Vegan Mini Pistachio Cupcakes
These Vegan Mini Pistachio Cupcakes are soft, fluffy, and packed with a delicate nutty flavor. A simple plant-based dessert that’s perfect for parties, snacks, or special occasions.
Ingredients
- 1 cup all-purpose flour
- ½ cup finely ground pistachios
- ¾ cup plant-based milk
- ½ cup sugar
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
- Optional: green food coloring
- Optional: powdered sugar
- Optional: crushed pistachios
Instructions
- Preheat oven to 350°F (175°C) and line a mini cupcake pan with liners.
- In a bowl, mix flour, ground pistachios, baking powder, and salt.
- In another bowl, whisk sugar, plant-based milk, oil, and vanilla extract.
- Combine wet and dry ingredients and mix until just combined.
- Fill cupcake liners about ¾ full.
- Bake for 12–15 minutes until a toothpick inserted comes out clean.
- Let cupcakes cool completely.
- Dust with powdered sugar or frost as desired.
- Garnish with crushed pistachios and serve.
Notes
- Do not overmix batter to keep cupcakes light and fluffy.
- Finely grind pistachios for the best texture.
- Let cupcakes cool fully before adding frosting.
- Store in an airtight container for up to 3 days.
- Freeze for up to 1 month if needed.