Gooey Courgette & Pistachio Cupcakes

Courgette and pistachio cupcake with buttercream icing
Courgette and pistachio cupcake with buttercream icing

Gooey Courgette & Pistachio Cupcakes

This squidgy cake is a healthier alternative to your classic courgette cakes but still tastes great!
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 24


  • 12 tbsp Aquafaba (or you can use 4 eggs)
  • 150 g Brown sugar
  • 75 g Madhūka Powder
  • 100 ml Oil
  • 6 tbsp Greek yoghurt
  • 1 tsp Vanilla extract
  • 1 Lime, zest and juice
  • 250 g Courgette
  • 200 g Plain flour
  • 100 g Almond flour
  • 2 tsp Baking powder
  • 0.5 tsp Baking soda
  • 100 g Pistachios
  • Edible flowers (optional)


  • Pre-heat the oven to 170C/340F. Place 24 cupcake cases onto a baking tray.
  • Blot the courgette between sheets of kitchen paper to remove any excess moisture. Make sure the courgettes are as dry as possible before using.
    Courgette cake prep
  • Whisk together the eggs, sugar, Madhūka Powder, oil, yoghurt, vanilla essence, lime zest and juice in a large bowl.
  • Stir in the courgette and then fold in the flour, baking powder, baking soda and most of the pistachios (save a couple of tablespoons).
    Courgette cake prep
  • Pour the mixture into the loaf tin, then bake for 35 to 40 minutes or until the cupcakes are risen and golden and a skewer poked into the centre comes out clean. Then cool completely on a wire rack.
  • When the cupcakes are completely cool, spread icing over the top if desired - we recommend our buttercream icing. Decorate with the remaining pistachios, lime zest and even edible flowers for an extra something special.
    Courgette and pistachio cupcake with buttercream icing

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating