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    You are in: Home / Recipes / Zucchini Cupcakes Recipe
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    Zucchini Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sweet Diva's Note:

    From Taste of Home. A sweet way to use up zucchini.

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    Ingredients:

    Servings:

    Units: US | Metric

    CARAMEL FROSTING

    Directions:

    1. 1
      In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
    2. 2
      Combine dry ingredients; add to the egg mixture and mix well.
    3. 3
      Add zucchini and mix well.
    4. 4
      Fill greased or paper-lined muffin cups two-thirds full.
    5. 5
      Bake at 350 for 20-25 minutes or until toothpick comes out clean.
    6. 6
      Cool for 10 minutes before removing to a wire rack.
    7. 7
      For frosting, combine brown sugar, butter and milk in a saucepan.
    8. 8
      Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
    9. 9
      Remove from the heat; stir in vanilla.
    10. 10
      Cool to lukewarm.
    11. 11
      Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
    12. 12
      Yield: 1-1/2 to 2 dozen.

    Ratings & Reviews:

    • on October 13, 2008

      55

      I remember this recipe and eating these cupcakes. It seems like a long time ago. This is definately a recipe you won't forget. The taste is delicious and different. I think this would be a fun thing to take to a bake sale or to share at the office.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zucchini Cupcakes

    Serving Size: 1 (73 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 325.8
     
    Calories from Fat 111
    34%
    Total Fat 12.3 g
    19%
    Saturated Fat 4.4 g
    22%
    Cholesterol 49.2 mg
    16%
    Sodium 295.6 mg
    12%
    Total Carbohydrate 51.6 g
    17%
    Dietary Fiber 0.7 g
    3%
    Sugars 37.2 g
    149%
    Protein 3.1 g
    6%

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