Recipe: Tasty Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling

Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling. Remove cover and add dry ingredients. NOTE: This amount of batter will nearly completely FILL the bowl of standard sized food processors, but probably not overflow. Includes all-purpose flour, baking soda, baking powder, salt, ground cinnamon, grated nutmeg, ground cloves, vegetable oil, large eggs, pure vanilla extract, grated lemon zest, light brown sugar, zucchini, walnuts, cream cheese, butter, powdered.

Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling

I was at a small grocery store in the next town over buying a birthday cake for my husband. This zucchini spice cake cupcakes recipe gave me an opportunity to use my new favorite kitchen gadget, a nut chopper. These Orange Zucchini Spice Cupcakes are a great way to use up that zucchini in the garden. You can have Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling

  1. Prepare 1 box of Duncan Hines spice cake mix.
  2. It’s 1 cup of water.
  3. Prepare 3 of large eggs.
  4. It’s 1/3 cup of cooking oil.
  5. Prepare 1 cup of shredded zucchini.
  6. You need 1 cup of raisins.
  7. It’s of Cinnamon.
  8. It’s of Sugar.
  9. It’s of Butterscotch pudding.
  10. You need 2 cups of milk.
  11. It’s 1 can of cream cheese frosting.

The taste of orange compliments the spice flavors in these moist cupcakes; they will be requested over and over. It's a good idea to freeze some grated zucchini so that these cupcakes can be made year round. His simple, made from scratch, Zucchini Spice Cake is loaded with spices and topped with a sweet cream cheese icing. Applesauce and zucchini make this easy snack cake extra moist and totally delicious.

Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling instructions

  1. Preheat oven to 350°. Grease sides and bottom of pan or use baking cups for cupcakes. Blend cake mix, water, oil and eggs in a large bowl until moistened. Add zucchini and raisins, mix well..
  2. Pour mixture into cupcake pan and bake for 25-35. Cupcakes are done when toothpick inserted comes out clean. Set aside and allow to cool..
  3. Meanwhile, make Butterscotch pudding according to directions on the box. Put aside and allow pudding to set..
  4. While waiting for the pudding, cut circles into cupcakes about a half inch to one inch deep depending on the size of your muffins. Set tops aside. Fill middles with pudding and sprinkle with cinnamon..
  5. Frost tops with cream cheese frosting and place back onto the tops of the cupcakes. Sprinkle again with cinnamon. Serve & Enjoy!.

I like those plump raisins in every bite of oatmeal cookies. Raisins have high sugar content, so they retain moisture which helps to keep the cookies Did you make this recipe? Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. A traditional and authentic Chinese Zucchini Pancakes recipe that is fast and easy to make. Light and tender pumpkin spice cupcakes with a rich and sweet maple cream cheese frosting.

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