Lemon Blueberry Pistachio Cupcakes (vegan + gluten free!)

Lemon Blueberry Pistachio Cupcakes (vegan + gluten free!) is a gluten free and dairy free recipe with 12 servings. One serving contains 286 calories, 4g of protein, and 14g of fat. For 67 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 375 people found this recipe to be flavorful and satisfying. A mixture of salt, pistachios, lemon zest, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a very reasonably priced recipe for fans of American food. It is brought to you by Ambitious Kitchen. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. Several people really liked this dessert. With a spoonacular score of 32%, this dish is rather bad. Users who liked this recipe also liked Vegan and Gluten-free Blueberry Lemon Muffins, Spooky Spider Web Coconut Cupcakes with Chocolate Ganache (Vegan, Gluten-Free, Grain-Free, Oil-Free), and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar).

Servings: 12

Preparation duration: 70 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line a cupcake pan with liners and spray the inside of the liners with cooking spray.Add pistachios to a food processor or high powdered blender and process for about 45 seconds until pistachios are finely ground. Transfer to a large bowl and add in oat flour, baking soda and salt. Whisk together to combine.In a separate large bowl, mix together lemon juice, almond milk, melted Earth Balance vegan butter, sugar, almond extract, apple cider vinegar and cornstarch until well combined. Add dry ingredients to wet ingredients and stir until just combined. Gently fold in blueberries.Divide batter evenly into cupcake liners, filling 2/3 of the way full. Bake for 23-27 minutes or until toothpick comes out clean or with just a few crumbs attached. Transfer to wire rack to cool for 5 minutes then remove cupcakes from pan and place on a wire rack to cool completely.Once cupcakes have cooled completed (at least 1 hour), you can make the frosting: Using a stand or hand mixer, whip butter, powdered sugar, lemon juice and zest together until light and fluffy. Frost the cupcakes however you like and garnish with pistachios and extra blueberries, if desired.

 

Step by step:

1. Preheat oven to 350 degrees F. Line a cupcake pan with liners and spray the inside of the liners with cooking spray.

2. Add pistachios to a food processor or high powdered blender and process for about 45 seconds until pistachios are finely ground.

3. Transfer to a large bowl and add in oat flour, baking soda and salt.

4. Whisk together to combine.In a separate large bowl, mix together lemon juice, almond milk, melted Earth Balance vegan butter, sugar, almond extract, apple cider vinegar and cornstarch until well combined.

5. Add dry ingredients to wet ingredients and stir until just combined. Gently fold in blueberries.Divide batter evenly into cupcake liners, filling 2/3 of the way full.

6. Bake for 23-27 minutes or until toothpick comes out clean or with just a few crumbs attached.

7. Transfer to wire rack to cool for 5 minutes then remove cupcakes from pan and place on a wire rack to cool completely.Once cupcakes have cooled completed (at least 1 hour), you can make the frosting: Using a stand or hand mixer, whip butter, powdered sugar, lemon juice and zest together until light and fluffy. Frost the cupcakes however you like and garnish with pistachios and extra blueberries, if desired.

Nutrition Information:

covered percent of daily need