Zucchini Cupcakes with Carmel Frosting

Debbie Barrett

By
@DooDoo

I am always looking for recipes to use up the mounds of zucchini we have every year. I came across this recipe and absolutely LOVE it!! The spice of the cupcakes and the sweetness of the frosting compliment each other so well.


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

3
eggs
1 1/3 c
sugar
1/2 c
oil
1/2 c
orange juice
1 tsp
almond extract
2 c
grated zucchini
2 1/2 c
flour
1 tsp
baking soda
2 tsp
baking powder
1 tsp
salt
2 tsp
ground cinnamon
1/2 tsp
ground cloves

CARMEL FROSTING:

1/2 c
butter, do not substitute
1 c
packed brown suar
1/4 c
2% milk
1 tsp
vanilla extract
1 1/2 to 2 c
powdered sugar

Directions Step-By-Step

1
Heat oven to 350*.
2
Beat together eggs, oil and sugar until light and fluffy. Add orange juice and almond extract and mix well.
3
Stir in the grated zucchini.
4
In a separate bowl, combine flour, soda, baking powder, salt, cinnamon and cloves.
5
Slowly add the dry ingredients to the zucchini mixture, making sure everything is combined well.
6
Fill lined muffin tins until they are almost full. Bake for 19-22 minutes or until a toothpick comes out clean. Let cupcakes cool completely.
7
For the frosting, bring the butter, brown sugar and milk to a boil in a saucepan. Continue to stir and cook for 2 minutes or until slightly thickened.
8
Remove pan from heat and add vanilla. Set aside and let the mixture cool to room temperature.
9
Beat in powdered sugar until desired frosting consistency. Frost cooled cupcakes.
10
Makes 18-24 cupcakes.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy