Zucchini Pistachio Cupcakes

  One 18.25 ounce box Yellow Cake mix
  1 Tablespoon ground cinnamon
  1/2 teaspoon ground cardamom
  1/4 teaspoon ground white pepper
  1/4 teaspoon ground cloves
  4 large eggs 1/2 cup vegetable oil
  1/2 cup milk
1 large zucchini (10 ounces), shredded
   1-1/2 cups powdered sugar
  Zest and juice of one lime
  1/2 cup roasted, salted pistachio nuts chopped


Preheat oven to 350 degrees.

Line cupcake pans with baking liners.

In a large bowl, combine the cake mix, cinnamon, cardamom, pepper and cloves.

In a medium bowl, whisk together eggs, vegetable 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.

Bake until a toothpick comes out clean, 20-24 minutes. Let cool.

Sift the powdered sugar into a medium bowl.

Whisk in the lime zest and juice and add 1 Tablespoon of water. If the icing is too thick add more water in one teaspoon increments. If the icing is too thin just add more sugar.

Cover each cupcake with the glaze and sprinkle with the pistachios.


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