Zucchini Pistachio Cupcakes

From Every Day with Rachael Ray September 2007


One 18.25-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

Preheat the oven to 350°. 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.