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Easy Vegan Rosewater Cupcakes
These vegan rosewater cupcakes are so pretty, unique, tasty and easy to make!
They have the most delicate floral taste and look so fancy and professional without even trying.
The cupcakes are topped off with a rose buttercream piped into a frosting rose too!
They are so fun to make and perfect for celebrations where you need something more interesting than just vanilla or chocolate.I topped some of my cupcakes with edible dried rose petals for an ever prettier effect!
You can serve them with or without these, not everyone may want to eat them and they look beautiful even without them, but it does give them that extra something!
I’ve made these cupcakes for bridal showers and weddings; I think they’re just perfect for anything girly or any occasion needing a springtime treat.
Vanilla Rose Cupcakes with Buttercream Frosting
If you’ve never baked with rosewater, this is a perfect recipe to get you started.
You simply add a small amount to normal vanilla cupcake batter and it completely transforms them.
When used in proper amounts, the taste is subtle but so tasty and unique, and it’s a huge hit and conversation starter!
I added a small amount to both the cake and the frosting, as well as vanilla extract, and it was such a great flavor combination.
I love the rose taste in these cupcakes, it really adds something special to celebratory occasions, or even just a girls night or birthday party!
The buttercream rose really completes these cupcakes!
It may take a couple tries to get it right (it did for me!), but you can always scrape the frosting off and place it back in your piping bag to try again, so if you mess up on one it’s no biggie!
If you don’t have a piping bag you can also just use a butter knife to frost them, or add it to a Ziploc bag and snip the corner for a smooth piped frosting.
Neither of these options will give you the same rose effect, but they are great in a pinch.
Otherwise I used a large star tip in a piping bag and went in a circular motion, starting in the middle and continuing around the edges.
How to Make Vegan Rose Cupcakes
Preparing the Cupcake Batter
When you’re ready to make these cupcakes, preheat your oven to 350 degrees F.
Add the apple cider vinegar to the plant milk and mix, let this sit for 3-5 minutes.
Then mix together all your wet ingredients with your sugar until smooth, and then sift in the dry!
Mix just until there are no visible dry bits, you don’t want to over mix or the cupcakes will be less fluffy and more dense.
Baking Rose Cupcakes
Fill a muffin tin with cupcake wrappers and fill with batter 3/4 full.
Bake for 20-25 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
Let them cool in the baking tin for 5 minutes and then transfer to a cooling rack to cool completely.
How to Make Rose Buttercream Frosting
While you’re waiting for your cupcakes to cool, you can start on your frosting!
Add your room temperature vegan butter, plant milk, rosewater, vanilla, salt and beet powder (or red dye to desired color) and mix well.
Using an electric mixer, add powdered sugar one cup at a time until desired consistency is reached.
I used between 3-3 1/2 cups to be able to pipe like I wanted.
Add to a piping bag with a star tip if using.
Finishing and Serving Rose Cupcakes
Now it’s time to frost your cooled cupcakes!
Starting in the middle, begin piping in a circular motion, squeezing a little harder on the piping bag as you move towards the edges.
Finish them by running the tip into the edge of the frosting where it will end to connect them.
Now you can serve as is, or add some edible dried rose petals!
If using beet powder, you can also sprinkle some remaining powder on top of the frosted cupcakes if not using the rose petals.
This just adds another depth of color and looks really pretty without changing the taste!
Rose Water Vanilla Cupcake Recipe
Sometimes you just need something new to try, or want to bring something new to the table!
These cupcakes are the perfect dessert to impress, and are totally vegan, dairy-free and egg-free.
These pretty pink cupcakes are colored with beet powder, and I love the little specs of color they add to the overall pink which is why I don’t sift it in.
It doesn’t change the flavor but is a nice subtle option for natural coloring.
You can also use dye for this, but please do so sparingly unless you want a deep red color, you can even leave them white if you’d like!
This recipe is:
- Fluffy and Sweet!
Check out these other elegant vegan baked goods:
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For the Cake
- 1 1/3 Cup All-Purpose Flour
- 1 Tsp Rosewater
- 2/3 Cup Sugar
- 1/4 Cup Neutral Oil
- 3/4 Cup Plant Milk
- 1/2 Tsp Apple Cider Vinegar
- 1 Tbsp Ground Flax Seed
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Tsp Vanilla Extract
- 1/2 Tsp Salt
For the Rosewater Buttercream
- 1 Cup Vegan Butter, room temp
- 3-3 1/2 Cups Powdered Sugar
- 1 Tsp Rosewater
- 1 Tsp Vanilla Extract
- 1 Tbsp Plant Milk
- 1/2-1 Tsp Beet Powder (or red dye to desired color)
- 1/8 Tsp Salt
- Preheat oven to 350 degrees.
- For the cake, mix together plant milk and apple cider vinegar and set aside for 3-5 minutes.
- In a bowl, mix together sugar, rosewater, oil, vanilla, and plant milk/ apple cider vinegar mixture.
- Sift in flour, flax, baking powder, baking soda and salt. Mix just until there are no dry bits, do not over mix or the cupcakes will be more dense and less fluffy.
- Add cupcake wrappers to a muffin tin and fill with batter 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean. Allow to cool in the pan for 5 minutes and then transfer to a cooling rack to cool completely.
- For the buttercream, add the room temperature vegan butter, rosewater, vanilla, plant milk, beet powder and salt and mix well.
- Using an electric mixer, add powdered sugar 1 cup at a time until desired consistency is met, about 3-3 1/2 cups is what I used.
- Add frosting to a piping bag* with a star tip and pipe onto cooled cupcakes in a circular motion, starting in the middle and going out to the edges. Enjoy!
*If you don't have a piping bag, you can simply use a butter knife to spread the frosting, or add it to a Ziploc bag and snip the corner, but you won't get the same effect as in the photos without the star piping tip.
Cupcakes can be kept in an air tight container for up to 4 days.
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Serving Size:1 Cupcake
Amount Per Serving: Calories: 264