Zucchini Cupcakes with Caramel Frosting

By srumbel

These delicious Zucchini Cupcakes are perfect with or without the frosting. Recipe on HoosierHomemade.com

Ingredients

• Zucchini Cupcakes
• 3 Eggs
• 1 1/3 cups Sugar
• 1/2 cup Oil
• 1/2 cup Orange Juice
• 1 teaspoon Almond Extract or Vanilla
• 2 1/2 cups Flour
• 2 teaspoons Cinnamon
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/2 teaspoon Ground Cloves
• 1 1/2 cups Zucchini, grated
• Caramel Frosting
• 1/2 cup (1 stick) Salted Butter, softened
• 1/2 cup (1 stick) Unsalted Butter, softened
• 1 cup Shortening
• 1 tablespoon vanilla extract
• 4-6 tablespoons very cold milk
• 8-9 cups Powdered Sugar
• 1/3 cup caramel ice cream topping, slightly warmed

Preparation

Step 1

Preheat oven to 350 degrees
Fill muffin tin with cupcake liners
Cupcakes
Wash and grate zucchini, set aside
Whisk together dry ingredients, set aside
In a large bowl, combine the eggs, sugar, oil, vanilla and orange juice
Gradually add dry ingredients
Stir in zucchini
Note: Batter is a bit runny, but it bakes up perfectly
Fill cupcake liners about 2/3 full
Bake at 350 degrees for about 12-15 minutes or until a tooth pick inserted in the middle comes out clean
Cool completely

Caramel Frosting
In a large mixing bowl, cream the butters and shortening until smooth, about 3-5 minutes
Add vanilla and cream together
Gradually add 4-5 cups of powdered sugar
Alternating with a couple tablespoons of milk
Gradually add remaining powdered sugar, alternating with more milk until desired consistency
Stir in caramel topping until smooth
Frost cooled cupcakes

Notes

You may have extra frosting, depending on how much frosting you add to the cupcakes. The recipe minus the caramel topping makes a delicious Buttercream Frosting. You may want to divide the frosting and save some without the caramel for another batch of cupcakes.