Vegan Cardamom Rose Cupcakes Recipe

Introduction

These Vegan Cardamom Rose Cupcakes offer a delicate blend of floral and warm spices, making them a perfect treat for any occasion. Light, fluffy, and beautifully aromatic, they bring a unique twist to classic cupcakes that’s sure to impress.

Ingredients

• ¾ cup oat or almond milk
• ⅔ cup sugar
• 3 tablespoons olive oil (or any liquid oil)
• 2 teaspoons vanilla bean paste (or vanilla extract)
• 1 ¼ cup pastry flour (or 1 cup + 2 tablespoons all-purpose flour and 2 tablespoons cornstarch)
• ½ teaspoon salt
• ½ teaspoon cardamom
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup vegan butter
• ¼ cup shortening
• 1 teaspoon vanilla bean paste (or vanilla extract)
• ½ teaspoon rosewater (adjust to taste)
• 1 ½ cups powdered sugar (or more for sweeter frosting)
• 2 tablespoons dried rose petals (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with 9-10 cupcake liners and set aside.
2. Step 2: In a large mixing bowl, whisk together the oat or almond milk, sugar, olive oil, and 2 teaspoons vanilla bean paste until combined.
3. Step 3: Sift in the pastry flour, salt, cardamom, baking powder, and baking soda. Whisk until the batter is smooth and well mixed.
4. Step 4: Fill each cupcake liner about three-quarters full with batter. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Remove cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before frosting.
6. Step 6: To make the frosting, beat the vegan butter and shortening together in a bowl using an electric mixer until light and fluffy, scraping down the sides as needed.
7. Step 7: Add the rosewater and 1 teaspoon vanilla bean paste. Continue to whip the mixture for about 30 seconds to combine well.
8. Step 8: Gradually add powdered sugar, about ½ cup at a time, mixing on low speed until smooth and creamy frosting forms.
9. Step 9: Transfer the frosting to a piping bag and decorate the cooled cupcakes. Sprinkle with dried rose petals if desired before serving.

Tips & Variations

• For a lighter cupcake texture, use pastry flour or a blend of all-purpose flour with cornstarch as suggested.
• Adjust the amount of rosewater to suit your taste—start with less and add more gradually.
• Try adding a teaspoon of lemon zest to the batter for a fresh citrus note that complements the cardamom and rose.
• Use coconut oil instead of olive oil for a subtly different flavor profile.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor. The frosting can be prone to firming up in the fridge, so you may want to let it soften slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of pastry flour?

Yes, you can substitute 1 cup plus 2 tablespoons of all-purpose flour mixed with 2 tablespoons of cornstarch to mimic the texture of pastry flour, which helps keep the cupcakes tender.

Is rosewater necessary for the frosting?

Rosewater adds a distinctive floral note that complements the cardamom in the cupcakes, but if you don’t have it, you can omit it or substitute with a small amount of almond extract or leave it out entirely for a more neutral frosting.

Vegan Cardamom Rose Cupcakes Recipe

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Delight in these elegant Vegan Cardamom Rose Cupcakes, featuring aromatic cardamom-spiced sponge paired with a luscious rose-infused vegan buttercream frosting. Perfectly tender and subtly floral, these cupcakes are ideal for special occasions or a sophisticated vegan treat.

• Author: lina
• Prep Time: 12 minutes
• Cook Time: 20-23 minutes
• Total Time: 32-35 minutes
• Yield: 9–10 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cupcakes

• ¾ cup oat or almond milk
• ⅔ cup sugar
• 3 tablespoons olive oil (or any liquid oil)
• 2 teaspoons vanilla bean paste (or vanilla extract)
• 1 ¼ cup pastry flour (or 1 cup + 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch)
• ½ teaspoon salt
• ½ teaspoon ground cardamom
• ½ teaspoon baking powder
• ¼ teaspoon baking soda

Rose Frosting

• ½ cup vegan butter
• ¼ cup shortening
• 1 teaspoon vanilla bean paste (or vanilla extract)
• ½ teaspoon rosewater (adjust to preference)
• 1 ½ cups powdered sugar (add more for sweeter frosting)
• 2 tablespoons dried rose petals (optional, for topping)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with 9-10 cupcake liners to prepare for baking.
2. Prepare the cupcake batter: In a large mixing bowl, whisk together the oat or almond milk, sugar, olive oil, and vanilla bean paste until well combined. Using a flour sifter, gradually sift in the pastry flour, salt, cardamom, baking powder, and baking soda. Whisk everything until you achieve a smooth and consistent batter.
3. Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about three-quarters full to allow room for rising during baking.
4. Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 20-23 minutes or until a toothpick inserted into the center comes out clean and the cupcakes are cooked through.
5. Cool the cupcakes: Remove the tin from the oven and let the cupcakes cool for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting doesn’t melt when applied.
6. Make the rose frosting: While the cupcakes cool, add the vegan butter and shortening to a mixing bowl. Use an electric mixer to beat them together until the mixture is light and fluffy, scraping down the bowl sides occasionally.
7. Flavor and sweeten the frosting: Add the rosewater and vanilla bean paste to the whipped mixture and beat for another 30 seconds to incorporate the flavors thoroughly.
8. Add powdered sugar: Reduce mixer speed and gradually add the powdered sugar, about ½ cup at a time, until the frosting is smooth and spreadable.
9. Frost the cupcakes: Transfer the frosting to a piping bag and decorate the cooled cupcakes to your liking. Top each with dried edible rose petals for an elegant finish.
10. Serve: Enjoy these aromatic vegan cardamom rose cupcakes fresh, perfect for gatherings or a special treat.

Notes

• If you don’t have pastry flour, substitute with 1 cup all-purpose flour plus 2 tablespoons cornstarch for similar texture.
• Adjust the amount of rosewater in the frosting to your taste preference as it can be strong.
• The dried rose petals are optional but add a beautiful decorative and aromatic touch.
• These cupcakes keep well in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
• Allow cupcakes to cool completely before frosting to prevent melting or sliding of the frosting.

Keywords: Vegan cupcakes, cardamom cupcakes, rose cupcakes, rosewater frosting, vegan dessert, dairy-free cupcakes, plant-based baking