zucchini cupcakes with carmel frosting

Name: Zucchini Cupcakes with Carmel Frosting
Ingredients: 3 - eggs; 1 1/3 cup(s) sugar; 1/2 cup(s) oil; 1/2 cup(s) orange juice; 1 teaspoon(s) almond extract; 2 cup(s) grated zucchini; 2 1/2 cup(s) flour; 1 teaspoon(s) baking soda; 2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground cloves; ## CARMEL FROSTING:; 1/2 cup(s) butter, do not substitute; 1 cup(s) packed brown suar; 1/4 cup(s) 2% milk; 1 teaspoon(s) vanilla extract; 1 1/2 to 2 cup(s) powdered sugar

(3 RATINGS)

281 Pinches 1 Photo

Debbie Barrett

Roy, UT

Updated on Aug 21, 2010

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.

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Ingredients

3 - eggs
1 1/3 cups sugar
1/2 cup oil
1/2 cup orange juice
1 teaspoon almond extract
2 cups grated zucchini
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
CARMEL FROSTING:
1/2 cup butter, do not substitute
1 cup packed brown suar
1/4 cup 2% milk
1 teaspoon vanilla extract
1 1/2 to 2 cups powdered sugar

How To Make zucchini cupcakes with carmel frosting

Step 1

Heat oven to 350*.

Step 2

Beat together eggs, oil and sugar until light and fluffy. Add orange juice and almond extract and mix well.
Step 3

Stir in the grated zucchini.
Step 4

In a separate bowl, combine flour, soda, baking powder, salt, cinnamon and cloves.
Step 5

Slowly add the dry ingredients to the zucchini mixture, making sure everything is combined well.
Step 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.
Step 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.
Step 8

Remove pan from heat and add vanilla. Set aside and let the mixture cool to room temperature.
Step 9

Beat in powdered sugar until desired frosting consistency. Frost cooled cupcakes.
Step 10

Makes 18-24 cupcakes.
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