RAISIN-ZUCCHINI SPICE CUPCAKES
"We were out of flour one night when I wanted to make zucchini muffins, so I used a box of spice cake mix instead. They're a huge hit with the kids and my husband." -Tracy Scherer, Climax, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- 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° for 18-22 minutes or until a toothpick inserted in 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.
Nutrition Facts : Calories 183 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 188mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
EASY RAISIN CAKE
A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies.
Provided by Nancy W. Markey
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
- In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
- In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 129.1 mg, Sugar 12.1 g
RAISIN CUPCAKES
Make and share this Raisin Cupcakes recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Grease a cupcake tin, or line cups with paper liners.
- Sift together flour, salt, sugar and baking powder. Cut in butter with 2 knives, or the paddle attachment of a stand mixer.
- Mix eggs, milk and vanilla. Beat into dry mixture. Fold raisins in by hand.
- Divide batter between cups. Bake in preheated oven 30 minutes or until a toothpick inserted in center of a cupcake comes out clean. Cool in pan 10 minutes, then turn cakes out onto cooling rack until completely cooled.
RAISIN CUPCAKES
These cupcakes are so moist and delicious, perfect with coffee and to guests, I like the adult rum version but orange juice will work fine also :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 325 degrees F.
- Line 16 standard-size muffin cups.
- In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
- In a small bowl combine the flour with baking powder and cinnamon.
- In another bowl beat together butter and sugar until light and fluffy.
- Add eggs and vanilla, beat well.
- Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
- Drain raisins and discard soaking liquid, then stir raisins into batter.
- Spoon batter into prepared muffin pan filling three-quarters full.
- Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
- Cool then transfer to a rack.
WINNING RECIPE OATMEAL-RAISIN CUPCAKES, ORANGE CREAM CHEESE ICING
Provided by Food Network
Time 1h24m
Yield 36 cupcakes
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners.
- Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Beat in the vanilla. Turn the speed to low, add the flour mixture, and beat until combined. Beat in the sour cream. Stir in the raisins by hand. Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats. Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
- To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Increase the speed to medium-high and beat until light and fluffy. Add the orange zest and liqueur, beating steadily until mixed. Refrigerate the frosting for 30 to 60 minutes to firm.;
CARROT & RAISIN SPICE CUPCAKES
Moist and pleasantly spiced, these cupcakes are like mini carrot cakes. Adding fruits, like raisins and pineapple, and vegetables to baked goods is a way to get more nutritional bang for your caloric buck. -Bre England, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 24
Steps:
- In a large bowl, beat the eggs, oil, sugars and vanilla until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; gradually beat into egg mixture until blended. Stir in carrots and raisins., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in pineapple until blended. Bring to a boil over medium heat. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside to cool., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth., Cut a large hole in the corner of a pastry or plastic bag; insert a round tip. Fill with pineapple filling. Push the tip through the top of the cupcake to fill each cupcake. Frost tops and sprinkle with cinnamon. Store in the refrigerator.
Nutrition Facts :
OATMEAL-RAISIN CUPCAKES
Yield makes about 30
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon to combine.
- With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Beat in sour cream. Stir in raisins by hand. Transfer 2 3/4 cups batter to another bowl, and stir in remaining 1 3/4 cups oats and the coconut; reserve for topping.
- Fill each lined cup with 2 to 3 tablespoons plain batter; top with 1 to 2 tablespoons reserved oat-coconut batter. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
OATMEAL-RAISIN COOKIE CUPCAKES
Inspired by Mom's homemade cookies, these oatmeal-raisin covered cupcakes with crumbly crisp would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
- Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.
- Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oat coconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely.
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