Raisin Zucchini Spice Cupcakes 1(18 oz) pkg. spice cake mix 1 1/3 C. water 1/4 C. vegetable oil 3 eggs 2 C. shredded zucchini 1/2 C. raisins Cinnamon Frosting: 1/4 C. butter softened 1 3/4 C. confectioners' sugar 1 t. vanilla extract 1/2 t. ground cinnamon 1/8 t. ground nutmeg 1-2 T. milk In a large mixing 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 comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, in a small mixing bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon and nutmeg. Add enough milk to achieve a spreading consistency. Frost cupcakes. Dorie
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