Zucchini Cupcakes (Taste of Home)

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert you actually forget you're eating your vegetables, too! —Virginia LaPierre, Greensboro Bend, Vermont Prep: 20 min. Bake: 20 min. + cooling This recipe is: Contest Winning

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Zucchini Cupcakes (Taste of Home)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • Ingredients

  • 3

    eggs

  • 1-⅓

    cups sugar

  • ½

    cup canola oil

  • ½

    cup orange juice

  • 1

    teaspoon almond extract

  • 2-½

    cups all-purpose flour

  • 2

    teaspoons ground cinnamon

  • 2

    teaspoons baking powder

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • ½

    teaspoon ground cloves

  • 1-½

    cups shredded zucchini

  • CARAMEL FROSTING:

  • 1

    cup packed brown sugar

  • ½

    cup butter

  • ¼

    cup 2% milk

  • 1

    teaspoon vanilla extract

  • 1-½

    to 2 cups confectioners' sugar

Directions

Directions In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.


Nutrition

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