Zucchini Cupcakes with Carmel Frosting

Debbie Barrett


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.

★★★★★ 3 votes


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1 1/3 c
1/2 c
1/2 c
orange juice
1 tsp
almond extract
2 c
grated zucchini
2 1/2 c
1 tsp
baking soda
2 tsp
baking powder
1 tsp
2 tsp
ground cinnamon
1/2 tsp
ground cloves


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

How to Make Zucchini Cupcakes with Carmel Frosting


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

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About Zucchini Cupcakes with Carmel Frosting

Course/Dish: Cakes
Other Tag: Quick & Easy

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