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

Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling. These zucchini spice cupcakes are so delicious with a swirl of buttercream frosting! This delicious dessert is gluten free and vegan. Even though it isn't quite zucchini season yet, these gluten free zucchini spice cupcakes are so light and delicious, I knew I had to share them now.

Top them off with a sugar free cream cheese frosting and a The zucchini cupcakes are pretty delicious as-is without the sugar-free cream cheese frosting. So go ahead and leave them unfrosted if you'd like to. 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. You can cook Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling using 11 ingredients and 5 steps. Here is how you achieve it.

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

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

Remove cover and add dry ingredients. You can add zucchini mixture to dry ingredients in mixing bowl, Mix with wooden spoon until blended then add nuts and raisins, or dates. 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 step by step

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!.

These delicate, lightly spiced cupcakes are reminiscent of carrot cake. Grated zucchini makes them exceptionally moist. I have made this recipe at least a dozen times and I pull it out every fall when I have zucchini in the garden. It IS more of a muffin as others have stated, but it's delicious and people. Pumpkin Spice Cut-Out Sugar Cookies: No dough chilling necessary for these spiced, soft cut-out sugar cookies that are perfect for decorating with icing and sprinkles.