Thursday, January 7, 2010

Raisin-Zucchini Spice Cupcakes

These cupcakes were a hit with the family the first time I made them. Requests for making them again are brought up as soon as we run out of them. The cinnamon frosting on top is what I think makes them even better.....SEE, you really DO want to plant that zucchini plant in the garden this year!

Raisin-Zucchini Spice Cupcakes

1 package (18-1/4 ounces) spice cake mix
1-1/3 cups water
1/4 cup vegetable oil
3 eggs
2 cups shredded zuchhini
1/2 cup raisins

Cinnamon Frosting:
1/4 cup butter, softened
1-3/4 cups confectioner's sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 to 2 tablespoons milk

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 degrees 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 confectioner's sugar, vanilla, cinnamon and nutmeg. Add enough milk to achieve a spreading consistency. Frost cupcakes.

About 2 dozen

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