Print Options

Back to Zucchini Cupcakes >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Zucchini Cupcakes

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 LaPierre, Greensboro Bend, Vermont

18-24 ServingsPrep: 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, cubed
1/4 cup 2% 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 inserted near the center comes out

2 of 2

Zucchini Cupcakes (continued)

Directions (continued)

clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the 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.