Zucchini Cupcakes

Recipe by Marg CaymanDesigns

A great way to use up some of that zucchini! It is basically a spice cake with zucchini hidden in it. The icing is wonderful and the cupcakes are very moist. Kids & adults alike love them.

Top Review by MYoung2

Mmmm! I love this recipe! My kids were eating the cupcakes without frosting and loving it. However, the frosting makes the cupcake all the better. Although I did have a teenage daughter who scraped off the frosting because it was too sweet for her. The rest of us adored it! Thanks for the yummy way to use my zuch!

Ingredients Nutrition


  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°F for 20-25 minutes or until cupcakes test done.
  6. Cool for 10 minutes before removing to a wire rack.
  7. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
  8. Cook and stir for 2 minutes.
  9. Remove from the heat; stir in vanilla.
  10. Cool to lukewarm.
  11. Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
  12. Frost cupcakes.

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