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three cardamon vanilla cupcakes with frosting and rose petals

Vegan Cardamom Rose Cupcakes

The best fluffy vanilla cardamom cupcakes topped with a rose flavored vegan frosting!
4.86 from 7 votes
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Course: Vegan Cakes + Cupcakes
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 10 cupcakes

Ingredients 

Cardamom Cupcakes

  • ¾ cup oat/ almond milk
  • cup sugar
  • 3 Tablespoons olive oil or any liquid oil
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 ¼ cup pastry flour *with all purpose flour use 1 cup+ 2 Tbsp all purpose flour and 2 Tbsp cornstarch for similar results
  • ½ teaspoon salt
  • ½ teaspoon 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 add more or less depending on preference
  • 1 ½ cups powdered sugar or more for sweeter cupcakes
  • 2 Tablespoons dried rose petals optional, to top cupcakes

Instructions

Make the cardamom vanilla cupcakes:

  • Preheat your oven to 350F. Fill a muffin tin with 9-10 cupcake liners and set aside.
  • In a large mixing bowl combine the plant-based milk, sugar, olive 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.
  • Fill each cupcake liner ¾ of the way full with batter. Place the tin of cupcakes into the oven and bake for 20-23 minutes until cooked through.
  • 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.

Make the rose frosting:

  • While the cupcakes are cooling, make your frosting. Add the vegan butte and shortening to a mixing bowl and use an electric mixer to be cream together until light and fluffy, stopping to scrape down the sides as needed.
  • 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 ½ cup at a time until a smooth frosting forms.
  • Add the frosting to a piping bag and frost your cupcakes. Top with edible dried rose petals and enjoy!

Notes

  • If eating cooked cupcakes within 1-2 days, store them in a closed container at room temperature and frost on the day you are ready to eat. Frosting cannot be stored at room temperature.
  • I don't recommend refrigerating cupcakes or cakes as this dries them out. 
  • Frosted cupcakes can be stored in a closed container in the freezer for up to 1 month. Let the cupcakes defrost at room temperature for 30 minutes- 1 hour before enjoying.
  • I recommend using Cortas Rose Water or Nielsen-Massey Rose Water. Start with ½ teaspoon and add more as desired as some brands can be stronger than others.

Nutrition

Serving: 1cupcake | Calories: 340kcal | Carbohydrates: 43g | Protein: 2g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 2g | Sodium: 260mg | Potassium: 59mg | Fiber: 2g | Sugar: 32g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!