Pistachio & Lemon Cupcakes (Gluten-Free & Dairy Free)

Simple Mills

by

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 Gluten-Free Cupcake Recipe on White Plate | Vitacost.com/blog

Pistachio-Lemon Gluten-Free Cupcake Recipe on White Plate | Vitacost.com/blog
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Pistachio & Lemon Cupcakes (Gluten-Free & Dairy Free)

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12
Calories 104 kcal
Author Simple Mills

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. In mixing bowl, whisk together eggs, oil, water and vanilla.
  3. Add cake mix and lemon zest and mix until well blended.
  4. In muffin pan filled with cupcake liners, spoon in batter, filling 3/4 full.
  5. Bake for 15-20 minutes. Let cool completely before frosting.
  6. In large bowl, combine cream cheese and frosting; beat with electric mixer until fluffy.
  7. Transfer frosting to piping bag (or plastic bag with corner cut). Pipe frosting onto each cupcake.
  8. 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.