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Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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