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


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


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.

About Zucchini Cupcakes with Carmel Frosting

Course/Dish: Cakes
Other Tag: Quick & Easy