Zucchini Pistachio Cupcakes

"From "Everyday with Rachael Ray." I haven't tried these yet, but didn't want to lose the recipe."
 
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Ready In:
45mins
Ingredients:
13
Serves:
24
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ingredients

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directions

  • Preheat oven to 350. Line 24 muffin cups with cupcake liners. In large bowl, combine the cake mix, cinnamon, cardamom, pepper and cloves. In medium bowl, whisk together eggs, oil and milk. Whisk wet ingredients into dry ingredients til smooth; stir in zucchini.
  • Spoon batter into prepared pans, filling each cup two-thirds full. Bake until toothpick comes out clean, about 20 minute Let cool.
  • Sift sugar into a med bowl. Whisk in lime juice, peel and 1 T plus 1 t water til smooth. Cover each cupcake with the glaze and sprinkle with pistachios.

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RECIPE SUBMITTED BY

I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.
 
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