Zucchini Pistachio Cupcakes

September 2007
Zucchini Pistachio Cupcakes

by 6 people

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Whip up this ode to Duncan Hines.

Makes: 24 servings

Prep: 20 mins

Bake: 20 mins

  • 1 18 1/4 ounce box  Duncan Hines Moist Deluxe Classic Yellow Cake mix
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cloves
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 large zucchini (about 10 ounces), shredded
  • 1 1/2 cups confectioners' sugar
  • Grated peel and juice of 1/2 lime
  • 1/2 cup roasted, salted pistachio nuts (about 4 ounces), chopped
  1. Preheat the oven to 350 degrees . Line two 12-cup muffin pans with baking liners. In a large bowl, combine the cake mix, cinnamon, cardamom, pepper and cloves. In a medium bowl, whisk together the eggs, oil and milk. Whisk the wet ingredients into the dry ingredients until smooth; stir in the zucchini.
  2. Spoon the batter into the prepared muffin pans, filling each cup two-thirds full. Bake until a toothpick inserted comes out clean, about 20 minutes. Let cool.
  3. Sift the confectioners' sugar into a medium bowl. Whisk in the lime peel, lime juice and 1 tablespoon plus 1 teaspoon water until smooth. Cover each cupcake with the glaze and sprinkle with the pistachios.