Vegan Mini Rose Cupcakes: Easy Delight for Your Sweet Cravings
Indulge in the delicate flavors of Vegan Mini Rose Cupcakes that are perfect for satisfying your sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 24 mini cupcakes 1x
- Category: Desserts
- Method: baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup coconut oil
- 1/2 cup almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup rose water
Instructions
- Preheat your oven to 350°F (175°C) and line a mini cupcake pan with liners.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the coconut oil, almond milk, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the rose water gently into the batter.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 15-18 minutes, or until a toothpick comes out clean.
- Allow to cool before frosting.
Notes
- For a floral touch, consider adding edible rose petals as decoration.
- You can replace almond milk with any plant-based milk of your choice.
Nutrition
- Serving Size: 1 cupcake
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Vegan Mini Rose Cupcakes, vegan desserts, cupcakes