Raisin Zucchini Spice Cupcakes Recipes

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RAISIN-ZUCCHINI SPICE CUPCAKES



Raisin-Zucchini Spice Cupcakes image

"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

1 package spice cake mix (regular size)
1-1/3 cups water
1/4 cup canola oil
3 large 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

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.

ZUCCHINI RAISIN MUFFINS



Zucchini Raisin Muffins image

Moist and sweet treat that everyone will love.

Provided by Jenifer Mastrud

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

¾ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon baking powder
1 large egg
½ cup white sugar
¼ cup vegetable oil
1 cup grated zucchini
¼ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  • Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
  • Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g

ZUCCHINI RAISIN SPICE CAKE



Zucchini Raisin Spice Cake image

Long-standing family favorite. I prefer mine made with chopped dates. Food processor makes it so easy. Adapted from The Pleasures of Your Food Processor by Norene Gilletz.

Provided by bonnie-one

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon allspice
1 cup walnuts
2 medium zucchini (2 c. grated)
3 eggs
1 1/2 cups brown sugar (packed)
1 cup oil
1 teaspoon vanilla
1 cup golden raisin (or chopped dates)

Steps:

  • Best if prepared with food processor:.Process dry ingredients about 10 seconds to blend. Empty into a large mixing bowl. Process nuts until chopped, about 6 seconds. Empty into a small bowl.
  • Using grater: Grate unpeeled zucchini, using medium pressure. Empty into a measuring cup and measure loosely packed.
  • Steel knife: process eggs with sugar for 1 minute. Do not insert pusher in feed tube. While machine running, Add oil and vanilla through tube. Process about 45 seconds. Add zucchini and process 8-10 seconds. Remove cover and add dry ingredients. SEE NOTE. Process 3 or 4 quick bursts, just until flour disappears. Sprinkle nuts and raisins over batter . Give 1 0r 2 more quick bursts.
  • Pour batter into greased and floured 9" by 13" baking pan, or 12-cup Bundt pan. Bake at 350 degrees for 55 to 60 minutes, or until cake tests done. Cool 15 minutes before removing from pan. Can be iced or glazed when cool, but it's great just plain. Keeps very well in fridge and freezes well.
  • NOTE: This amount of batter will nearly completely FILL the bowl of standard sized food processors, but probably not overflow. You can add zucchini mixture to dry ingredients in mixing bowl, Mix with wooden spoon until blended then add nuts and raisins, or dates.

Nutrition Facts : Calories 467.5, Fat 26.1, SaturatedFat 3.4, Cholesterol 46.5, Sodium 367.2, Carbohydrate 55.6, Fiber 2.4, Sugar 35.1, Protein 6.1

ZUCCHINI CUPCAKES



Zucchini Cupcakes image

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 18

3 large eggs, room temperature
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET ZUCCHINI CUPCAKES



Sweet Zucchini Cupcakes image

Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h30m

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour, (spooned and leveled)
1 cup packed dark-brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped pecans or walnuts
1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
Ian Young's Cream Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  • In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
  • In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
  • Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
  • Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

ZUCCHINI RASPBERRY CUPCAKES



Zucchini Raspberry Cupcakes image

Very tasty cupcake with zucchini to add moisture, raspberries, and chocolate for a sweet and tart flavor.

Provided by mkr

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 24

Number Of Ingredients 11

2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 cups shredded zucchini
1 ¼ cups fresh raspberries
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 24.6 g, Cholesterol 31 mg, Fat 8.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 133 mg, Sugar 13 g

ZUCCHINI CUPCAKES



Zucchini Cupcakes image

A great way to use up some of that zucchini! It is basically a spice cake with zucchini hidden in it. The icing is wonderful and the cupcakes are very moist. Kids & adults alike love them.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 17

3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups shredded zucchini
1 cup packed brown sugar
1/2 cup butter or 1/2 cup margarine
1/4 cup milk
1 teaspoon vanilla extract
1 1/2-2 cups confectioners' sugar

Steps:

  • In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
  • Combine dry ingredients; add to the egg mixture and mix well.
  • Add zucchini and mix well.
  • Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 350°F for 20-25 minutes or until cupcakes test done.
  • Cool for 10 minutes before removing to a wire rack.
  • For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
  • Cook and stir for 2 minutes.
  • Remove from the heat; stir in vanilla.
  • Cool to lukewarm.
  • Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
  • Frost cupcakes.

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