Zucchini Pistachio Cupcakes – an irresistible spiced dessert with a zingy lime icing and topped with crunchy pistachios. You’ll actually forget you’re eating your veggies too.
Zucchini is a great addition to baking. It adds a wonderful texture and a boost of nutrition. Zucchini is similar to using bananas or applesauce to help improve moisture.
These cupcakes are sweet and extremely tender. The frosting has lime zest and juice, lending a little zing and unique flavor to every bite.
I promise you’re going love these zucchini cupcakes. Wait till you see how easy they are to make, there is no mixer required! And the crunchy pistachios on top are everything!
Ingredients for Zucchini Pistachio Cupcakes
Full recipe and instructions can be found at the bottom of the page.
Pantry Ingredients
Duncan Hines Moist Deluxe Classic yellow cake mix – you can use other brands, I just prefer this one when using a mix
ground cinnamon, ground cardamom, black pepper and ground cloves – the perfect quad of warming spices, make sure they’re fresh
vegetable oil – you can use canola oil too
confectioners’ sugar also known as icing sugar
pistachio nuts
Fresh Ingredients
eggs – must be size large
zucchini – make sure it’s not mushy when you press on the outside
fresh lime juice and zest – make sure to zest the lime before juicing it
How To Make Zucchini Cupcakes
Step one:Preheat oven to 350 degrees F. Line cupcake pans with baking liners.
Step two: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.
Step three:Spoon the batter into the prepared muffin pans. Bake until a toothpick comes out clean, 20-24 minutes. Let cool.
Step four: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.
Do You Peel Zucchini for Cupcakes?
No.
The outer surface of a zucchini is dark green and very tender. This is a great way to use the whole vegetable.
Cut off the ends and grate the entire vegetable using a cheese grater.
What Can I Substitute For Zucchini?
There are many substitutes for zucchini. These include yellow squash, eggplant, and other vegetables. Their taste and texture is similar to zucchini.
I have not tried these as substitutes, but they might work.
This recipe is a great way to help use up a bumper crop of zucchini. The kids will absolutely love to have one of these in their lunchboxes.
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Zucchini Pistachio Cupcakes - an irresistible spiced dessert with a zingy lime icing and topped with crunchy pistachios. You'll actually forget you're eating your veggies too.
Preheat oven to 350 degrees F. 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.
Nutrition
Nutrition Facts
Zucchini Pistachio Cupcakes
Amount Per Serving
Calories 211Calories from Fat 101
% Daily Value*
Fat 11.2g17%
Saturated Fat 2.2g14%
Polyunsaturated Fat 3.2g
Monounsaturated Fat 1.3g
Cholesterol 58.8mg20%
Sodium 146.1mg6%
Potassium 57.2mg2%
Carbohydrates 24.8g8%
Fiber 0.6g3%
Sugar 7.9g9%
Protein 3.2g6%
Vitamin A 14.8IU0%
Vitamin C 3.5mg4%
Calcium 11.3mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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