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Raisin Zucchini Spice Cupcakes

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Ingredients
  Spice cake mix 18 1⁄4 Ounce (1 Package)
  Water 1 1⁄3 Cup (21.33 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Eggs 3
  Shredded zucchini 2 Cup (32 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs), softened
  Confectioners sugar 1 3⁄4 Cup (28 tbs)
  Vanilla extract 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Milk 2 Tablespoon
Directions

In a large mixing 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 comes out clean.
Cool for 10 minutes before removing to wire racks to cool completely.
For frosting, in a small mixing bowl, beat butter until light and fluffy.
Beat in the confectioners' sugar, vanilla, cinnamon and nutmeg.
Add enough milk to achieve a spreading consistency.
Frost the cupcakes.

Recipe Summary

Cuisine: 
Asian
Method: 
Baked

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Raisin Zucchini Spice Cupcakes Recipe