Menu Enter a recipe name, ingredient, keyword...

Zucchini cupcakes

By

Google Ads
Rate this recipe 4.6/5 (36 Votes)

Ingredients

  • 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

Details

Servings 20
Adapted from baking.food.com

Preparation

Step 1

1 In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
2 Combine dry ingredients; add to the egg mixture and mix well.
3 Add zucchini and mix well.
4 Fill greased or paper-lined muffin cups two-thirds full.
5 Bake at 350°F for 20-25 minutes or until cupcakes test done.
6 Cool for 10 minutes before removing to a wire rack.
7 For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
8 Cook and stir for 2 minutes.
9 Remove from the heat; stir in vanilla.
10 Cool to lukewarm.
11 Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
12 Frost cupcakes.

You'll also love

Review this recipe

Mom's Zucchini Bread Zucchini Side Dish