Name: Vegan Cardamom Rose Cupcakes Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Vegan
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 all-purpose flour plus 2 tablespoons cornstarch for a substitute); ½ teaspoon salt; ½ teaspoon ground 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 preference); 1 ½ cups powdered sugar (add more for sweeter frosting); 2 Tablespoons dried rose petals (optional, for topping)

Jump to Recipe· 3.9 from 38 reviews

If you’re craving something that feels like a little floral hug in every bite, let me introduce you to this Vegan Cardamom Rose Cupcakes Recipe. These cupcakes are the perfect combo of light, fluffy vanilla with a delightful hint of warm cardamom, all crowned with a creamy rose-flavored vegan frosting. Whether you’re treating yourself or impressing friends at a gathering, these cupcakes bring a fresh, fragrant twist to your everyday vegan baking and will instantly become a beloved favorite.

Ingredients You’ll Need

A white bowl filled with light tan batter with tiny dark specks mixed evenly, showing a smooth, slightly thick texture with small bubbles on the surface. A golden whisk rests inside the bowl, partially covered in batter. The bowl is placed on a white marbled surface with scattered dried rose petals around it and a textured white cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Making these cupcakes is a breeze thanks to simple ingredients that each bring their own magic to the final result. From plant-based milk that keeps things moist to fragrant cardamom that adds a cozy spice, every element plays an essential role in creating these irresistible vegan treats.

¾ cup oat or almond milk: Provides a smooth, creamy base while keeping things dairy-free.
⅔ cup sugar: Sweetens the batter perfectly to balance the spices and roses.
3 Tablespoons olive oil or any liquid oil: Adds moisture and tenderness in the crumb.
2 teaspoons vanilla bean paste or vanilla extract: Brings warm vanilla undertones that pair beautifully with cardamom.
1 ¼ cup pastry flour: Ensures a soft, delicate cupcake texture; mix with cornstarch if using all-purpose flour.
½ teaspoon salt: Enhances all the flavors without overpowering them.
½ teaspoon ground cardamom: Gives that signature warm, spicy-floral kick.
½ teaspoon baking powder: Helps the cupcakes rise beautifully with a fluffy crumb.
¼ teaspoon baking soda: Works with acidity for lift and a light texture.
½ cup vegan butter: Creates a rich, creamy base for the frosting.
¼ cup shortening: Adds stability and helps the frosting pipe beautifully.
1 teaspoon vanilla bean paste or vanilla extract: Infuses frosting with a sweet, familiar warmth.
½ teaspoon rosewater: Delicately floral, it transforms the frosting into something truly special.
1 ½ cups powdered sugar: Sweetens and thickens the frosting to perfection.
2 Tablespoons dried rose petals (optional): Provides an elegant, edible garnish that complements the flavor.

How to Make Vegan Cardamom Rose Cupcakes Recipe

Step 1: Preparing Your Cupcake Batter

Start by preheating your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. In a large mixing bowl, whisk together the oat or almond milk, sugar, olive oil, and vanilla until blended smoothly. Next, sift in the dry ingredients — pastry flour, salt, cardamom, baking powder, and baking soda — and gently whisk until a luscious, smooth batter forms. This step ensures that your cupcakes will turn out light and tender with that perfect cardamom hint.

Step 2: Baking Your Cupcakes

Fill each cupcake liner about three-quarters full with the batter for the perfect rise without spills. Pop the tray into the oven and bake for about 20 to 23 minutes. You’ll know they’re ready when a toothpick inserted comes out clean and the tops spring back gently when pressed. Allow the cupcakes to cool in the pan for 5 minutes before removing them to cool completely on a wire rack—this will keep them from getting soggy and ready for frosting.

Step 3: Whipping Up the Rose Frosting

While your cupcakes chill, it’s frosting time! Using an electric mixer, beat the vegan butter and shortening together until the mixture becomes light, fluffy, and heavenly smooth. Then fold in vanilla and rosewater, whipping again to marry those floral, sweet notes perfectly. Gradually add powdered sugar in increments, mixing on low to avoid a sugar cloud, until you achieve a creamy texture that’s just right for piping.

Step 4: Decorating and Finishing Touches

Transfer your frosting to a piping bag—this is your opportunity to get creative or keep it classic. Swirl luscious frosting atop each cupcake, then sprinkle with dried rose petals if you like, for that irresistible delicate floral touch. Now, your Vegan Cardamom Rose Cupcakes Recipe is complete, looking as beautiful as they taste!

How to Serve Vegan Cardamom Rose Cupcakes Recipe

A close-up image of a cupcake with one layer of light brown cake in a brown paper wrapper, topped with a swirl of creamy white frosting with tiny dark specks. The frosting has a smooth, thick texture and is garnished with small dried pink rose petals scattered on top and around the cupcake on a white marbled surface. Two other similar cupcakes are blurred in the background, giving depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The visual and flavor appeal of these cupcakes comes to life with simple yet elegant garnishes. Dried rose petals aren’t just pretty; they enhance the fragrant rose flavor you’ve lovingly layered in the frosting. You might also try a light dusting of powdered sugar or a few crushed pistachios for subtle crunch and color contrast.

Side Dishes

Pair your Vegan Cardamom Rose Cupcakes Recipe with a soothing cup of herbal tea like chamomile or green tea to complement the floral notes. A small bowl of fresh berries or a fruit salad adds a refreshing burst of tartness that pairs beautifully with the sweet, spiced cupcakes.

Creative Ways to Present

For a special touch, serve these cupcakes on a vintage cake stand or decorate your cupcake platter with fresh rosebuds or petals to echo the flavors inside. You can even box a few for thoughtful gifting—they’re sure to bring a smile to anyone’s face with their vibrant flavor and charming appearance.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container at room temperature for up to two days. The frosting is delicate, so keeping them cool but not refrigerated helps maintain the fluffy texture and rose flavor without risking clumps or dryness.

Freezing

If you want to save these beauties for later, freeze unfrosted cupcakes in a sealed container or ziplock bag for up to 2 months. When ready to serve, thaw completely and then add your rose frosting fresh—it’s the best way to preserve their fluffy texture and vibrant flavor.

Reheating

To bring back a just-baked feel, warm thawed cupcakes in a low oven at 300 degrees Fahrenheit for about 5 minutes, avoiding the frosting. This simple step enhances the softness and lets the cardamom notes shine through perfectly.

FAQs

Can I substitute the rosewater with something else?

Yes! If rosewater isn’t your thing, you can try orange blossom water for a different floral twist or vanilla extract for a more classic frosting flavor. Just keep the quantities light, as these flavors can be quite potent.

What type of milk works best for the cupcakes?

Oat and almond milk are fantastic because they add subtle nutty undertones and keep the cupcakes moist. Feel free to use any plant-based milk you prefer; just make sure it’s unsweetened to control the final sugar balance.

Is it necessary to use both baking powder and baking soda?

Yes, the combination helps achieve that perfect rise and texture. Baking powder provides general leavening, while baking soda reacts with the acidity in the batter to create a lighter, fluffier crumb.

Can I make these cupcakes gluten-free?

For a gluten-free version, swap out the pastry flour for a gluten-free blend, but note that the texture may differ slightly. Adding a little xanthan gum can help mimic the elasticity gluten provides. Experiment for best results!

How do I know when the cupcakes are fully baked?

The best test is a clean toothpick insert: poke the center of a cupcake and if it comes out without wet batter, they’re done. The tops should also spring back gently when pressed.

Final Thoughts

I honestly can’t recommend this Vegan Cardamom Rose Cupcakes Recipe enough for anyone looking to elevate their vegan baking game with something truly special. It’s a delightful treat that brings comforting spices and delicate floral flavors together in a way that feels both indulgent and fresh. Trust me, once you try these, they’ll be a joyful staple for any occasion or just a sweet moment to brighten your day.

Vegan Cardamom Rose Cupcakes Recipe

Ingredients You’ll Need