Raisin Zucchini Spice Cupcakes
|Spice cake mix||18 1⁄4 Ounce (1 Package)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|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|
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.