Read reviews (176)
Rate recipe
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
This recipe is:
Contest Winning
Nutritional 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.
Originally published as Zucchini Cupcakes in Taste of Home August/September 1997, p25
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 16, 2013 by ojc0806
The frosting is heavenly!!! Great way to sneak veggies into the kids.
Reviewed on Nov. 07, 2012 by Roxyfox
I made these gluten free and sugar free, still very good!
Reviewed on Oct. 21, 2012 by AidansMama723
This was a great hit as treats my son's birthday party
This was a great hit as treats my son's birthday party!
Reviewed on Sep. 19, 2012 by kcinto
Absolutely delicious!
Reviewed on Sep. 19, 2012 by taylorclan4us@yahoo.com
I seriously think these are THE BEST things that I have ever eaten! The cupcakes were so moist and yummy and the frosting... OH WOW!! Delicious :) If you leave them unfrosted, they are more like a muffin and are still very good. But really, though, you want the frosting!
Reviewed on Sep. 18, 2012 by greatmom4girls
Made this tonight! GREAT flavors, they blended so well! Thanks so much! These are so moist and delicious!
Reviewed on Sep. 15, 2012 by juliedont
This cupcake is so moist and delicious....I had to play with the frosting a bit to get it to the right consistency but the flavor is out of this world..
Reviewed on Sep. 08, 2012 by LindaAWilson
This is a great way to use zucchini from the garden. The last time I made them I substituted 1/4 c. of the oil with Lemon Olive Oil and added the zest of one lemon. Plus added about 1/2 c. soft cream cheese to the frosting. They disappeared. Yum!
Reviewed on Sep. 08, 2012 by mymarchcuties
These are probably the best cupcakes I have ever tasted! I have made them a lot over the last couple of years and always get rave reviews. The last time I made them, I did not have any orange juice but I did have apple juice so I used that instead. They were actually better which I did not think was possible. The apple juice changed the texture and they were much more moist and smooth. I dip the top of the cupcakes in the frosting when it is still warm and it makes a nice smooth finish as I do not like as much frosting as it shows in the picture. I also make these gluten free for my daughter and substitute gluten free flour and I can't tell the difference. I freeze these for her and they are wonderful even months later out of the freezer.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013