Show Subscription Form




Raisin-Zucchini Spice Cupcakes Recipe
Raisin-Zucchini Spice Cupcakes Recipe photo by Taste of Home

Raisin-Zucchini Spice Cupcakes Recipe

Read Reviews (19)
4.41 19
Publisher Photo
“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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 24 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Raisin-Zucchini Spice Cupcakes in Taste of Home August/September 2008, p62

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.

Reviews for Raisin-Zucchini Spice Cupcakes(19)

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 7, 2013

Two thumbs up! From 3 teenage boys stuffing these cupcakes in their mouth. I did cut back on the liquid because wanted more of a muffin feel vs a cupcake feel and to compensate for some extra zucchini. Flavor, texture and appearance is great.

MY REVIEW
Reviewed Aug. 28, 2011

DELICIOUS!!! All my favorite flavors in one place! Even my fiance who said he hates zucchini ate these! : ) Definitely a keeper!

MY REVIEW
Reviewed Jul. 15, 2011

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.

MY REVIEW
Reviewed Aug. 11, 2010

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.

MY REVIEW
Reviewed Mar. 24, 2010

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT