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Vegan Cardamom Rose Cupcakes Recipe

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★★★★★

4.8 from 76 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/vegan-cardamom-rose-cupcakes-recipe/