Late spring in the Pacific Northwest carries this gentle sweetness in the air part floral, part forest breeze. One afternoon, just as the golden hour crept into my kitchen, my friend Nia came by with her 5-year-old daughter in tow, both of them clutching a bouquet of garden roses and a jar of homemade pistachio butter

They’d just returned from the community garden’s “Blossom & Bakes” day, and their faces were lit up like sunshine. We sat down, petals strewn across the counter, and talked about what kind of dessert could carry that same delicate energy.

On that very counter, the idea for these Vegan Mini Rose Pistachio Cupcakes bloomed. They were made the next morning in tiny pastel wrappers for our monthly neighborhood picnic, which happened to fall on Earth Day.

As neighbors passed around the tray of these frosted miniatures, I heard one dad mutter, “No dairy, no eggs, but tastes like something from a Parisian café?” He didn’t realize I was standing behind him, grinning like a child with frosting on my cheek. These cupcakes carry a little magic in each swirl soft pastels, spring warmth, and plant-based joy folded into one.

Short Description

These Vegan Mini Rose Pistachio Cupcakes are tender, delicately flavored, and topped with dreamy rosewater buttercream.

Key Ingredients

For the Cupcakes

¾ cup soy milk (unsweetened)
1 tbsp lemon juice (about ½ small lemon)
¾ cup extra virgin olive oil
1 tbsp vanilla extract
1 cup granulated white sugar
½ tsp sea salt
2 cups all-purpose flour (spooned, not packed)
1 tsp baking powder
½ tsp baking soda
10 drops vegan green food dye (adjust as needed)
½ cup raw pistachio kernels (chopped)

For the Rose Buttercream

2 cups vegan butter (cut into cubes)
6 cups powdered sugar
2 tsp lemon juice
2 tsp food-grade rose water
10 drops vegan red food dye (adjust as needed)

For Garnish

½ cup chopped raw pistachios
48 mini dried rosebuds (optional but lovely)

Tools Needed

2 mini 24-cup cupcake pans
Mini cupcake liners
Mixing bowls
Electric whisk or stand mixer
Piping bag with nozzle
Cooling rack
Spatula or whisk

Cooking Instructions

Step 1: Prepare the Oven and Pans

Preheat your oven to 340ºF (170ºC). Line two 24-mini cupcake trays with liners or lightly grease if using silicone forms.

Step 2: Create the Buttermilk Mixture

In a mixing bowl, whisk together soy milk and lemon juice. Let it sit for a minute to curdle slightly—this mimics traditional buttermilk.

Step 3: Mix the Wet Ingredients

Add olive oil, vanilla extract, sugar, and salt into the bowl with the milk mixture. Whisk until well combined.

Step 4: Incorporate Dry Ingredients

Sift in the flour, baking powder, and baking soda. Mix until you achieve a smooth, lump-free batter.

Step 5: Add Color and Pistachios

Stir in a few drops of green vegan food dye until you reach your desired pastel shade. Gently fold in chopped pistachios.

Step 6: Fill and Bake

Scoop the batter into mini liners, filling each about halfway. Bake at 340ºF for 12½ minutes, then lower the temperature to 320ºF (160ºC) and continue baking for another 12½ minutes. They should spring back when gently pressed.

Step 7: Cool Completely

Remove from oven and let cool in pans for 10 minutes, then transfer to a rack. Cool for at least 30 minutes before frosting.

Step 8: Make the Rose Buttercream

Cream the vegan butter using an electric whisk. Gradually add powdered sugar until crumbly. Add lemon juice and rose water, continuing to whip until smooth. Tint with a few drops of red food dye for a pastel pink hue.

Step 9: Pipe and Garnish

Transfer frosting to a piping bag with a rose or star nozzle. Pipe buttercream in a swirl onto each cooled cupcake. Top with chopped pistachios and a mini rosebud for a charming finish.

Why You’ll Love This Recipe

100% plant-based with no compromise on texture or flavor

Elegant enough for special events, simple enough for weeknight baking

Natural floral notes from rosewater create a unique taste experience

Mini size makes them perfect for portion control and sharing

Visually stunning with soft pink and green tones

Mistakes to Avoid & Solutions

Using warm cupcakes for frosting
The frosting will melt and slide off.
Solution: Always cool cupcakes completely—at least 30 minutes—before decorating.

Overmixing the batter
Creates dense cupcakes.
Solution: Stir until just combined. Avoid vigorous mixing after flour is added.

Adding too much rose water
Leads to a soapy flavor.
Solution: Stick to the measured amount—2 teaspoons is floral but balanced.

Filling liners too high
Causes cupcakes to overflow.
Solution: Fill only halfway to allow room for a gentle rise.

Using too much food dye
Overpowers the natural charm of the pastel colors.
Solution: Start small and build color gradually.

Serving and Pairing Suggestions

Serve with jasmine or rose petal tea

Add to a springtime brunch or garden picnic platter

Present on a pastel cake stand for bridal showers

Pair with sparkling elderflower lemonade or prosecco

Offer as individual treats at a dessert buffet

Storage and Reheating Tips

Store unfrosted cupcakes in an airtight container at room temp for 2 days

Refrigerate frosted cupcakes in a covered container for up to 4 days

Let chilled cupcakes come to room temp before serving

Avoid reheating; these are best enjoyed cool or room temp

Freeze unfrosted cupcakes for up to 1 month—thaw overnight in the fridge

FAQs

1. Can I use almond milk instead of soy milk?
Yes, almond milk works well, but soy curdles slightly better for a firmer crumb.

2. What’s a good substitute for rose water?
Try orange blossom water or a touch of almond extract, but use sparingly.

3. Are these cupcakes gluten-free?
Not as written, but you can swap with a 1:1 gluten-free flour blend.

4. Can I make them ahead of time?
Yes, bake a day ahead and frost just before serving for best texture.

5. Do I have to use food coloring?
Not at all! The cupcakes and frosting taste great without it, though the pastels are visually fun.

Tips & Tricks

Chill the piping bag for 10 minutes if the frosting is too soft to hold shape

Use a small ice cream scoop for even batter distribution

Decorate with edible gold dust for an extra-luxurious finish

Sift the powdered sugar to avoid clumps in buttercream

Lightly toast pistachios for deeper flavor before folding in

Recipe Variations

Lemon Pistachio Mini Cupcakes
Replace rose water with 1 extra tsp of lemon juice and add 1 tsp lemon zest to the batter. Frost with plain lemon buttercream for a bright citrus twist.

Cardamom Rose Cupcakes
Add ½ tsp ground cardamom to the dry ingredients. It adds a warm, spiced floral note that pairs beautifully with rose.

Chocolate Pistachio Swirl
Fold 2 tbsp cocoa powder into half the batter. Drop alternating scoops of plain and chocolate batter into liners for a marbled effect.

Orange Blossom Frosting
Use 2 tsp orange blossom water instead of rose water and tint the frosting pale orange. Garnish with candied orange peel.

Mini Cake Version
Double the recipe and bake in two 6-inch cake pans. Adjust baking time to 25–30 minutes at 340ºF. Layer with frosting and pistachio crunch.

Final Thoughts

These Vegan Mini Rose Pistachio Cupcakes carry a certain charm elegant, soft, but completely rooted in simple ingredients and seasonal inspiration. There’s something truly joyful about creating little bites of beauty that feel special but remain approachable for any home baker. This recipe came together on an afternoon filled with petals and laughter, and the memory is just as sweet as the cupcakes.

Whether you’re planning a picnic, tea party, or a simple weekend bake with friends, these cupcakes deliver in flavor, color, and heart. Their floral touch and nutty undertones bring something a little whimsical, a little luxurious perfect for those moments you want to share with people you love most.

Vegan Mini Rose Pistachio Cupcakes

Sandra Myers

These Vegan Mini Rose Pistachio Cupcakes are tender, delicately flavored, and topped with dreamy rosewater buttercream.

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Calories

Ingredients

For the Cupcakes:

¾ cup soy milk unsweetened
1 tbsp lemon juice about ½ small lemon
¾ cup extra virgin olive oil
1 tbsp vanilla extract
1 cup granulated white sugar
½ tsp sea salt
2 cups all-purpose flour spooned, not packed
1 tsp baking powder
½ tsp baking soda
10 drops vegan green food dye adjust as needed
½ cup raw pistachio kernels chopped

For the Rose Buttercream:

2 cups vegan butter cut into cubes
6 cups powdered sugar
2 tsp lemon juice
2 tsp food-grade rose water
10 drops vegan red food dye adjust as needed

For Garnish:

½ cup chopped raw pistachios
48 mini dried rosebuds optional but lovely

Instructions

Preheat oven to 340ºF (170ºC) and line two 24-mini cupcake trays with liners.
Whisk soy milk with lemon juice and let sit for 1 minute.
Add olive oil, vanilla, sugar, and salt to the mixture and whisk well.
Sift in flour, baking powder, and baking soda; mix until smooth.
Stir in green food dye, then fold in chopped pistachios.
Fill liners halfway, bake 12½ minutes at 340ºF, then 12½ minutes at 320ºF.
Cool in pans 10 minutes, then on a rack for at least 30 minutes.
Cream vegan butter, add powdered sugar gradually, then lemon juice and rose water; mix until smooth and tint pink.
Pipe buttercream onto cupcakes and garnish with pistachios and optional rosebuds.