I made these tonight. They didn't bake in the time recommended. I put them back in for another 10 minutes. I think the zucchini needs to be put in a towel and the moisture removed before adding it to the batter. They do taste good, though! The icing is very good!
Raisin-Zucchini Spice Cupcakes from the current issue of Taste of Home
1 package (18-1/4 ounces) spice cake mix
1-1/3 cups water
1/4 cup vegetable oil
2 cups shredded zucchini
1/2 cup raisins
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 milk
In a large mixing 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 comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, in a small mixing bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon and nutmeg. Add enough milk to achieve a spreading consistency. Frost cupcakes. Yield: 2 dozen.