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Raisin-Zucchini Spice Cupcakes

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“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 :)”
READY IN:
50mins
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  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. Stie in zucchini and raisins.
  4. Fill paper-lined muffin cups two-thirds full.
  5. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean.
  6. Cool for 10 minutes before removing to wire racks to cool completely.
  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. Frost cupcakes.

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