Vegan Cardamom Rose Cupcakes You’ll Love for Any Celebration

These Vegan Cardamom Rose Cupcakes combine floral sweetness and warm spices, perfect for any celebration.

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Prep Time 15

Cook Time 23

Cooling Time 5

Total Time 43

Servings: 10 cupcakes

Course: Desserts

Cuisine: Vegan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcakes

¾ cup oat/almond milk Adds moisture; substitute with any plant-based milk.
⅔ cup sugar Provides sweetness; consider using coconut sugar.
3 tablespoons olive oil Adds fat and moisture; substitute with any neutral oil.
2 teaspoons vanilla bean paste or vanilla extract Enhances flavor; use extract if paste isn’t available.
1 ¼ cup pastry flour Provides structure and lightness; use gluten-free flour for an option.
½ teaspoon salt Balances the sweetness.
½ teaspoon cardamom Gives a warm, exotic taste.
½ teaspoon baking powder Acts as a leavening agent.
¼ teaspoon baking soda Works alongside vinegar for added lift.

For the Rose Frosting

½ cup vegan butter Ensure it's at room temperature.
¼ cup shortening Provides stability and fluffiness.
1 teaspoon vanilla bean paste or vanilla extract Flavor enhancer.
½ teaspoon rosewater Adjust to taste for extra elegance.
1 ½ cups powdered sugar Sweetens the frosting.
2 tablespoons dried rose petals (optional) For decoration.

Equipment

Oven
muffin tin
Mixing bowl
whisk
sifter
Knife or piping bag

Method

Preparation Steps

Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, whisk together oat milk, sugar, olive oil, and vanilla bean paste until smooth.
Sift in pastry flour, salt, cardamom, baking powder, and baking soda. Whisk gently until smooth.
Fill each cupcake liner about ¾ full with batter, then bake for 20 to 23 minutes.
Cool cupcakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Beat together vegan butter and shortening until fluffy to make the frosting.
Add vanilla bean paste and rosewater, beating until combined.
Gradually add powdered sugar, mixing until the frosting is smooth and spreadable.
Frost cooled cupcakes generously with rose frosting.
Garnish with dried rose petals if desired and serve.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 2gSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 2mgIron: 6mg

Notes

These Vegan Cardamom Rose Cupcakes are a delightful, guilt-free treat perfect for any occasion. Monitor the mixing for texture and adjust the rosewater to taste for a perfect floral balance.

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