Zucchini Mini Cupcakes with Honey Pistachio Buttercream

Preheat oven to 350ºF and put liners in a mini muffin pan.

Whisk together all the dry ingredients and set aside.

In the bowl of a standing mixer with a paddle attachment, beat together oil, sugar, and lemon zest together on medium speed for 2 minutes. Add eggs, one at a time.

Slowly mix in dry ingredients until dry ingredients are no longer visible. Careful not to over mix. Gently fold in zucchini, buttermilk, and lemon juice.

Divide batter into the mini cupcake pan and bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for 10–15 minutes before removing them from the pan.

For the buttercream frosting:
Chop up the pistachios in a food processor. You want pretty finely chopped nuts here so you can still pipe the frosting without clogging the tip.

Set a frying pan over medium heat. Add pistachios and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.

In a large mixing bowl or stand mixer, cream butter for several minutes until fluffy. Add 2 cups of powdered sugar and honey. Beat well. Add remaining 1 cup powdered sugar, lemon extract, and salt. Beat well.

Add the chopped pistachios when they are completely cooled and beat briefly until incorporated. Try not to eat all the frosting, since we still need some for the cupcakes.

Pipe frosting onto cupcakes when cool. Sample often.