These zesty lemon pistachio cupcakes are a dreamy springtime treat. With tangy bits of lemon zest in the cake and a dairy-free, whipped vanilla frosting, each bite bursts with bright flavor and extra creaminess. A sprinkling of chopped pistachios on top adds a tasty, nutty crunch. With Simple Mills Cupcake and Cake Mix, making these vibrant beauties is a (spring) breeze!
Pistachio & Lemon Cupcakes (Gluten-Free & Dairy Free)
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12
Calories 104 kcal
Ingredients
- 1/3 cup coconut oil
- 1/3 cup water
- 3 eggs
- 1 tsp. vanilla extract
- 1 box Simple Mills Vanilla Cupcake & Cake Mix
- Zest of 1 lemon
- 1 container dairy-free cream cheese
- 1/4 cup Simple Mills Organic Vanilla Frosting room temperature
- 1/4 cup shelled and chopped pistachios
Instructions
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Preheat oven to 350 degrees F.
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In mixing bowl, whisk together eggs, oil, water and vanilla.
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Add cake mix and lemon zest and mix until well blended.
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In muffin pan filled with cupcake liners, spoon in batter, filling 3/4 full.
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Bake for 15-20 minutes. Let cool completely before frosting.
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In large bowl, combine cream cheese and frosting; beat with electric mixer until fluffy.
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Transfer frosting to piping bag (or plastic bag with corner cut). Pipe frosting onto each cupcake.
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Top with chopped pistachios.
Recipe Notes
Get the ingredients to bake these easy-breezy treats!
Nutrition Facts
Pistachio & Lemon Cupcakes (Gluten-Free & Dairy Free)
Amount Per Serving
Calories 104
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g30%
Trans Fat 1g
Cholesterol 41mg14%
Sodium 25mg1%
Potassium 44mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 70IU1%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.