Print
three cardamon vanilla cupcakes with frosting and rose petals

Vegan Cardamon Rose Cupcakes

  • Author: ShortGirlTallOrder
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10-12 cupcakes 1x
  • Category: Vegan, Dessert
  • Method: Baked
  • Cuisine: Vegan

Description

Fluffy vanilla cardamom cupcakes topped with a rose flavored vegan frosting make the best cupcake for any occasion!


Scale

Ingredients

Cardamom Vanilla Cupcakes
  • ¾ cup nut milk
  • ⅔ cup sugar
  • 3 tbsp vegetable oil
  • 2 tsp vanilla bean paste/extract
  • 1 ¼ cup pastry/cake flour
  • ½ tsp salt
  • ¼ tsp cardamom
  • ½ tsp baking powder
  • ¼ tsp baking soda
Rose Vanilla Frosting
  • ½ cup cold vegan butter- cold
  • ⅓ cup cold shortening
  • ½ tbsp coconut cream (optional, but makes the frosting fluffy)
  • 1 tsp vanilla bean paste/extract
  • ¼ tsp rose water
  • 1 1/2 cups powdered sugar (or more for sweeter cupcakes)
  • 2 tbsp dried rose petals (optional, to top cupcakes)

Instructions

First, make the cardamom vanilla cupcakes:

  1. Preheat your oven to 350F. Fill a muffin tin with 10-12 cupcake liners and set aside.
  2. In a large mixing bowl combine the nut milk, sugar, vegetable oil, and vanilla and whisk to combine. Then, use a flour sifter to slowly add in the dry ingredients including the pastry flour, salt, cardamom, baking powder, and baking soda. Whisk together until a smooth batter forms.
  3. Next, fill each cupcake liner ¾ of the way full with batter. Place the tin of cupcakes into the oven and bake for 22-25 minutes until cooked through.
  4. Remove the cupcakes from the oven and let cool in the baking tray for 5 minutes before removing. Then, carefully remove the cupcakes and let cool completely before frosting.
Then, make the rose frosting:
  1. While the cupcakes are cooling, make your frosting. Add the vegan butter, shortening, and coconut cream to a mixing bowl and use a mixer to beat until light and fluffy, stopping to scrape down the sides as needed.
  2. Once whipped, add in the rose water and vanilla and whip about 30 more seconds to combine. As a last step, turn down the speed and slowly add the powdered sugar 1/2 cup at a time until a smooth frosting forms.
  3. Add the frosting to a piping bag and frost your cupcakes. Top with the dried rose petals for decoration. Enjoy!

Notes

  • If  eating the cupcakes in 1-2 days, store in a closed container at room temperature and frost on the day you are ready to eat.
  • In case you plan to eat the cupcakes more than 3 days after baking, wrap each cooled cupcake in plastic wrap and store it in a closed container in the freezer. It’s possible to store in a closed container without plastic wrap as well, but make sure the cupcakes aren’t touching or they might freeze and stick together.
  • I don’t recommend refrigerating cupcakes or cakes as this dries them out. Let the cupcakes defrost at room temperature for 1-2 hours and then frost as normal on the day you are ready to eat.
  • If you have leftover frosted cupcakes, they can also be stored in a closed container in the freezer and defrosted at room temperature before eating!

Keywords: cardamom cupcakes, vanilla cupcakes, vegan cupcakes, rose flavored frosting, vegan frosting, rose water frosting, cardamom desserts, easy

Recipe Card powered by