Zucchini Cupcakes

Name: Zucchini Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 20 serving(s)
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 shredded zucchini; 1 cup packed brown sugar; 1/2 cup butter or 1/2 cup margarine; 1/4 cup milk; 1 teaspoon vanilla extract; 1 1/2-2 cups confectioners' sugar

(16)

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.

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READY IN: 1hr

SERVES: 20

UNITS: US

INGREDIENTS

Nutrition

Cupcakes
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 shredded zucchini
Frosting
1

cup packed brown sugar
¹⁄₂

cup butter or 1/2 cup margarine
¹⁄₄

cup milk
1

teaspoon vanilla extract
1 ¹⁄₂ - 2

cups confectioners' sugar

DIRECTIONS

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
Combine dry ingredients; add to the egg mixture and mix well.
Add zucchini and mix well.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350°F for 20-25 minutes or until cupcakes test done.
Cool for 10 minutes before removing to a wire rack.
For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
Cook and stir for 2 minutes.
Remove from the heat; stir in vanilla.
Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
Frost cupcakes.

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