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Zucchini Cupcakes Recipe

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I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert you actually forget you're eating your vegetables, too! —Virginia Breitmeyer, Craftsbury, Vermont

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18-24 Servings
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Directions

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 244 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 236 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.

Zucchini Cupcakes published in Taste of Home August/September 1997, p25

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Reviews for Zucchini Cupcakes (23)

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Reviewed on Oct. 17, 2009 by sugarlou

This is our new favorite zucchini recipe. The frosting is just like my mother in law's Danish fudge.

Reviewed on Sep. 20, 2009 by towanda7

I love feeding my grandkids healthy desserts. They truly devoured these. The first time I made them they were very dense. I set the grated zucchini in a colander to drain before I made them the next time and they were perfect.

Reviewed on Sep. 20, 2009 by pjdour

These are a favorite with my kids. They love them!

Reviewed on Aug. 18, 2009 by Karav

My favorite of all my zucchini recipes!

Reviewed on Aug. 13, 2009 by ppeart

re: zucchini cupcakes---these are so moist and full of flavor--if you don't want to frost em just have them with cool whip!!

Reviewed on Aug. 10, 2009 by browneyes326

Best cupcakes I ever made. Great cake & great frosting. They compliment each other so well.

Reviewed on Aug. 07, 2009 by salemlady1955

I will try them some time I only make cupcakes during the holidays and birthdays Shirley195

Reviewed on Aug. 05, 2009 by jane428

GREAT cupcake the frosting was yummy!

Reviewed on Jul. 21, 2009 by Chris Recipes

I baked in a 9x13 pan for 31 min., substituted milk for OJ and omitted cloves. Great! Use 1 1/2 c. powd. sugar for frosting, otherwise it's too stiff to spread