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Vegan Cardamom Rose Cupcakes Recipe

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4.8 from 70 reviews

These Vegan Cardamom Rose Cupcakes are a delicate, aromatic treat featuring lightly spiced cardamom-infused vanilla cupcakes paired with a smooth rose-flavored vegan buttercream frosting. Perfect for special occasions or whenever you crave a fragrant, floral-inspired dessert that’s entirely plant-based.

Ingredients

Scale

Cupcake Batter

  • 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

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 (more for sweeter frosting)

Decoration (Optional)

  • 2 Tablespoons dried rose petals

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with 9-10 cupcake liners and set aside to prepare the batter.
  2. Make the Cardamom Vanilla Cupcake Batter: In a large mixing bowl, whisk together the oat or almond milk, sugar, olive oil, and vanilla bean paste until combined. Using a flour sifter, gradually add in the pastry flour, salt, cardamom, baking powder, and baking soda. Whisk thoroughly until a smooth batter forms with no lumps.
  3. Fill Cupcake Liners and Bake: Spoon the batter into each cupcake liner, filling them about ¾ full. Place the muffin tin into the preheated oven and bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean, indicating cupcakes are cooked through.
  4. Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool in the baking tray for 5 minutes to set. After this, carefully transfer the cupcakes to a wire rack to cool completely before frosting.
  5. Prepare the Rose Frosting: While cupcakes cool, place the vegan butter and shortening in a mixing bowl. Using an electric mixer, cream together on medium speed until light and fluffy, stopping to scrape down the sides as needed to ensure even mixing.
  6. Add Flavorings to Frosting: Add the vanilla bean paste and rosewater to the creamed butter and shortening. Continue whipping for about 30 more seconds until the flavors are fully incorporated.
  7. Incorporate Powdered Sugar: Reduce mixer speed to low and gradually add the powdered sugar about ½ cup at a time. Continue mixing until a smooth, spreadable frosting forms. Add more powdered sugar if a thicker or sweeter frosting is desired.
  8. Frost and Decorate Cupcakes: Transfer the frosting to a piping bag and frost the cooled cupcakes evenly. Optionally, sprinkle dried rose petals on top as a beautiful and fragrant garnish. Serve and enjoy your elegant vegan cardamom rose cupcakes!

Notes

  • You can substitute oat milk or almond milk based on preference or availability.
  • If using all-purpose flour instead of pastry flour, combine with cornstarch as directed to mimic pastry flour’s light texture.
  • Rosewater quantity can be adjusted depending on how prominent you want the floral flavor.
  • Make sure cupcakes are completely cool before frosting to prevent melting.
  • Dried rose petals add a lovely decorative touch but are optional.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.

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

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