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Raisin-Zucchini Spice Cupcakes

Name: Raisin-Zucchini Spice Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen.
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

9 reviews

Test Kitchen Approved

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

Raisin-Zucchini Spice Cupcakes Recipe photo by Taste of Home

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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

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 in 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.

Nutrition Facts

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

Raisin-Zucchini Spice Cupcakes

Ingredients

Directions

Nutrition Facts

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