We were out of flour one night when I wanted to make zucchini muffins, so I used a package of spice cake mix instead. They were a huge hit with the kids and my husband.
—TRACY SCHERER CLIMAX, MI
PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
1package spice cake mix (regular size)
1 1/3 cups water
1/4cup canola oil
3eggs
2cups shredded zucchini
1/2cup raisins
CINNAMON FROSTING
1/4cup butter, softened
3 3/4 cups confectioners’ sugar
1teaspoon vanilla extract
1/2teaspoon ground cinnamon
1/8teaspoon ground nutmeg
1to 2 tablespoons 2% milk
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.
2. 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.
3. For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners’ sugar, vanilla, cinnamon, nutmeg and enough milk to reach a spreading consistency. Frost cupcakes.