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Zucchini Cupcakes


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  • 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


Servings 24
Preparation time 30mins
Cooking time 55mins


Step 1

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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