Print

Zucchini Cupcakes Recipe

Zucchini Cupcakes are a great way to "sneak" a veggie into your kids dessert.  I love this recipe and the caramel frosting makes them amazing!  

Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20 -24
Author Taste of Home August/September 1997, p25

Ingredients

  • 3 eggs
  • 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

CARAMEL 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

Instructions

  1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well.
  2. Stir in zucchini.
  3. Fill paper-lined muffin cups two-thirds full.
  4. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean.
  5. Cool for 10 minutes before removing to a wire rack.
  6. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  7. Remove from the heat; stir in vanilla.
  8. Cool to lukewarm.
  9. Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
  10. Frost cupcakes.