Description
These Vegan Cardamom Rose Cupcakes feature fluffy vanilla cardamom-infused cupcakes topped with a delicate rose-flavored vegan frosting. Perfectly moist and lightly spiced, these cupcakes bring a fragrant twist to classic vegan baking. Adorned with optional dried rose petals, they make an elegant treat for any occasion.
Ingredients
Cardamom 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 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
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
- Prepare Oven and Liners: Preheat your oven to 350°F (175°C). Line a muffin tin with 9-10 cupcake liners and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the oat or almond milk, sugar, olive oil, and vanilla bean paste or extract until fully combined.
- Add Dry Ingredients: Using a flour sifter, gradually sift in the pastry flour, salt, cardamom, baking powder, and baking soda. Whisk gently until the batter is smooth and well combined, avoiding overmixing.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about ¾ full to allow room for rising.
- Bake 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.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Make Rose Frosting: While cupcakes cool, add the vegan butter and shortening to a mixing bowl. Using an electric mixer, beat them together until light and fluffy, scraping the bowl’s sides as needed.
- Add Flavorings and Sugar: Add rosewater and vanilla, whisking for about 30 seconds until incorporated. Then, reduce the mixer speed and gradually add powdered sugar ½ cup at a time until the frosting is smooth and creamy.
- Pipe and Decorate: Transfer the frosting to a piping bag and pipe onto the cooled cupcakes. Optionally, sprinkle dried rose petals on top for an elegant finish.
- Serve and Enjoy: Serve these fragrant vegan cardamom rose cupcakes fresh for best texture and flavor.
Notes
- For a substitute to pastry flour, combine 1 cup all-purpose flour with 2 tablespoons cornstarch for similar texture.
- Adjust rosewater according to your taste preference; start with ½ teaspoon and increase if desired.
- Dried rose petals are optional but add an elegant decorative touch.
- Make sure cupcakes are completely cooled before frosting to avoid melting the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Vegan Cakes + Cupcakes
- Method: Baking
- Cuisine: Vegan
