Creating these delightful Vegan Mini Rose Pistachio Cupcakes is simple. Just follow these steps:

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a mini cupcake pan with paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix the applesauce, almond milk, vegetable oil, and rosewater until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Add Pistachios: Gently fold in the finely chopped pistachios, ensuring they are evenly distributed.
6. Fill the Cupcake Liners: Spoon the batter into the prepared mini cupcake liners, filling each about two-thirds full.
7. Bake: Place the cupcake pan in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Once baked, remove the cupcakes from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
9. Frost the Cupcakes: Once cooled, frost the cupcakes with your choice of vegan frosting.
10. Garnish: Top each cupcake with a sprinkle of chopped pistachios for an extra touch of elegance.

By following these simple steps, you’ll create a batch of Vegan Mini Rose Pistachio Cupcakes that are sure to impress!