Raisin-Zucchini Spice Cupcakes Recipe

Raisin-Zucchini Spice Cupcakes Recipe photo by Taste of Home

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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

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Raisin-Zucchini Spice Cupcakes Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 24 Servings

30 20 50

Ingredients

1 package spice cake mix (regular size)
1-1/3 cups water
1/4 cup canola oil
3 eggs
2 cups shredded zucchini
1/2 cup raisins
CINNAMON FROSTING:
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 to 2 tablespoons 2% milk

Directions

In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon, nutmeg and enough milk to achieve a spreading consistency. Frost cupcakes. Yield: 2 dozen.

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