Description
Delicate and fragrant vegan cupcakes infused with warm cardamom and floral rose, topped with a light and fluffy rose buttercream frosting. These plant-based treats are soft, elegant, and perfect for special occasions or afternoon tea.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup neutral oil (sunflower or canola oil)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons rose water
- 1/2 cup vegan butter, softened
- 2 1/2 cups powdered sugar
- 1–2 tablespoons almond milk (for frosting)
- 1 tablespoon rose water (for frosting)
- 1/4 teaspoon ground cardamom (optional, for frosting)
- A few drops natural pink food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and ground cardamom.
- In a separate bowl, mix almond milk, oil, apple cider vinegar, vanilla extract, and rose water.
- Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix.
- Divide batter evenly among liners, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes completely before frosting.
- To prepare frosting, beat vegan butter until creamy. Gradually add powdered sugar, mixing well after each addition.
- Add rose water and almond milk, and beat until light and fluffy. Mix in optional cardamom and food coloring if desired.
- Frost cooled cupcakes and decorate as desired.
Notes
- Add 1 tablespoon finely chopped pistachios to the batter for extra texture.
- Mix in 1 teaspoon lemon zest for a citrus variation.
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days and bring to room temperature before serving.
- Freeze unfrosted cupcakes for up to 2 months; thaw before frosting.
- For gluten-free option, use a 1:1 gluten-free flour blend containing xanthan gum.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
