Zucchini Cupcakes II

By Addie

"A great way to use up some of that zucchini! It is basically a spice cake with zucchini hidden in it. The icing is wonderful and the cupcakes are very moist. Kids & adults alike love them."

Ingredients

• Cupcakes:
• 3 eggs
• 1 1/3 cups sugar
• 1/2 cup vegetable oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 1/2 cups shredded zucchini
• ..........................................
• Frosting:
• 1 cup packed brown sugar
• 1/2 cup butter or 1/2 cup margarine
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2-2 cups confectioners' sugar

Preparation

Step 1

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350°F for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes.
Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
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REVIEWS:

Mmmm! I love this recipe! My kids were eating the cupcakes without frosting and loving it. However, the frosting makes the cupcake all the better. Although I did have a teenage daughter who scraped off the frosting because it was too sweet for her. The rest of us adored it! Thanks for the yummy way to use my zuch!

These cupcakes are so scrumptious! I did change a few minor things: used 1 1/2 teaspoons cinnamon and 1/2 teaspoon cardamom, and used 1/4 cup vegetable oil and 1/4 cup applesauce. I'm sure my cupcakes would have turned out incredibly moist if I'd made them with all the oil called for, but they were just fine as is. That icing is to die for! My hubby had to pull the pan out of my hands after I was done frosting the cupcakes, because I kept eating what was left over! So good, thank you!

I've been making these for years now and everyone always loves them. They're definately one of my all time favorite recipes! A great twist for cupcakes.

I love this recipe. My husband couldn't get enough of them. I used grated zucchini from my freezer. I thawed the zucchini and drained part of the liquid off of 2 cups of zucchini to make 1 1/2 cups. They turned out yummy. Bet they are even better with fresh zucchini. Can't wait for the zucchini out of our garden.

Delicious! My frosting followed the upper measurement for confectioner's sugar and came out creamy, though those who like less sweet frostings should definitely use the minimum. The cake was moist and flavorful. The cupcake with the frosting hit the perfect balance of sugar and spice.

Made a cake instead of cupcakes for this (only because at the last minute realized I was out of liners LOL). Gave it to my BF to take to work and told him *not* to tell them it had zucchini in it (they snub their noses if it does). He said they wolfed it down and then he told them! High compliments, this was very tasty!! Yum! Excellent spice cake with a hidden surprise of zucchini. The icing does not make a lot and initially I thought I might have to make a second batch, but it is really sweet and a great balance to the cupcakes as is, any more would be too much. Thanks for the great recipe! * With apprehension I held up a newly iced cupcake for my husband to try as he walked by with his arms full. I just knew his crazy palate would tast the zucchini and gag. He is so freaking picky! His exact response, "Mmmm, THAT is really good. Hold onto it. I'll be back in a second for the rest of it". haha He ate 4 before bedtime. Good thing he is a gym addict!