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    You are in: Home / Recipes / Raisin-Zucchini Spice Cupcakes Recipe
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    Raisin-Zucchini Spice Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Megan V's Note:

    I got this recipe from Taste of Home and have made it often. I am always asked for the recipe and it is requested for every gathering during zucchini season! I am always more than hapy to make these tasty little cupcakes :)

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Cupcakes

    • 1 (18 1/4 ounce) package spice cake mix
    • 1 1/3 cups water
    • 1/4 cup vegetable oil
    • 3 eggs
    • 2 cups shredded zucchini
    • 1/2 cup raisins

    Cinnamon Frosting

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a large mixing bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
    3. 3
      Stie in zucchini and raisins.
    4. 4
      Fill paper-lined muffin cups two-thirds full.
    5. 5
      Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean.
    6. 6
      Cool for 10 minutes before removing to wire racks to cool completely.
    7. 7
      For frosting, in a small mixing bowl, beat butter until light and fluffy. Beat in the powdered sugar, vanilla, cinnamon and nutmeg. Add enough milkto achieve a spreadable consistency.
    8. 8
      Frost cupcakes.

    Ratings & Reviews:

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    Nutritional Facts for Raisin-Zucchini Spice Cupcakes

    Serving Size: 1 (1645 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 186.2
     
    Calories from Fat 70
    37%
    Total Fat 7.8 g
    12%
    Saturated Fat 2.4 g
    12%
    Cholesterol 31.6 mg
    10%
    Sodium 166.0 mg
    6%
    Total Carbohydrate 27.6 g
    9%
    Dietary Fiber 0.6 g
    2%
    Sugars 20.6 g
    82%
    Protein 2.0 g
    4%

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