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

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, spice cupcakes wt zucchini, raisins, & butterscotch filling. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling is something which I’ve loved my whole life. They’re nice and they look fantastic.

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.

To begin with this recipe, we have to prepare a few ingredients. You can have spice cupcakes wt zucchini, raisins, & butterscotch filling using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling:
  1. Take 1 box Duncan Hines spice cake mix
  2. Make ready 1 cup water
  3. Take 3 large eggs
  4. Prepare 1/3 cup cooking oil
  5. Prepare 1 cup shredded zucchini
  6. Take 1 cup raisins
  7. Prepare Cinnamon
  8. Get Sugar
  9. Get Butterscotch pudding
  10. Get 2 cups milk
  11. Prepare 1 can cream cheese frosting

Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling instructions. 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.

Steps to make Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling:
  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!

Spice Cupcakes wt Zucchini, Raisins, & Butterscotch Filling. Next time I will have to add some raisins. These zucchini spice cupcakes are so delicious with a swirl of buttercream frosting! This delicious dessert is gluten free and vegan. Moist and flavorful keto spice cake zucchini cupcakes are gluten-free with no sugar added.

So that is going to wrap it up with this special food spice cupcakes wt zucchini, raisins, & butterscotch filling recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!