It's time to celebrate mom 💝 What better way to do so than with these vanilla rose cupcakes filled with raspberry jam and topped with a homemade vegan raspberry rose buttercream. Surprisingly simple, and light, this recipe doesn't disappoint Created in partnership with Flax & Sugar.

Ingredients

Rosewater Olive Oil Cupcakes:

• 2 teaspoon apple cider vinegar
• 1 1/3 cup + 1 tablespoon oat milk
• 1/4 cup extra virgin olive oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 tablespoon rose water
• 1 cup organic cane sugar
• 2 cups + 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons

Raspberry Rose Buttercream:

• 1 cup vegan butter, room temperature
• 1/4 cup vegetable shortening
• 3 Tablespoons aquafaba (chickpea brine-liquid in a can of chickpeas)
• 1 teaspoon vanilla bean
• 1 teaspoon rosewater
• 5 cups organic powdered sugar
• 1/4 cup freeze-dried raspberries, crushed
• 1 teaspoon beet powder
• 2 tablespoons dried roses for garnish

Instructions

1. In a large bowl combine 1 1/3 cup oat milk and 2 teaspoon apple cider vinegar to make the vegan buttermilk. Let the milk and vinegar sit for about 3-5 minutes.
2. Preheat the oven to 350 degrees and line a 12 cupcake pan with paper liners.
3. Then add in 1/4 cup extra virgin olive oil, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1 tablespoon rose water.
4. Stir in 1 cup of organic cane sugar.
5. Then add 2 cups + 1 tablespoon all-purpose flour, 1/2 teaspoon salt, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda. Stir just until incorporated to avoid over mixing.
6. Next, transfer the batter evenly into the cupcake pan and bake for 14-16 minutes, until a toothpick comes out clean.
7. Then remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before removing the cupcakes from the pan and transferring them to a wire cooling rack to continue cooling.
8. While they are cooling make the buttercream frosting by whipping 1 cup of softened vegan butter and 1/4 cup of vegetable shortening for 2 minutes.
9. Then add in 3 tablespoons aquafaba and whip for another 2 minutes.
10. Add in 1 teaspoon of vanilla bean and 1 teaspoon of rosewater to the butter and stir well.
11. Next, sift in 5 cups of organic powder sugar while whipping continuously.
12. Then add in 1/4 cup of finely crushed freeze-dried raspberries and 1 teaspoon of beet powder until fully incorporated and the frosting is super fluffy and pink.
13. Remove a small amount of the center of the cupcakes and fill with a raspberry jam.
14. Then fill a piping bag with frosting and frost the top of each cupcake.
15. Garnish the frosting cupcakes with dried rose pedals and enjoy!