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Raisin-Zucchini Spice Cupcakes

 Raisin-Zucchini Spice Cupcakes
“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
24 ServingsPrep: 30 min. Bake: 20 min. + cooling

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

2 of 2

Raisin-Zucchini Spice Cupcakes (continued)

Directions (continued)

  • 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.