Zucchini Cupcakes with Carmel Frosting

1
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.

Rating:

★★★★★ 3 votes

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

How to Make Zucchini Cupcakes with Carmel Frosting

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.

Printable Recipe Card

About Zucchini Cupcakes with Carmel Frosting

Course/Dish: Cakes
Other Tag: Quick & Easy



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