with Pistachio Buttercream

Lemon Zucchini Cupcakes

Gather your ingredients

Mix together the sugars & oil, followed by the lemon zest, egg, vanilla & sour cream.

Sift in the dry ingredients and then fold in the shredded zucchini.

Fill 12 cupcake liners half full with batter. Bake at 350°F for ~20 minutes.

Make the pistachio buttercream while they bake. Pipe frosting onto the cooled cupcakes.

They are so fluffy & delicious!

(& healthy, right? 😉)