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Vegan Cardamom Rose Cupcakes

Irresistibly Fluffy Vegan Cardamom Rose Cupcakes to Delight

These Vegan Cardamom Rose Cupcakes blend exotic flavors with homey comfort, crafted in under 30 minutes for every occasion.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Middle Eastern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup oat or almond milk You can substitute with any plant-based milk.
  • 1 cup sugar Coconut sugar can be used as a healthier alternative.
  • ⅓ cup olive oil Can be replaced with any neutral oil.
  • 1 tablespoon vanilla bean paste or extract Vanilla extract works perfectly if paste isn't available.
  • 1 ½ cups pastry flour All-purpose or gluten-free flour can be used.
  • ½ teaspoon salt Enhances overall flavor.
  • 1 teaspoon cardamom Can be omitted if not preferred.
  • 2 teaspoons baking powder Check for freshness.
  • ½ teaspoon baking soda Works with acids for proper rising.
For the Frosting
  • ½ cup vegan butter Can substitute with margarine.
  • ½ cup shortening All vegan butter can be used too.
  • 1 tablespoon rosewater Adjust to taste or omit.
  • powdered sugar to taste powdered sugar Add according to desired sweetness.
  • dried rose petals Optional garnish for visual appeal.

Equipment

  • Mixing bowl
  • Muffin tin
  • Whisk
  • Measuring Cups
  • spatula
  • Piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (180°C) and prepare a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the oat or almond milk, sugar, olive oil, and vanilla until well combined.
  3. Gradually sift in the pastry flour, salt, cardamom, baking powder, and baking soda, gently mixing until combined.
  4. Fill each cupcake liner about ¾ full with the batter.
  5. Bake for 20-23 minutes, checking for doneness with a toothpick.
  6. Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. Beat together the vegan butter and shortening until fluffy, then add the vanilla and rosewater, followed by the powdered sugar.
  8. Frost each cupcake once completely cool and garnish with dried rose petals.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 150mgPotassium: 75mgFiber: 1gSugar: 15gCalcium: 1mgIron: 4mg

Notes

Avoid overmixing and let cupcakes cool thoroughly before frosting. Ensure baking powder is fresh for best results.

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