Lemon Pistachio Cupcakes

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3 eggs
1/3 cup coconut oil
1/3 cup of water
1 tsp vanilla extract
Coconut oil spray
Juice of 1 lemon
1 container of dairy-free cream cheese
1/4 cup shelled and chopped pistachios


1. Combine eggs, oil, water and vanilla in a mixing bowl

2. Add in Vanilla Cake Mix and juice of 1 lemon

3. Spray 12 muffin liners with coconut oil spray and pour batter into liners about 2/3 full

4. Preheat oven to 350ºF and pop the muffins in once heated for 15-20 minutes

5. Cool for 10 minutes. Put dairy-free cream cheese into a Ziploc bag and cut the corner to make your own piping bag. Squeeze the cream cheese on for a fancy look

6. Top with crumbled and chopped pistachios

7. Serve and enjoy!

Tip: For a sweeter frosting option, mix 1 container of dairy-free cream cheese with 2 tbsp coconut sugar with a standing mixer. Beat until fluffy and well incorporated.