Raisin-Zucchini Spice Cupcakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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âWe 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.â âTracy Scherer, Climax, Michigan 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:
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 near 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. Yield: 2 dozen.
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