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