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Raisin Zucchini Spice Cupcakes Recipe
|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|
Serving size: Complete recipe
Calories 4209 Calories from Fat 1159
% Daily Value*
Total Fat 136 g208.6%
Saturated Fat 53.5 g267.7%
Trans Fat 0 g
Cholesterol 758.4 mg
Sodium 4093.3 mg170.6%
Total Carbohydrates 726 g242%
Dietary Fiber 7.5 g30.1%
Sugars 479.6 g
Protein 50 g100.3%
Vitamin A 53.4% Vitamin C 73.9%
Calcium 119.3% Iron 30.9%
*Based on a 2000 Calorie diet
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.