This lemon pistachio cake is quick and easy to make.  The cake is made from scratch with real pistachio and fresh lemon zest.  Olive oil and buttermilk are used, creating a perfectly moist, light and fluffy Italian inspired one layer cake.  It’s topped with a simple lemon mascarpone frosting. Whether you serve it at a dinner party or as a birthday cake, it’s sure to become a favorite.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

With olive oil, fresh lemon and pistachios; this is a beautifully all natural flavored cake. No pistachio or lemon extract is needed. The pistachios are ground to a fine consistency and blended in before the flour. They give flavor and subtle texture to the crumb.

We've used pistachios in lemon pistachio biscotti and chocolate chip cookies, so it seemed like it was time to add them to a lemon snack cake.

As with all my recipes, I tested this cake a few times to get the right level of flavor with a perfect texture.  I was trying to make this recipe even easier by using a whole lemon in one of my test cakes.  But it made for a slightly bitter cake with a funky texture.  In the end, I ended up with a soft, tender crumb using fresh lemon zest and juice.

Since we are all busy, this cake recipe mixes up in one bowl with a whisk and a spatula, like my olive oil cupcakes. While I do recommend a mixer for the lemon mascarpone frosting, you could do that with just a whisk if you wanted an arm workout!

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 🍋 ingredients notes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Pistachios ~ I use raw unsalted and unroasted pistachios.  You can use roasted and salted if you wish, but may want to reduce the kosher salt by half.  I buy already shelled pistachios to save time!

Lemons ~ medium average size lemons are what I use for both the lemon and pistachio cake and lemon mascarpone frosting.  Be sure to zest the lemon first, then squeeze for the juice.  This microplane zester is my very favorite!

Buttermilk ~ brings moisture to the baked cake. Having the buttermilk at room temperature will give you the best tender crumb.  I prefer store bought, but you can make your own; see the recipe card notes below. 

Olive oil ~ I use extra virgin olive oil, which brings richness and moisture.  The olive oil flavor does come through in the finished cake, so use a brand with a flavor you like.

🍰 how to make this Italian inspired cake

Preheat oven to 350°F (177°C) and grease line a 9-inch cake round with a parchment round. Set aside.

🍋 how to make lemon mascarpone frosting

Once the cake has cooled, make the lemon frosting.

✨ Variations

Dairy free version ~ use a non-dairy milk and follow the notes in the recipe card to make your own buttermilk. Then use the lemon icing from my lemon blondies.

Lemon buttercream ~ if you want a traditional American buttercream, use my easy lemon buttercream recipe.

This cake is also fantastic with no frosting, so feel free to leave it plain if that’s more your style!

👩🏻‍🍳 tips for the best one layer cake

Use room temperature ingredients for the best pistachio and lemon cake.

Weigh the ingredients by using a food scale to ensure you have the correct amounts.

Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!

For the best, moist and tender cake, don't over bake it. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.

Remember your oven is different from mine and baking times may vary slightly.

🫙 how to store

Store the lemon pistachio cake covered in the refrigerator for up to 5 days. I press a piece of parchment paper against the cut side of the cake to help keep the moisture in.

The cake can also be frozen for up to 2 months. Allow to defrost overnight in the refrigerator.

The cake tastes best at room temperature, so let it sit out for 30-60 minutes prior to serving. (although I've eaten it cold from the refrigerator too!)

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this light and fluffy Lemon Pistachio Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 10-12 slices

Light and Fluffy Lemon Pistachio Cake

Print

Easy lemon pistachio cake made from scratch with fresh zest, olive oil and buttermilk.  Topped with a light lemon mascarpone frosting.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 10 minutes

Bake Time 30 minutes

Total Time 40 minutes

Ingredients

lemon pistachio cake

• ½ cup pistachios, ground finely (70g)
• 1 cup granulated sugar (200g)
• zest of 2 lemons
• ½ teaspoon kosher salt
• 2 large eggs, room temperature
• ⅓ cup olive oil (72g)
• 1 ½ teaspoons baking powder
• ½ cup buttermilk, room temperature (120mL)
• 2 tablespoons fresh lemon juice
• 1 ¼ cups all-purpose flour (156g)

lemon mascarpone frosting

• 4 ounces mascarpone, cold (113g)
• ¾ cup confectioners' sugar (90g)
• ½ teaspoon pure vanilla extract
• ½ cup heavy whipping cream, cold (120mL)
• zest of one lemon

Instructions

1. For the lemon pistachio cake: Preheat oven to 350°F (177°C) and grease line a 9-inch cake round with a parchment round. Set aside.
2. Add the pistachios (½ cup/70g) a food processor and process until finely ground. Be careful to not go too far and turn it into pistachio butter!
3. In a medium to large bowl add the granulated sugar (1 cup/200g) and the zest of two lemons (I use average/medium lemons). Use your clean hands to work the lemon zest into the sugar. Then add the kosher salt (½ teaspoon), eggs (2 large) and extra virgin olive oil (⅓ cup/72g) and whisk for one minute, until fully combined and lighter in color.
4. Now add the ground pistachios (½ cup/70g) and baking powder (1 ½ teaspoons) and mix with a spatula until fully combined. Scrape the bowl and add the buttermilk (½ cup/120mL), lemon juice (2 tablespoons/30mL) and all-purpose flour (1 ¼ cups/156g) and mix with the spatula until combined.
5. Pour the batter into the prepared pan.
6. Bake in the preheated oven for 25-30 minutes or until a tester comes out with just a few moist crumbs. Allow to cool on a wire cooling rack before frosting.
7. For the lemon mascarpone frosting: With a hand mixer or a stand mixer with the paddle attachment, beat the mascarpone (4 ounces/113g), confectioners' sugar (¾ cup/90g) and vanilla (½ teaspoon) on medium until smooth and creamy.
8. Now add the heavy whipping cream (½ cup/120mL) and beat on low until combined. Then increase the speed to medium and beat until soft/medium peaks, about 1-2 minutes. Gently fold in the lemon zest (from one lemon) with a spatula.
9. Spoon the frosting on top of the cake and use an offset spatula or the back of a spoon to create swirls with the frosting. Garnish with additional pistachios, if desired.

Notes

I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 1 teaspoon of white vinegar or lemon juice in your measuring cup and add milk to equal ½ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled. (You can make this cake dairy free, by using this homemade buttermilk with a non-dairy milk and use a lemon glaze for the frosting).

The lemon mascarpone frosting should be okay at room temperature for up to two hours (this time may be shorter in a hot environment)

The lemon pistachio cake can be stored in the refrigerator in an airtight container for up to five days. I press a piece of parchment paper against the cut side of the cake to help keep the moisture in.

The cake can also be frozen for up to two months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices once cool; then wrap each slice tightly in a double layer of plastic wrap.

Allow to defrost at room temperature before serving. The cake tastes best at room temperature. I've frozen it both frosted and unfrosted. If you know you will be freezing before serving it, I would wait to frost it until it has defrosted.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 411Total Fat: 23gSaturated Fat: 11gUnsaturated Fat: 11gCholesterol: 78mgSodium: 309mgCarbohydrates: 49gFiber: 2gSugar: 38gProtein: 5g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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With a soft and tender crumb, these lemon poppy seed cupcakes are a must bake for citrus season. Easy to make with sour cream, melted butter, lemon juice and crunchy poppy seeds. Frosted with a simple, light and airy lemon mascarpone frosting.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

These bakery worthy lemon poppy seed cupcakes are bursting with lemon flavor!  They are moist and simple to make. You should have the cupcakes baked in about 30 minutes. Then they need to cool before you make the frosting, which should take less then 10 minutes.

Since we are all busy, this cupcake recipe mixes up with a whisk and a spatula, like my olive oil cupcakes and lemon pistachio cake. While I do recommend a mixer for the mascarpone frosting, you could do that with just a whisk if you wanted an arm workout!

The crunch of the poppy seeds is a nice contrast to the soft cupcake and the whipped lemon mascarpone frosting is light and not too sweet.  

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🍋 ingredient notes 

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

I wanted this lemon cupcake recipe to be less fussy, like my lemon snack cake.  So I tested it with melted butter and mixed it by hand.  I had to adjust the amount of poppy seeds to reach the desirable tender cupcake texture with the right amount of crunch.  I went heavy in the initial test, but it led to a tougher cupcake.  If you like an even lighter cupcake, reduce the poppy seeds to one tablespoon.

Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking. My kitchen is on the cooler side, so I usually go 2-3 hours before baking.

Lemons ~ for the best flavor, use fresh lemons (washed and dried) for the zest and lemon juice. Lemon zest provides a ton of flavor!  Squeeze the lemons for the fresh juice after you have zested them (this Microplane zester is my favorite!). Typically one medium-large lemon will yield one tablespoon of zest and about 2-3 tablespoons of juice.

Poppy seeds ~ If you have access to buying poppy seeds in the bulk section of your grocery market it tends to be the least expensive way to buy them. And if you have to buy a larger amount, you can bake lemon poppy seed shortbread, grapefruit poppy seed cake or orange poppy seed donuts with your extras.

Sour cream ~ use full-fat sour cream at room temperature for the best results.  If some water separates from the sour cream, just stir it back into the sour cream before adding it to the recipe.  Sour cream helps to bring extra moisture, creating a soft and tender lemon poppy seed cupcakes.

🧁 how to make tender homemade cupcakes

Melt the butter and set aside to cool slightly.

Then preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake/muffin liners. Set aside.

In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda and kosher salt. Set aside.

Allow the lemon poppy seed cupcakes to cool completely before frosting.

🥣 how to make lemon mascarpone frosting

Spoon or pipe the lemon mascarpone frosting on the cupcakes. If desired, garnish with more poppy seeds and/or lemon zest.

🫙 storage tips

The freezer is your best friend when wanting to bake easy lemon poppy seed cupcakes ahead of time. Allow the cupcakes to cool completely, then store in an airtight container in the freezer for up to 3 months. Let the cupcakes defrost, then decorate them.

I often will bake cupcakes the day before I need them. Then I freeze them overnight to lock the moistness in and decorate them the day I am serving.

Lemon poppy seed cupcakes can be stored at room temperature with the whipped lemon mascarpone frosting for up to two hours. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow them to defrost at room temperature before serving. I freeze mine with frosting all the time!

Remember to snap a picture and tag me on Instagram if you make these easy moist Lemon Poppy Seed Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 12 cupcakes

Easy Moist Lemon Poppy Seed Cupcakes

Print

Soft, tender lemon poppy seed cupcakes made with sour cream and melted butter. Topped with a light, lemon mascarpone frosting.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 20 minutes

Total Time 35 minutes

Ingredients

cupcakes

• ½ cup unsalted butter, melted and slightly cooled (113g)
• 1 ½ cups all-purpose flour (188g)
• 2 tablespoons poppy seeds*
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup granulated sugar (200g)
• lemon zest from 2 medium-large lemons
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ¼ cup sour cream, room temperature (60g)
• ½ cup milk, room temperature (120mL)
• 1 tablespoon fresh lemon juice (15mL)

lemon mascarpone frosting

• 4 ounces mascarpone, cold (113g)
• ¾ cup confectioners' sugar (90g)
• ½ teaspoon pure vanilla extract
• ½ cup heavy whipping cream, cold (120mL)
• zest of one lemon

Instructions

1. For the lemon poppy seed cupcakes: Melt the butter (½ cup/113g) and set aside to cool slightly.
2. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake/muffin liners. Set aside.
3. In a medium bowl, whisk together the all-purpose flour (1 ½ cups/188g), poppy seeds (2 tablespoons) baking powder (½ teaspoon), baking soda (¼ teaspoon) and kosher salt (¼ teaspoon). Set aside.
4. In a large bowl, use your clean hands to work the lemon zest (from 2 medium-large lemons) into the granulated sugar (1 cup/200g). Then whisk together the lemon sugar, eggs (2 large), vanilla (1 teaspoon) and sour cream (¼ cup/60g) until well combined. Then whisk in the melted and cooled butter (½ cup/113g) and lemon juice (1 tablespoon/15mL) and once combined whisk in the milk (½ cup/120mL).
5. Add the flour mixture to the wet ingredients and mix with a spatula until just fully combined. The batter is on the thick side.
6. Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.
7. Allow to cool completely before frosting.
8. For the lemon mascarpone frosting: With a hand mixer or a stand mixer with the paddle attachment, beat the mascarpone (4 ounces/113g), confectioners' sugar (¾ cup/90g) and vanilla (½ teaspoon) on medium until smooth and creamy. Now add the heavy whipping cream (½ cup/120mL) and beat on low until combined. Then increase the speed to medium and beat until soft/medium peaks, about 2-3 minutes. Gently fold in the lemon zest (from one lemon) with a spatula.
9. Spoon or pipe the lemon mascarpone frosting on the cupcakes.

Notes

* You can reduce the poppy seeds to one tablespoon, if you like a lighter cupcake. You could also leave them out all together, if desired.

The lemon mascarpone frosting should be okay at room temperature for up to two hours (this time may be shorter in a hot environment).

The cupcakes can be stored in the refrigerator in an airtight container for up to five days, but they will be more prone to drying out.

The lemon poppy seed cupcakes also freeze well for up to 2-3 months. Allow to defrost in the refrigerator or at room temperature before serving. The cupcakes have the best taste and texture when served at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 218Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 85mgCarbohydrates: 52gFiber: 2gSugar: 30gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

Loved by kids and adults, birthday cupcakes are bursting with sprinkles.  This easy recipe makes 12 moist and tender cupcakes.  Made with simple ingredients and no mixer required. (although I do recommend a mixer for the pink buttercream). Cheerful and fun; perfect for any celebration and way better than any box mix!

This post was originally published in June of 2019 and has been updated with helpful information and new photos. A few changes have been made to the recipe.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

You are going to love this easy cupcake recipe because the cupcakes are moist and fluffy and get mixed in one bowl. It's completely non-fussy. 

I wanted this recipe to be simple. No real planning ahead and something that doesn't create a mountain of dishes to do afterwards. Let's face it, we are all busy and want something we can mix together on a whim. 

Cupcakes are a great option instead of cake for parties.  They are small, easy to transport and need no utensils for eating.  We love birthday cake blondies, birthday cake cookies and birthday cookie cake when we are looking for something other than cake. And if you are a cheesecake person, birthday cheesecake is always a great choice too!

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🎂 what does birthday cake taste like?

This is one of those flavors that can be very subjective when you start asking around. I describe it as buttery, vanilla-y and sprinkle-y.

This recipe uses imitation vanilla and almond extracts. While I usually encourage pure vanilla extract when baking, imitation vanilla really helps to bring the birthday cake flavor many of us associate with box mixes.

🧁 ingredient notes 

Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking. My kitchen is on the cooler side, so I usually go 2-3 hours before baking.

I've been making this easy cupcake recipe for years and have cheated and not brought my ingredients to room temperature. This will work, but for the BEST texture I highly recommend bringing the cold ingredients to room temperature.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

To quickly bring the sour cream and milk to room temperature you can do quick (10-15 second) bursts in the microwave. Stir in between each burst and be careful NOT to heat them up, as this can change their structure.

🛒 ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Vanilla ~ much like my birthday cake protein bars, I like an imitation vanilla in this recipe.  It helps create more of that “funfetti” box cake flavor you might remember from childhood.  Imitation vanilla is also more friendly on the budget!  The original recipe for these birthday cupcakes called for pure vanilla extract and it can be used as a substitute.

Almond extract ~ just a touch to bring more of that birthday cake flavor.  The original recipe also used butter extract, but in retesting I found the additional extract isn’t needed.

Sprinkles ~ Jimmies sprinkles (long and thin) or confetti quins (round and flat) are best for baking inside birthday cake cupcakes.  They tend to hold their shape and color the best once the cupcakes are baked. 

I would stay away from nonpareils (tiny hard balls). They can bleed their color into the batter, making the cupcakes an ugly color.

Please also note that sprinkles can go bad! They should be stored in an airtight container in a cool and dry place. Sprinkles last between 18 months and 3 years after opening.  Give the sprinkles the smell test and if they have an off or odd smell, throw them out and use a fresh container.

Sour cream ~ use full-fat sour cream at room temperature for the best results.  If some water separates from the sour cream, just stir it back into the sour cream before adding it to the recipe.  Sour cream helps to bring extra moisture, creating a soft and tender birthday cupcake.

🥣 how to make easy one bowl cupcakes

Melt the butter and set aside to cool slightly. Then preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.

Allow to cool completely before frosting.

🩷 how to make the buttercream frosting

🎥 video tutorial for perfect buttercream swirls

First, make sure your cupcakes are completely cool before decorating!

An American buttercream is the perfect frosting for birthday cupcakes. I used a Wilton 1M to pipe the frosting, but a Wilton 2D would also give you a similar look. You can also just hand frost them using a butter knife or an off set spatula. Top with additional sprinkles and enjoy!

🫙Storage tips

The freezer is your best friend when wanting to bake easy birthday cupcakes ahead of time. Allow the cupcakes to cool completely, then store in an airtight container in the freezer for up to 3 months. Let the cupcakes defrost, then decorate them.

I often will bake cupcakes the day before I need them. Then I freeze them overnight to lock the moistness in and decorate them the day I am serving.

Birthday cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow them to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Remember to snap a picture and tag me on Instagram if you make these Easy One Bowl Birthday Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖recipe

Yield: 12 cupcakes

Easy One Bowl Birthday Cupcakes

Print

Loved by kids and adults, birthday cupcakes are bursting with sprinkles.  This easy recipe makes 12 moist and tender cupcakes.  Made with simple ingredients and no mixer required. (although I do recommend a mixer for the pink buttercream). Cheerful and fun; perfect for any celebration and way better than any box mix!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 20 minutes

Total Time 35 minutes

Ingredients

cupcakes

• ½ cup unsalted butter, melted and slightly cooled (113g)
• ¾ cup granulated sugar (150g)
• ¼ cup brown sugar, packed (50g)
• ¼ teaspoon kosher salt
• 2 large eggs, room temperature
• 1 ½ teaspoons imitation vanilla extract
• ½ teaspoon pure almond extract
• ¼ cup sour cream, room temperature (60g)
• ½ cup milk, room temperature (120mL)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 ½ cups all-purpose flour (188g)
• ½ cup jimmies sprinkles (80-90*g)

easy american buttercream

• ½ cup unsalted butter (113g)
• pinch of salt
• 2 cups confectioners' sugar (240g)
• ½ teaspoon imitation vanilla extract
• ½ teaspoon pure almond extract
• 2 tablespoons whipping cream or half and half (30mL)

Instructions

1. Melt the butter (½ cup/113g) and set aside to cool slightly.
2. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.
3. In a large bowl, whisk the granulated sugar (¾ cup/150g), brown sugar (¼ cup/50g), kosher salt (¼ teaspoon), eggs (2 large), imitation vanilla (1 ½ teaspoons), almond extract (½ teaspoon) and sour cream (¼ cup/60g) until well combined. Then whisk in the milk (½ cup/120mL) and once combined whisk in the melted and cooled butter (½ cup/113g).
4. Add the baking powder (½ teaspoon) and baking soda (¼ teaspoon) and whisk to combine. Then add the all-purpose flour (1 ½ cups/188g) and mix with a spatula until just a few streaks of flour remain. Now gently fold in the sprinkles (½ cup/80-90*g).
5. Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.
6. Allow to cool completely before frosting. I leave the cupcakes in the pan for 10 minutes and then remove to a wire rack to finish cooling.
7. For the easy buttercream: using a stand mixer with the paddle attachment or a handheld mixer, beat the butter (½ cup/113g) and a pinch of salt on medium-high until smooth and creamy.
8. Scrape down the sides of the bowl and add one cup of confectioners' sugar (120g). Mix on low until incorporated. Then add the remaining cup of confectioners' sugar (120g), imitation vanilla (½ teaspoon), almond extract (½ teaspoon) and cream (2 tablespoons/30mL). Mix on low until fully incorporated. Add food coloring at this point, if desired.
9. Increase the speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping the sides of the bowl as needed.
10. Spoon or pipe the frosting onto the tops of the cupcakes and enjoy!

Notes

* sprinkles can vary a little in weight, depending on the brand, but ½ cup is typically 80-90g

Cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 406Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 79mgSodium: 108mgCarbohydrates: 53gFiber: 0gSugar: 39gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!