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Vegan Rose Water Cupcakes

Author: Thomas
Perfectly soft and fluffy vegan cupcakes flavored with rose water - Plus two ways to make the frosting!
5 from 1 vote
Prep Time : 45 mins
Cook Time : 30 mins
Resting Time : 30 mins
Total Time : 1 hr 45 mins
Servings 8 Cupcakes
Calories 148 kcal

Ingredients
 
 

Cupcakes

  • ½ cup rice flour
  • ¼ cup brown rice flour
  • 3 tablespoon tapioca flour
  • 3 tablespoon coconut sugar
  • ¾ teaspoon baking powder
  • teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • 10 tablespoon almond milk
  • 3 tablespoon oil
  • 3 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • 1 teaspoon rose water

Buttercream Frosting

Cashew Cream Frosting

Instructions
 

Cupcakes

  • Preheat oven to 350°F and line a muffin pan with cupcake liners.
  • In a medium bowl, whisk together the rice flour, brown rice flour, tapioca flour, coconut sugar, baking powder, baking soda and xanthan gum. Set aside.
  • In a small bowl, combine the almond milk, oil, maple syrup, vanilla extract and rose water.
  • Slowly pour the wet ingredients into the dry ones and mix until well incorporated. It will have the consistency of a pancake batter. Let batter rest for about 10 minutes.
  • Fill muffin liners to about ¾ full. Bake for 25-35 minutes, or until a toothpick inserted in the center of a muffin comes out clean. I baked mine for 30 minutes. Let cool at room temperature in the pan before removing them.
  • Using a piping bag fitted with a star tip, pipe the frosting (cashew cream OR buttercream) on each cupcake.
  • Cupcakes are better served the same day but are still very soft on day 2. Store at room temperature in a airtight container and add frosting only if eaten the same day.

Buttercream Frosting

  • Beat the butter with the powdered sugar, beetroot powder and rose water until fluffy and light. You can do it by hand or with a stand mixer.

Cashew Cream Frosting

  • Drain the soaked cashews and place them with all the other ingredients in a blender. Blend on high speed until smooth, scraping down the sides of the bowl from time to time. Transfer to a large bowl and place in the refrigerator for at least 1 hour.

Notes

  • I'm giving two different frosting options, one that is refined sugar-free, made with cashews and the other made with powdered sugar and vegan butter. The latter is definitely sweeter but takes only 5 minutes to prepare.
  • If making the cashew cream frosting: you will have enough to decorate about 12 cupcakes so you will have leftovers since this recipe yields about 8 cupcakes. The cashew cream will keep in the refrigerator for up to 6 days.
  • Rose water is very powerful, I do not recommend increasing the amount used.
  • Nutritional information is for one cupcake without the frosting since it's difficult to calculate depending on how much you pipe on each cupcake.

Nutrition

Serving: 1 cupcake (without frosting)Calories: 148 kcalCarbohydrates: 23.6 gProtein: 1 gFat: 5.6 gFiber: 0.6 gSugar: 7.9 g
Course : Dessert, Sweets
Cuisine : American
Keyword : how to make rose water cupcakes, rose water cupcake, vegan cupcake recipe
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