Zucchini Cupcakes

Zucchini Cupcakes
Zucchini Cupcakes

PREP TIME

30

minutes

TOTAL TIME

55

minutes

SERVINGS

24

servings

PREP TIME

30

minutes

TOTAL TIME

55

minutes

SERVINGS

24

servings

Ingredients

  • 3

    Eggs

  • 1 1/3

    Cups Sugar

  • 1/2

    Cup Vegetable 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

Directions

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake: 350 Degrees Cool 10 minutes before removing to wire rack Caramel Frosting: 1 Cup Packed Brown Sugar 1/2 Cup Butter or Margarine 1/4 Cup Milk 1 Tsp Vanilla extract 1 1/2 to 2 Cups Confectioners sugar Combine brown sugar, butter and milk in a sauce pan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat & stir in vanilla. Cool to lukewarm. Gradually beat in confectioners sugar until frosting reaches spreading consistency

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