Vegan Rosewater Pistachio Cupcakes
These vegan rosewater pistachio cupcakes are soft, moist, and loaded with the floral, perfumed flavor of rose water and the satisfying crunch of crushed pistachios throughout. No eggs, no dairy. The rose water makes them wonderfully fragrant and the pistachios add a beautiful green color and nutty bite. An elegant cupcake inspired by Middle Eastern flavors and perfect for a special occasion. Also try my Orange Blossom Cupcakes, Lemon Lavender Cupcakes, or Earl Grey Cupcakes.
Eggless Dairy Free Rose Water and Pistachio Cupcakes
These SIMPLE VEGAN ROSE WATER PISTACHIO CUPCAKES are super moist, loaded with crunchy pistachio and rose flavor.
Ingredients
- 3/4 cup (150 g) Superfine (Granulated) Sugar
- 1 cup (240 ml) Water, room temperature
- 2 tbsp (30 ml) Rose water
- 1/3 cup (80 ml) Vegetable Oil
- 1 ¾ cup (245 g) All-Purpose Flour
- 1 tbsp (12 g) Baking Powder
- 1/2 cup (65 g) Pistachio, crushed
Instructions
- Preheat oven to 350oF (180oC).Line a standard 12 cups cupcake pan with paper liners. Set aside.
- To a bowl, add sugar, water, rose water and oil. Whisk until sugar is completely dissolved.
- Sift in flour and baking powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Add crushed pistachio. Mix until just combined.
- Spoon batter into cupcake liner until 2/3 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
