RAISIN-ZUCCHINI SPICE CUPCAKES RECIPE
"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
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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