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“We were out of flour one night when I wanted to make zucchini muffins, so I used a box of spice cake mix instead. They're a huge hit with the kids and my husband.” —Tracy Scherer, Climax, Michigan
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cupcake equals 183 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 188 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Raisin-Zucchini Spice Cupcakes in Taste of Home August/September 2008, p62
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Reviewed on Aug. 28, 2011 by *sara
DELICIOUS!!! All my favorite flavors in one place! Even my fiance who said he hates zucchini ate these! : ) Definitely a keeper!
Reviewed on Jul. 15, 2011 by ella shaw
I did not like the spices that came across in this cake. I think it may be the cake mix as well as the frosting which I did not like. Although I made these yesterday and they look just like the picture, nobody has really touched them, unlike the chocolate zucchini cupcakes I made the day before which were gone.
Reviewed on Aug. 11, 2010 by vbeck
My mom liked to have muffins with coffee in the morning so I was always looking for new recipes. These were a big hit wiht her and me.
Reviewed on Mar. 24, 2010 by conniekitchen
I have made these 3 time and they are so good. I used eggbeaters each time to save a few calories. I have given several away to friends and they all loved them. They are so easy to make.
Reviewed on Mar. 07, 2010 by conniekitchen
I made these the other day and they are to die for. I gave several to friends and they all loved them.
Reviewed on Sep. 12, 2009 by ladiebug721
We loved the taste of the cupcakes, but I was disappointed when they fell after taking them from the oven. They looked great in the oven, but as soon as I took them out, the centers fell on every single one. I even filled them a little more than I usually do for cupcakes.
Reviewed on Sep. 11, 2009 by dshaw
My family loved these cupcakes - even the grandchildren! I frosted them with cream cheese frosting instead, but my husband said he would have been satisfied just plain. D Nebraska
Reviewed on Sep. 06, 2009 by spmilbourn
These turned out very well considering how runny the batter seemed to be. My family dug into them not knowing they had the zucchini in them and they were gone before I knew it! The texure of these cupcakes was very light. I used about 2 tsps of reduced sugar cream cheese icing for each cupcake. Mmmmm-good!!!!
Reviewed on Sep. 04, 2009 by ttorrey
These didn't turn out for me twice! Followed recipe to a t. Almost seemed as if they had too much liquid? Tasted okay...tm
Reviewed on Sep. 04, 2009 by Kellie G
I made these cupcakes and took them to work, not telling anyone there was zucchini in them until after they tried them. They were a big hit and even the zucchini "haters" liked them and some had two!
Reviewed on Sep. 04, 2009 by KLR3
Good and quick
Reviewed on Aug. 31, 2009 by beatriz javier
May I use yellow cake instead spice mix?. Can I add different spices, like cinamon? I live in Guatemala, and I can´t find all premixes all the time.
Reviewed on Aug. 31, 2009 by sarahma
The cupcakes are very good and moist but the frosting is very sweet and not very good. I would recommend using a cream cheese frosting.
Reviewed on Aug. 31, 2009 by SKTerpstra
Where do you get apple pie spice?!
Reviewed on Aug. 31, 2009 by ckrich1
sounds good cant wait to make it
Reviewed on Aug. 31, 2009 by mslouise
I added 1 tsp apple pie spice and used cream cheese frosting : )
Reviewed on Aug. 17, 2009 by JMU
I made a cake, rather than cup cakes. My hubby can't stand zucchini, but LOVED THIS RECIPE! I actually added a little extra nutmeg to the cake mix. It's a keeper!
Reviewed on Aug. 11, 2009 by asnunez
My four kids don't eat cooked raisins so I substituted dates for the raisins. They ate them all in 2 days! Thanx for sharing!
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