Zucchini Cupcakes

This is a recipe I found in my TOH magazine that I tried and now have adapted it to my tastes. It is a great way to use up those wonderful zucchini squashes this summer and great for all ages. There are at least 4-5 posted recipes posted for the recipe that was in TOH, but without the changes I made, but I found the cloves too strong in the other version, personal preference.

• Ready In: 40 mins
• Serves: 18-24

Ingredients

• 3  eggs
• 1 1⁄4 cups sugar
• 1⁄2 cup canola oil
• 1⁄2 cup  orange juice
• 1  teaspoon vanilla extract
• 2 1⁄2 cups all-purpose flour
• 2  teaspoons ground cinnamon
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1⁄4 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% low-fat milk
• 1  teaspoon vanilla extract
• 1 1⁄2-2  cups confectioners' sugar

Directions

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. Stir in zucchini.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
3. 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. Remove from the heat; stir in vanilla. Cool to lukewarm.
4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes and enjoy!