Raisin Zucchini Spice Cupcakes Recipe
Ingredients
| Spice cake mix package | 1 | |
| Water | 1/3 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Zucchini | 2 Cup (16 tbs), shredded | |
| Raisins | 1/2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs), softened (CINNAMON FROSTING:) | |
| Confectioner’s sugar | 3/4 Cup (16 tbs) (CINNAMON FROSTING:) | |
| Vanilla extract | 1 Teaspoon (CINNAMON FROSTING:) | |
| Ground cinnamon | 1/2 Teaspoon (CINNAMON FROSTING:) | |
| Ground nutmeg | 1/8 Teaspoon (CINNAMON FROSTING:) | |
| Milk | 2 Tablespoon (CINNAMON FROSTING:) |
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.
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.
Chef
