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Raisin-Zucchini Spice Cupcakes

Total Time

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

Makes

2 dozen

“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

Ingredients

  • 1 package spice cake mix (regular size)
  • 1-1/3 cups water
  • 1/4 cup canola oil
  • 3 large 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

  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 in 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.

Nutrition Facts

1 each: 183 calories, 7g fat (3g saturated fat), 37mg cholesterol, 188mg sodium, 28g carbohydrate (20g sugars, 0 fiber), 2g protein.

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