Vegan Cardamom Rose Cupcakes
The best fluffy vanilla cardamom cupcakes topped with a rose flavored vegan frosting!
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Servings: 10 cupcakes
Ingredients
Cardamom Cupcakes
- ¾ cup oat/ 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 *with all purpose flour use 1 cup+ 2 tablespoon all purpose flour and 2 tablespoon 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!