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    You are in: Home / Recipes / Zucchini Pistachio Cupcakes Recipe
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    Zucchini Pistachio Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    kitchenslave03's Note:

    From "Everyday with Rachael Ray." I haven't tried these yet, but didn't want to lose the recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Spoon batter into prepared pans, filling each cup two-thirds full. Bake until toothpick comes out clean, about 20 minute Let cool.
    3. 3
      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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    Nutritional Facts for Zucchini Pistachio Cupcakes

    Serving Size: 1 (64 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 195.6
     
    Calories from Fat 83
    42%
    Total Fat 9.2 g
    14%
    Saturated Fat 1.5 g
    7%
    Cholesterol 36.3 mg
    12%
    Sodium 157.4 mg
    6%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 17.2 g
    68%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    limes, zest of

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