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.
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.
Meanwhile, make Butterscotch pudding according to directions on the box. Put aside and allow pudding to set.
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.
Frost tops with cream cheese frosting and place back onto the tops of the cupcakes. Sprinkle again with cinnamon. Serve & Enjoy!
