Zucchini Cupcakes

Submitted by SweetDivaMJ

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

 

• Ready In: 50mins
• Ingredients: 17
• Serves: 18

ingredients

• 3 eggs
• 315.37 ml sugar
• 118.29 ml vegetable oil
• 118.29 ml orange juice
• 4.92 ml almond extract
• 591.47 ml all-purpose flour
• 9.85 ml ground cinnamon
• 9.85 ml baking powder
• 4.92 ml baking soda
• 4.92 ml salt
• 2.46 ml ground cloves
• 354.88 ml zucchini, shredded

• CARAMEL FROSTING

• 236.59 ml brown sugar, packed
• 118.29 ml butter
• 59.14 ml milk
• 4.92 ml vanilla extract
• 354.88-473.18 ml confectioners' sugar

directions

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

Reviews

[Amber of AZ]

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.