Zucchini Cupcakes

By dmscott52

First made 10/4/2016. Delicious, did not frost. They freeze well

Ingredients

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

Preparation

Step 1

1. Preheat oven to 350 degrees. Beat first five ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.

2. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool cupcakes 10 minutes before removing to wire rack.

3.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.

4. Gradually beat in confectioners'sugar until frosting reaches spreading consistency. Frost cooled cupckes.