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Vegan Cardamom Rose Cupcakes Recipe

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★★★★★

4.1 from 86 reviews

These Vegan Cardamom Rose Cupcakes blend aromatic cardamom with delicate rosewater frosting for a fragrant and flavorful plant-based treat. Perfectly moist cupcakes made with oat or almond milk and a light, fluffy vegan buttercream frosting topped with edible dried rose petals make these cupcakes a beautiful and elegant dessert for any occasion.

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 all-purpose flour + 2 tablespoons all-purpose flour + 2 tablespoons cornstarch)
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda

Frosting

  • ½ cup vegan butter
  • ¼ cup shortening
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ½ teaspoon rosewater (adjust to taste)
  • 1 ½ cups powdered sugar (add more for sweeter frosting)
  • 2 tablespoons dried edible rose petals (optional, for topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with 9-10 cupcake liners. Set aside for assembly.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the plant-based milk, sugar, olive oil, and vanilla until well combined.
  3. Combine Dry Ingredients: Using a flour sifter, slowly add the pastry flour, salt, ground cardamom, baking powder, and baking soda into the wet mixture. Whisk thoroughly until you have a smooth, lump-free batter.
  4. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about ¾ full to allow for rising during baking.
  5. Bake the Cupcakes: Place the muffin tin in the oven and bake for 20-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  6. Cool the Cupcakes: Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack and let cool completely before frosting.
  7. Prepare the Frosting: While cupcakes cool, add the vegan butter and shortening into a mixing bowl. Use an electric mixer to cream them together until light and fluffy, scraping down the sides as needed.
  8. Add Flavors to Frosting: Mix in the rosewater and vanilla, and whip for another 30 seconds to combine the flavors evenly.
  9. Incorporate Powdered Sugar: Reduce mixer speed and gradually add the powdered sugar ½ cup at a time until the frosting is smooth and spreadable.
  10. Frost the Cupcakes: Transfer the frosting into a piping bag and decorate the cooled cupcakes. Optionally, sprinkle with dried edible rose petals for an elegant finish.

Notes

  • For similar cupcake texture using all-purpose flour, use 1 cup plus 2 tablespoons all-purpose flour and 2 tablespoons cornstarch instead of pastry flour.
  • Adjust rosewater quantity according to your preferred intensity in the frosting.
  • Ensure cupcakes are fully cooled before frosting to prevent melting and sliding of the frosting.
  • Dried rose petals are optional but add a beautiful decorative touch and subtle floral aroma.
  • Use vegan butter and shortening to maintain the recipe’s vegan integrity.

Keywords: vegan cupcakes, cardamom cupcakes, rosewater frosting, vegan dessert, plant-based cupcakes, floral cupcakes, vegan baking, dairy-free cupcakes

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