Best Raisin Zucchini Spice Cupcakes Recipes

RAISIN-ZUCCHINI SPICE CUPCAKES

Raisin-Zucchini Spice Cupcakes image

"We 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." -Tracy Scherer, Climax, Michigan

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1 package spice cake mix (regular size)
1-1/3 cups water
1/4 cup canola oil
3 large 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

Steps:

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. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , 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.

Nutrition Facts : Calories 183 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 188mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.

RAISIN ZUCCHINI SPICE CUPCAKES RECIPE

Raisin Zucchini Spice Cupcakes Recipe image

How to make Raisin Zucchini Spice Cupcakes Recipe

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 package (18-1/4 ounces) spice cake mix
1-1/3 cups water
1/4 cup vegetable 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 milk

Steps:

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.

RAISIN-ZUCCHINI SPICE CUPCAKES RECIPE

Raisin-Zucchini Spice Cupcakes Recipe image

"We 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." -Tracy Scherer, Climax, Michigan

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

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.
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.
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.
Originally published as Raisin-Zucchini Spice Cupcakes in Taste of Home
August/September 2008, p62
Nutritional Facts
cupcake equals 183 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 188 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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