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Vegan Cardamom Rose Cupcakes

Delightful Vegan Cardamom Rose Cupcakes You’ll Adore

Savor the delightful Vegan Cardamom Rose Cupcakes with sweet cardamom and floral rose frosting that everyone will adore.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Oat or Almond Milk Can swap with any plant-based milk.
  • 1 cup Sugar Granulated sugar works well.
  • ½ cup Olive Oil Can replace with any neutral oil.
  • 1 tablespoon Vanilla Bean Paste Regular vanilla extract is a substitution.
  • 1 ½ cups Pastry Flour Can use all-purpose flour mixed with cornstarch.
  • ½ teaspoon Salt Balances and enhances flavor.
  • 1 teaspoon Cardamom No substitute available.
  • 1 teaspoon Baking Powder Ensure it’s fresh.
  • ½ teaspoon Baking Soda Works alongside baking powder.
For the Frosting
  • ½ cup Vegan Butter Margarine is an acceptable substitute.
  • ½ cup Shortening Can replace with extra vegan butter.
  • 1 teaspoon Vanilla
  • 1-2 tablespoons Rosewater Adjust to taste or omit if desired.
  • 2-3 cups Powdered Sugar Adjust sweetness as preferred.
  • Dried Rose Petals Optional garnish.

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • Whisk
  • Measuring Cups
  • Spoon
  • cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a muffin tin with 9-10 cupcake liners.
  2. In a large mixing bowl, whisk together oat or almond milk, sugar, olive oil, and vanilla bean paste until fully combined.
  3. Gradually sift in pastry flour, salt, cardamom, baking powder, and baking soda. Mix until a smooth batter forms.
  4. Fill each cupcake liner about ¾ full with the batter. Bake for 20-23 minutes.
  5. Once baked, allow cooling in the tin for about 10 minutes, then transfer to a wire rack for at least 30 minutes.
  6. Prepare the frosting by whipping together vegan butter and shortening until fluffy. Mix in vanilla and rosewater, then add powdered sugar until desired consistency.
  7. Frost each cupcake and optionally top with dried rose petals.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gCalcium: 2mgIron: 4mg

Notes

Ensure baking powder and baking soda are fresh. Allow cupcakes to cool completely before frosting to avoid melting.

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