with Pistachio Buttercream
Lemon Zucchini Cupcakes
Gather your ingredients
Mix together the sugars & oil, followed by the lemon zest, egg, vanilla &
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? 😉)