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.
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.