Zucchini-Pineapple Cupcakes with Orange Sour Cream Frosting

INGREDIENTS

• :
• 1 package (about 18 ounces) yellow cake mix without pudding in the mix
• 3 eggs
• 1 cup low- fat buttermilk
• 1/3 cup canola or vegetable oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 2 cups coarsely shredded zucchini (1 medium zuccini. unpeeled)
• 1 can (8 ounces) crushed pineapple, well drained
• 4 cups powdered sugar
• 2/3 cup sour cream (not non fat or fat-free)
• ¼ cup unsalted butter, softened
• 2 teaspoons grated orange peel