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Do yourself a favour and make these delicious pistachio cupcakes. They are perfect for sharing, so bring them along as a treat to meet friends and family this weekend! 



Servings 10 | Prep Time 10 | Total Time 3 hours


  • 250g all-purpose or whole wheat flour 
  • 2 teaspoons baking powder
  • 250ml almond/oat/pistachio milk 
  • 1 teaspoon vanilla extract
  • 50g chopped pistachios 
  • 80 ml vegetable oil 
  • 120 g golden caster sugar 


  • 115 g vegan butter
  • 225 g vegan cream cheese 
  • 1 teaspoons lemon juice
  • 300g powder icing sugar 
  • 1 teaspoon vanilla extract 
  • Chopped Pistachios


Add the pistachios to a large bowl, cover with water and let them soak for 3-6 hours.

Preheat oven to 350F / 160C degrees.

In a 2 bowl add the milk, sugar, oil and vanilla, stir to combine. 

In a separate mixing bowl, mix the flour, baking powder and salt.

Pour the wet mixture into the dry mixture and mix until just combined. Don’t overmix. 

Add in the chopped pistachio and gently fold them into the batter.

Fill each muffin lined hole with batter. 

Place in the oven and bake for 20-25 minutes. Let cool and in the meantime make frosting.

Beat the butter until smooth and fluffy. Add the vegan cream cheese together with an electric mixer for a few minutes until smooth and fluffy, then beat in the lemon juice. 

Sift in the powdered sugar and the vanilla and beat for a few minutes until smooth and fluffy. 

Add the frosting to piping bag and top your muffins.

Top with chopped pistachios and enjoy.

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