Zucchini Pistachio Cupcakes Recipe

Name: Zucchini Pistachio Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 14 ounces yellow cake mix; 1 tablespoon cinnamon; ½ teaspoon ground cardamom; ½ teaspoon pepper; ¼ teaspoon ground cloves; 4 large eggs; ½ cup oil; ½ cup milk; 1 large zucchini, 10 oz, shredded; 1 ½ cups powdered sugar; 12 lime, zest of, grated; 12 lime, juice of; ½ cup roasted pistachio nut, salted, chopped

Servings: persons

18 14 ounces yellow cake mix
1 tablespoon cinnamon
½ teaspoon ground cardamom
½ teaspoon pepper
¼ teaspoon ground cloves
4 large eggs
½ cup oil
½ cup milk
1 large zucchini, 10 oz, shredded
1 ½ cups powdered sugar
12 lime, zest of, grated
12 lime, juice of
½ cup roasted pistachio nut, salted, chopped

1
Preheat oven to 350.
2
Line 24 muffin cups with cupcake liners.
3
In large bowl, combine the cake mix, cinnamon, cardamom, pepper and cloves.
4
In medium bowl, whisk together eggs, oil and milk.
5
Whisk wet ingredients into dry ingredients til smooth; stir in zucchini.
6
Spoon batter into prepared pans, filling each cup two-thirds full.
7
Bake until toothpick comes out clean, about 20 minute Let cool.
8
Sift sugar into a med bowl.
9
Whisk in lime juice, peel and 1 T plus 1 t water til smooth.
10
Cover each cupcake with the glaze and sprinkle with pistachios.

795

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 18 14 ounces yellow cake mix, 1 tablespoon cinnamon, ½ teaspoon ground cardamom, ½ teaspoon pepper, and more.

Yes, Zucchini Pistachio Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Pistachio Cupcakes

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