Raisin-Zucchini Spice Cupcakes
Total TimePrep: 30 min. Bake: 20 min. + cooling
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.
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DELICIOUS!!! All my favorite flavors in one place! Even my fiance who said he hates zucchini ate these! : ) Definitely a keeper!
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 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.
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.
I made these the other day and they are to die for. I gave several to friends and they all loved them.
We loved the taste of the cupcakes, but I was disappointed when they fell after taking them from the oven. They looked great in the oven, but as soon as I took them out, the centers fell on every single one. I even filled them a little more than I usually do for cupcakes.
My family loved these cupcakes - even the grandchildren! I frosted them with cream cheese frosting instead, but my husband said he would have been satisfied just plain. D Nebraska
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