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Vegan and Gluten Free Lemon Blueberry Pistachio Cupcakes

Lemon Blueberry Pistachio Cupcakes with the best fluffy lemon buttercream on the planet. Vegan & Gluten Free.

Course cupcakes, Dessert, Gluten Free, Vegan
Keyword pistachio cupcakes
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings 12 cupcakes
Calories 286 kcal
Author Monique of AmbitiousKitchen.com


  • 1 1/2 cups oat flour
  • 1 cup shelled roasted pistachios (pistachios without the shells)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons Earth Balance vegan soy free buttery sticks
  • 2/3 cup organic cane sugar or coconut sugar
  • 1 teaspoon almond extract
  • 1/2 tablespoon apple cider vinegar
  • 2 tablespoons flaxseed meal
  • 3/4 cup fresh or frozen blueberries
  • For the vegan lemon buttercream
  • 1/2 cup Earth Balance vegan soy free buttery stick
  • 1 cup organic powdered sugar
  • 1 tablespoon lemon juice
  • zest of 1 lemon
  • For garnish: 2 tablespoons chopped pistachios


  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. Transfer to a large bowl and add in oat flour, baking soda and salt. Whisk together to combine.
  3. In a separate large bowl, mix together lemon juice, almond milk, melted Earth Balance vegan butter, sugar, almond extract, apple cider vinegar and flaxseed meal until well combined. 

  4. Add dry ingredients to wet ingredients and stir until just combined. Gently fold in blueberries.
  5. 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. 
  6. Transfer to wire rack to cool for 5 minutes then remove cupcakes from pan and place on a wire rack to cool completely.
  7. 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.

Recipe Notes

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

The cupcakes are very delicious 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 sugar | 4.8g fiber

Nutrition Facts
Vegan and Gluten Free Lemon Blueberry Pistachio Cupcakes
Amount Per Serving (1 cupcake)
Calories 286 Calories from Fat 125
% Daily Value*
Fat 13.9g21%
Saturated Fat 3g19%
Carbohydrates 36.2g12%
Fiber 2.8g12%
Sugar 22.1g25%
Protein 4.8g10%
* Percent Daily Values are based on a 2000 calorie diet.