Raisin-Zucchini Spice Cupcakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I am always asked for the recipe and it is requested for every gathering during zucchini season. I am always more than hapy to make these tasty little cupcakes :). Ingredients:
1 (18 1/4 ounce) package spice cake mix |
1 1/3 cups water |
1/4 cup vegetable oil |
3 eggs |
2 cups shredded zucchini |
1/2 cup raisins |
1/4 cup butter, softened |
1 3/4 cups powdered sugar |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1 -2 tablespoon milk |
Directions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
3. Stie in zucchini and raisins.
4. Fill paper-lined muffin cups two-thirds full.
5. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean.
6. Cool for 10 minutes before removing to wire racks to cool completely.
7. For frosting, in a small mixing bowl, beat butter until light and fluffy. Beat in the powdered sugar, vanilla, cinnamon and nutmeg. Add enough milkto achieve a spreadable consistency.
8. Frost cupcakes.
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