Easiest Way to Make Appetizing Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling

Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling. Just because you may have a gluten allergy doesn't mean that you can't enjoy some sweet treats. These rainbow cupcakes will bring a smile to all ages. Raisin-Zucchini Spice Cupcakes Recipe photo by Taste of Home.

Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling Zucchini Spice Cupcakes – Gluten Free. I was at a small grocery store in the next town over buying a birthday cake for my husband. I used one small zucchini which yielded about one and a half cups of packed grated zucchini. 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. You need 1 box of Duncan Hines spice cake mix.
  2. You need 1 cup of water.
  3. Prepare 3 of large eggs.
  4. Prepare 1/3 cup of cooking oil.
  5. It’s 1 cup of shredded zucchini.
  6. You need 1 cup of raisins.
  7. Prepare of Cinnamon.
  8. Prepare of Sugar.
  9. You need of Butterscotch pudding.
  10. It’s 2 cups of milk.
  11. You need 1 can of cream cheese frosting.

This zucchini spice cake cupcakes recipe gave me an opportunity to use. Remove cover and add dry ingredients. Carrot Zucchini Spice Muffins – these are deliciously spiced and perfectly sweet, plus they're soft incredibly moist. A great way to use up zucchini!

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!.

Allow to cool for a few minutes before transferring the cupcakes to a cooling rack to cool completely. These Orange Zucchini Spice Cupcakes are a great way to use up that zucchini in the garden. 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. Pumpkin Spice Cupcakes – Light and tender pumpkin cupcakes with a rich and sweet maple cream cheese frosting.