Sunday, July 14, 2024 · 53 Comments

Zucchini Pistachio Cupcakes

These zucchini pistachio cupcakes are an irresistible spiced dessert, topped with zingy lime icing and crunchy pistachios. You’ll forget you’re even eating your veggies!

Zucchini Pistachio Cupcakes

I love how zucchini adds the perfect texture to baked goods, similar to using bananas or applesauce for moisture.

These zucchini cupcakes are sweet and incredibly tender. The frosting, with lime zest and juice, gives each bite a little zing and a unique flavor.

Why I Love This Recipe

The cupcakes are so easy to make, there’s no mixer required.
These cupcakes are a great way to use up an abundance of garden zucchini.
The crunchy pistachios on top are everything!

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
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
whole milk – for richness

How To Make Zucchini Cupcakes

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Start by preheating your oven to 350 degrees F. Grab your cupcake pans and line them with baking liners.
Step Two: In a large bowl, mix together the cake mix, cinnamon, cardamom, pepper, and cloves. In a separate medium bowl, whisk together the eggs, vegetable oil, and milk. Now, combine the wet ingredients with the dry ingredients, whisking until smooth. Fold in the grated zucchini.
Step Three: Spoon the batter into the prepared cupcake pans, filling each liner about two-thirds full. Pop them in the oven and bake for 20-24 minutes, or until a toothpick comes out clean. Let them cool completely.
Step Four: While the cupcakes are cooling, sift the powdered sugar into a medium bowl. Whisk in the lime zest and juice, then add 1 tablespoon of milk. If the icing is too thick, add more milk in one teaspoon increments. If it’s too thin, just add more powdered sugar. Once the cupcakes are cool, cover each one with the glaze and sprinkle with chopped pistachios.

Recipe Notes

You don’t need to peel the zucchini, but do cut off the ends before grating it.
There are some substitutes for zucchini, like yellow squash and eggplant. Their taste and texture are similar to zucchini. I haven’t tried them in this recipe, but they could work.
This recipe is a great way to help use up a bumper crop of zucchini.

Storage and Freezing

Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. If you use water in the icing instead of milk, you can store them on the counter.
To keep them fresh longer, store the cupcakes without the glaze. Add the glaze just before serving.
You can freeze the cupcakes without the glaze. Place them in a single layer in a freezer-safe container or bag, separated by parchment paper to prevent sticking. They’ll keep well for up to 3 months.
Defrost in the refrigerator overnight and add the glaze when ready to serve.

More Zucchini Recipes

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Print Recipe

5 from 7 votes

Zucchini Pistachio Cupcakes

These zucchini pistachio cupcakes are an irresistible spiced dessert, topped with zingy lime icing and crunchy pistachios. You'll forget you're even eating your veggies!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Keyword: Zucchini Pistachio Cupcakes

Servings:

Calories: 211kcal

Author: Cathy Pollak

Equipment

Ingredients

Cupcakes:

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

Icing:

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

Instructions

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.
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
Spoon the batter into the prepared muffin pans. Bake until a toothpick comes out clean, 20-24 minutes. Let cool.
Sift the confectioners' sugar into a medium bowl. Whisk in the lime zest and juice and add 1 Tablespoon of milk. If the icing is too thick add more milk 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.
1-1/2 cups confectioners' sugar, zest and juice of one lime, 1 tbsp. milk, 1/2 cup roasted, salted pistachio nuts, chopped

Video

Notes

For optimal outcomes when preparing these zucchini pistachio cupcakes, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Zucchini Pistachio Cupcakes

Amount Per Serving (115 g)

Calories 211 Calories 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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Comments

5 from 7 votes