Remember the ever-popular Sprinkles cupcake era of 2010; when Cupcake Wars was the best show on TV and gourmet cupcake shops were popping up at every corner? Cupcakes had been adored by the little ones for birthday parties but also by the Grandmothers who cherished pairing them with a sit down elsewhere for breakfast.

During that time frame I learned that ordinary cupcake tastes more often than not disappointed me. ONCE I went to regional cupcake shops, I stuck to the classica: delicious chocolate with delicious chocolate frosting and sprinkles, strawberry, reddish colored velvet, vanilla birthday cake, etc. These were never magical enough for me to want to return for another.

I remember the first time We chose something out of the ordinary: a mango cupcake with a mango orange buttercream. My goodness, it was downright sensational! From that instant, I vowed to choose the surprising, unique cupcakes flavors over fundamental bettys.

Today’s formula was inspired by way of a lemon pistachio doughnut at Stan’s Donuts in Chicago. Tony required me there for my birthday breakfast and we purchased about 6 of the doughnuts (therefore we can have a bite of each!); we knew the lemon pistachio flavor stood out by a mile since it was devoured in under two minutes.

Of course, when Earth Balance reached away to me and asked me to make a vegan cupcake to market their awesome vegan cupcake challenge (with a grand prize trip to Colorado!), I understood that I would try to create pistachio cupcakes with gorgeous with spring tastes (like lemon and blueberry). I utilized their soy free of charge vegan buttery sticks for the both cupcake and frosting and seriously, you’d never have the ability to tell that they are vegan!

More about these cupcakes: Did We mention they’re gluten free of charge too?! This means that anyone will be able to appreciate these beauties. They’re damp with a light crumb and the lemon buttercream frosting is the perfectly fluffy, sugary and tart. Keeping your fingers from the frosting dish is going to be pretty difficult, so good luck.

I love you could actually taste the pistachios in the cupcake without having to use pistachio pudding flavor additives. The lemon taste is also very prominent, making the cupcakes experience refreshing and light.

Lemon Blueberry Pistachio Cupcakes (vegan + gluten free!)

Prep time:

Ingredients

1 cup shelled roasted pistachios (pistachios minus the shells)

1 teaspoon cooking soda

1/2 cup unsweetened almond milk

1 tablespoon Earth Stability vegan soy free buttery sticks

2/3 cup organic cane sugar

1 teaspoon almond extract

2 tablespoons cornstarch

For the vegan lemon buttercream

1/2 cup Earth Balance vegan soy free of charge buttery stick

1 cup organic powdered sugar

1 tablespoon lemon juice

zest of 1 1 lemon

Instructions

Preheat oven to 350 degrees F. Range a cupcake skillet with liners and squirt the inside of the liners with cooking food spray.

Add pistachios to some food processor or high powdered blender and process for about 45 mere seconds until pistachios are finely ground. Transfer to a big bowl and add in oat flour, cooking soda and salt. Whisk together to combine.

In a separate large bowl, mix jointly lemon juice, almond milk, melted Globe Balance vegan butter, sugar, almond extract, apple cider vinegar and cornstarch until well combined. Add dry ingredients to moist ingredients and stir until just combined. Gently collapse in blueberries.

Divide batter evenly into cupcake liners, filling 2/3 of just how full. Bake for 23-27 mins or until toothpick arrives clean or with just a few crumbs attached. Transfer to cable rack to awesome for 5 minutes after that remove cupcakes from skillet and place on a cable rack to great completely.

Once cupcakes have cooled completed (a minimum of 1 hour), you can make the frosting: Utilizing a stand or hands mixing machine, whip butter, powdered sugars, lemon juice and zest jointly until light and fluffy. Frost the cupcakes nevertheless, you like and garnish with pistachios and further blueberries, if preferred.

The frosting makes just enough to frost each cupcake very lightly. If you want more and wish them to be real cupcake-like frosting, I recommend doubling the frosting portion of the recipe.

The cornstarch is necessary with this recipe since it acts as a binder to replace the eggs.

The cupcakes are very mouth watering without frosting too, if you want to enjoy them as is. Nutrition for 1 cupcake without frosting: 179 calories 6.6g fat 26.1g carb 2.8g fiber 12.4g sugars 4.8g fiber

This is a sponsored conversation compiled by me on behalf of Earth Balance. The opinions and text are mine.

These cupcakes are gorgeous, lady! I really like the flavor combo of lemon blueberry and pistachio.

And I’ve major respect for using oat flour!! I used to be working on this same campaign and tried producing vegan + gluten-free cupcakes with oat flour the other day and couldn’t get them to work.

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