Description
Deliciously fragrant vegan cupcakes infused with cardamom and topped with a rose-flavored frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cardamom
- 1 cup almond milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ½ cup vegan butter
- 2 cups powdered sugar
- 2 tbsp rose water
- 1-2 tbsp almond milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and ground cardamom.
- In another bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, prepare the rose frosting by beating the vegan butter until creamy, then gradually add the powdered sugar and rose water, mixing until smooth. Add almond milk as needed to reach desired consistency.
- Once the cupcakes are completely cool, frost them with the rose frosting.
- Enjoy your delicious Vegan Cardamom Rose Cupcakes!
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Notes
- For a stronger cardamom flavor, increase the amount of ground cardamom.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- These cupcakes can be made gluten-free by using a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg