Zucchini Cupcakes

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

• Ready In: 50 mins
• Serves: 18-24

Ingredients

• 3  eggs
• 1 1⁄3 cups sugar
• 1⁄2 cup  vegetable 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 zucchini, shredded

• CARAMEL FROSTING

• 1  cup brown sugar, packed
• 1⁄2 cup butter
• 1⁄4 cup milk
• 1  teaspoon vanilla extract
• 1 1⁄2-2  cups 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.