For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cavity cupcake pan with liners.
Add the mint and milk to the carafe of a high-powered blender and blend until the mixture is very smooth and the milk is bright green.
In a medium bowl, whisk together the flour, almond meal, salt, baking powder, baking soda and lemon zest. In a large bowl, whisk together the granulated sugar and oil until combined. Add the eggs one at a time to the sugar-oil mixture, whisking very well after each, and then add the vanilla. Add the dry ingredients and mint mixture in three alternating additions, whisking after each until just combined.
Pour into the cupcake liners so the batter comes up about halfway. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pans for 10 minutes and then transfer it to a wire rack to cool completely.
For the frosting: Meanwhile, add the butter and cream cheese to a large bowl. Beat with a hand mixer or the paddle attachment of a stand mixer until smooth and combined. Gradually add the confectioners' sugar and beat to combine. Beat in the extracts and salt. Transfer to a pastry bag or large ziptop bag and snip the tip.
Pipe frosting onto the tops of the cooled cupcakes. Roll the top of each cupcake in the crushed pistachios.