Zucchini Cupcakes with Lemon Cream Cheese Frosting

These were made on a weekend morning because I wanted something simple, delicious, and did not want to go out to get ingredients. I had zucchini, a butter-pecan cake mix I got at Big Lots the day before, and some cream cheese. They turned out very well! Next time I might add raisins to the batter...maybe even some pecans or walnuts would be good too.

Zucchini Cupcakes

1 box cake mix ( used Butter Pecan, but I am sure yellow or spice cake would be awesome), mixed according to package directions, except for the water- use 1/4 cup LESS liquid
1 cup grated zucchini (about 1 medium zucchini) squeezed of excess liqiud
1 tsp ground cardamom
1 tsp ground nutmeg
1 tsp ground cinnamon
1.4 cup raisons (opt)
1/2 cup walnuts or pecan (opt)

Mix all ingredients together till well incorporated) Pre-heat oven to 350 degrees. Line muffin tin with cupcake liners. Fill cupcakes about 3/4 full of batter. Bake at 350 for 15-18 minutes or until just golden.

Frosting
4 oz cream cheese, room temperature for easy blending
1 tsp vanilla extract
1 cup confectioner's sugar
2 tsp grated lemon zest

Meanwhile, beat all the frosting ingredients with an electric mixer until completely smooth.

Wait till cupcakes are cool (if you can) and frost with a dollop of frosting. Add a tiny pinch of nutmeg to the top of each one. Enjoy!