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Vegan Cardamom Rose Cupcakes

Vegan Cardamom Rose Cupcakes That Sing with Flavor

Indulge in Vegan Cardamom Rose Cupcakes that blend rich floral notes with homey nostalgia. A delightful dairy-free treat ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Indian, Middle Eastern
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup oat or almond milk Any plant-based milk can be used.
  • 1 cup sugar Coconut or cane sugar works well.
  • 1/3 cup olive oil Any neutral oil can be a substitute.
  • 1 tsp vanilla bean paste or extract Pure vanilla extract can be used.
  • 1 cup pastry flour Substitute with all-purpose flour plus cornstarch if needed.
  • 1/2 tsp salt Enhances flavor.
  • 1 tsp cardamom Adjust to taste or omit.
  • 2 tsp baking powder For fluffiness.
  • 1/2 tsp baking soda For additional leavening.
Frosting Ingredients
  • 1/2 cup vegan butter Margarine can be an alternative.
  • 1/4 cup shortening Omit for softer consistency.
  • 1 tbsp rosewater Reduce or replace with vanilla if desired.
  • 2 cups powdered sugar Sweetens and thickens the frosting.
  • 1 tbsp dried rose petals Optional for decoration.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • Spatula
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
  2. In a bowl, combine oat or almond milk, sugar, olive oil, and vanilla. Whisk until smooth for 2-3 minutes.
  3. Sift pastry flour, salt, cardamom, baking powder, and baking soda into the wet mixture. Gently fold until just combined.
  4. Pour batter into cupcake liners, filling each about three-quarters full.
  5. Bake for 20-23 minutes or until a toothpick comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
  6. In a bowl, cream vegan butter and shortening for 3-4 minutes. Add rosewater and mix well, then sift in powdered sugar until smooth.
  7. Frost cooled cupcakes and decorate with dried rose petals if desired.

Nutrition

Serving: 1cupcakeCalories: 190kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 4mgIron: 6mg

Notes

For best results, let cupcakes cool completely before frosting. Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.

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