Name: Vegan Cardamom Rose Cupcakes Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 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 plus 2 Tbsp all purpose flour + 2 Tbsp cornstarch); ½ teaspoon salt; ½ teaspoon 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 taste); 1 ½ cups powdered sugar (more for sweeter frosting); 2 Tablespoons dried rose petals

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Introduction

These Vegan Cardamom Rose Cupcakes offer a delicate balance of warm, spiced cardamom and fragrant rosewater, creating a unique and elegant treat. Perfect for special occasions or a cozy afternoon tea, these cupcakes are light, fluffy, and topped with a luscious rose-flavored frosting.

Three vanilla cupcakes sit on a white marbled surface, each with a thick, tall swirl of white cream frosting on top. The frosting is smooth and creamy, sprinkled with small, dried pink flower petals. The cupcakes have a light brown cake base with ridged paper liners. Behind the cupcakes, slightly out of focus, is a white vase holding pink and purple flowers. Photo taken with an iphone --ar 4:5 --v 7

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)
1¼ cups pastry flour (for similar results with all-purpose flour: 1 cup + 2 tablespoons all-purpose flour and 2 tablespoons cornstarch)
½ teaspoon salt
½ teaspoon 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 taste)
1½ cups powdered sugar (add more for sweeter frosting)
2 tablespoons dried rose petals (optional, for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with 9-10 cupcake liners and set aside.
Step 2: In a large mixing bowl, whisk together the plant-based milk, sugar, olive oil, and vanilla bean paste until well combined.
Step 3: Using a flour sifter, gradually add the pastry flour, salt, cardamom, baking powder, and baking soda to the wet ingredients. Whisk until the batter is smooth and free of lumps.
Step 4: Pour the batter into each cupcake liner, filling about ¾ full. Place the muffin tin in the oven and bake for 20-23 minutes, or until a toothpick inserted comes out clean.
Step 5: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before frosting.
Step 6: While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the vegan butter and shortening with an electric mixer until light and fluffy, scraping down the sides as needed.
Step 7: Add the rosewater and vanilla bean paste to the frosting and beat for an additional 30 seconds to combine fully.
Step 8: Reduce the mixer speed and gradually add the powdered sugar, about ½ cup at a time, until the frosting is smooth and spreadable.
Step 9: Transfer the frosting to a piping bag and frost the cooled cupcakes. Sprinkle with dried rose petals if desired, then serve and enjoy!

Tips & Variations

For a fluffier cupcake texture, make sure not to overmix the batter once the dry ingredients are added.
Adjust rosewater quantity to your preference, as it can vary in strength; start with less and add more if needed.
Try substituting cardamom with cinnamon or nutmeg for a different warm spice flavor.
Use coconut oil instead of shortening for a subtle coconut aroma.

Storage

Store the cupcakes in an airtight container at room temperature for up to two days. For longer storage, refrigerate up to five days or freeze unfrosted cupcakes for up to one month. If frozen, thaw completely before frosting. Store frosted cupcakes in the fridge and allow them to come to room temperature before serving for the best flavor and texture.

How to Serve

The image shows three cupcakes with light brown bases and tall swirls of white frosting on top. Each frosting swirl is decorated with small, colorful flower petal bits scattered across the surface. The cupcakes are placed on a white marbled texture, with a small white bowl containing more flower petals in the background. Soft pink flowers lie slightly out of focus behind the cupcakes, adding a gentle touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of plant-based milk?

Yes, you can substitute regular milk if you are not strictly vegan, but using plant-based milk keeps the cupcakes dairy-free.

How can I make these cupcakes nut-free?

Use oat milk or another nut-free plant milk instead of almond milk, and ensure all ingredients, including rosewater and flavorings, are free from nuts or cross-contamination.