Zuchinni Spice Cupcakes

By learen

Ingredients

• CINNAMON FROSTING:
• 1 package (18-1/4 ounces) spice cake mix
• 1-1/3 cups water
• 1/4 cup canola oil
• 3 eggs
• 2 cups shredded zucchini
• 1/2 cup raisins
• 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

Preparation

Step 1

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.