Go Back
–+ servings
Vegan Cardamom Rose Cupcakes

Delightful Vegan Cardamom Rose Cupcakes for Sweet Moments

These Vegan Cardamom Rose Cupcakes blend aromatic spices with floral notes for a delightful treat that everyone can enjoy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 3/4 cup oat/almond milk Any plant-based milk works well.
  • 2/3 cup sugar Coconut sugar adds depth of flavor.
  • 3 tablespoons olive oil Any liquid oil; melted coconut oil is a great alternative.
  • 2 teaspoons vanilla bean paste Or vanilla extract.
  • 1 1/4 cup pastry flour All-purpose flour can be used.
  • 1/2 teaspoon salt Enhances sweetness.
  • 1/2 teaspoon ground cardamom Adjust to taste.
  • 1/2 teaspoon baking powder Essential for fluffy texture.
  • 1/4 teaspoon baking soda
For the Frosting
  • 1/2 cup vegan butter Margarine can be used as a substitute.
  • 1/4 cup shortening Helps stabilize frosting.
  • 1 teaspoon vanilla bean paste Or vanilla extract.
  • 1/2 teaspoon rosewater Can substitute with more vanilla extract.
  • 1 1/2 cups powdered sugar Adjust for desired sweetness.
  • 2 tablespoons dried rose petals Optional for decoration.

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk
  • Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the oat or almond milk, sugar, olive oil, and vanilla until fully combined.
  3. Sift together pastry flour, salt, ground cardamom, baking powder, and baking soda in another bowl, then combine with wet ingredients.
  4. Spoon the batter into cupcake liners, filling about ¾ full.
  5. Bake for 20-23 minutes until a toothpick comes out clean.
  6. Let cool in the tin for 5 minutes, then transfer to a wire rack.
  7. To prepare the frosting, cream vegan butter and shortening until light and fluffy.
  8. Mix in vanilla and rosewater until fully combined.
  9. Gradually add powdered sugar to achieve desired sweetness.
  10. Frost cooled cupcakes and optionally garnish with dried rose petals.
  11. Serve and enjoy!

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 2.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gCalcium: 2mgIron: 5mg

Notes

Allow cupcakes to cool fully before frosting to avoid melting.

Tried this recipe?

Let us know how it was!