Zucchini Cupcakes

By sharon_rm2010

Taste of Home - September 2016

Ingredients

• 3 large eggs
• 1 1/3 cups sugar
• 1/2 cup granola oil
• 1/2 cups orange juice
• 1 tsp almond extract
• 2 1/2 cups all purpose flour
• 2 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cloves
• 1-1/2 cups grated zucchini
• FROSTING
• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1 tsp vanilla
• 1 1/2 to 2 cups icing sugar

Preparation

Step 1

Preheat oven to 350. Beat first five ingredients. Combine dry ingredients ; gradually add to egg mixture and blend well.
Fill paper-lined muffin cups 2/3 cups two-thirds full. Baked until a toothpick inserted in center comes out clean 20-25 minutes. Cool cupcakes 10 minutes before removing them to a wire rack.
For frosting: combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm
Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost cooled cupcakes.
327 calories per cupcake"........... Yikes!!!