zucchini cupcakes with carmel frosting

How To Make zucchini cupcakes with carmel frosting

• 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.
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