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zucchini cupcakes

Zucchini Pistachio Cupcakes

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.
Course Dessert
Cuisine American
Keyword Zucchini Pistachio Cupcakes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24
Calories 211kcal
Author Cathy



  • 1 box Duncan Hines Moist Deluxe Classic yellow cake mix
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cloves
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 1 large (10 oz) zucchini, shredded


  • 1-1/2 cups confectioners' sugar
  • zest and juice of one lime
  • 1/2 cup roasted, salted pistachio nuts, chopped


  • 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.


Calories: 211kcal | Carbohydrates: 24.8g | Protein: 3.2g | Fat: 11.2g | Saturated Fat: 2.2g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 1.3g | Cholesterol: 58.8mg | Sodium: 146.1mg | Potassium: 57.2mg | Fiber: 0.6g | Sugar: 7.9g | Vitamin A: 14.8IU | Vitamin C: 3.5mg | Calcium: 11.3mg | Iron: 0.4mg