Zucchini Cupcakes

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Ingredients

· 1 package (18-1/4 ounces) spice cake mix
· 1-1/3 cups water
· 1/4 cup canola oil
· 3 eggs
· 2 cups shredded zucchini
· 1/2 cup raisins

CINNAMON FROSTING:
· 1/4 cup butter, softened
· 1-3/4 cups confectioners' sugar
· 1 teaspoon vanilla extract
· 1/2 teaspoon ground cinnamon
· 1/8 teaspoon ground nutmeg
· 1 to 2 tablespoons 2% milk

Directions

· 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.

· Bake at 350°F 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.

· For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon, nutmeg and enough milk to achieve a spreading consistency. Frost cupcakes.


Nutritional Facts per Cupcake: 183 calories, 7 g fat, 3 g saturated fat, 37 mg cholesterol, 188 mg sodium, 28 g carbohydrate, 0 g fiber, 2 g protein.
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