Zucchini Cupcakes 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

Reviewed on Oct. 21, 2012 by AidansMama723

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.

Reviewed on Sep. 05, 2012 by lovemom3

amazingly yummy!! the frosting was so good and the cupcakes were super moist. the family LOVED them:) def make again

Reviewed on Sep. 03, 2012 by No_Time_To_Cook

Loved the frosting! Cupcakes were a little dry and I only baked them 20 min. Would try 15 next time.

Reviewed on Sep. 03, 2012 by Oceanwave

So easy & so moist!! Everybody loved them!!

Reviewed on Sep. 01, 2012 by LindaAWilson

I love this recipe - great use for all the zucchini in the garden! I am lucky to live in an area with an Olive Festival, so I have Meyer Lemon Olive Oil. Substituted 1/4 c. of that for part of the Canola Oil and added the zest of a lemon. Super fragrant and a great added touch!

Reviewed on Aug. 29, 2012 by HeatherHH

The caramel frosting is absolutely outstanding. The cupcakes themselves, however, were just okay, and really tasted more like a muffin than a cupcake. I have a chocolate cake with caramel frosting recipe that is really good, and I'd make that in cupcake liners before I'd ever make this again.

Reviewed on Aug. 25, 2012 by JkayC

Moist & Delicious!

Reviewed on Aug. 21, 2012 by natnow101

Great Cupcakes! 5 Stars!

Reviewed on Aug. 18, 2012 by tfb1108

Huge hit! Everyone loved mine - which I did modify a bit. I didn't have OJ so used lemonade. I figured it was citrusy and would add the needed tang. But I didn't think that cloves would work well with the lemon so I skipped that and, for the same reason, used vanilla extract instead of almond. These were light and airy, a good cake texture. The icing was fabulous, a new family favorite. Let your caramel mixture cool. Since I didn't have the time to wait, I cooled it in a ice bath. Wonderful recipe.

Reviewed on Aug. 18, 2012 by maureenc99

Made this for a party we were having & everyone loved them! I changed them a little to make them gluten & dairy free by using dairy free margarine instead of butter & sorghum flour & xanthum gum instead of all-purpose flour. They turned out great & no one could tell that they were gluten free!

Reviewed on Aug. 17, 2012 by lenorw

Very good. These were moist and not too sweet or too veggie. Delicious!

Reviewed on Aug. 13, 2012 by kitchenmaid

Very tasty, Since I have an abundance of zucchini , it was a perfect use for some.....Frosting was great also.. A keeper for sure.

Reviewed on Aug. 12, 2012 by ottis_1

very good but the frosting was a little tricky. kinda came out a little runny but not bad

Reviewed on Aug. 08, 2012 by sfprincess

Really delicious, probably the best cupcakes I've ever made. The frosting is perfect and a great recipe alone. It's a wonderful blend of a branny taste with a sweet one.

Reviewed on Aug. 07, 2012 by eltaco

These cupcakes are the best! My kids loved them which was the best part! But when I did the frosting it started to melt.....nest time Ill add more cofectioners suger!

Reviewed on Aug. 06, 2012 by kyledrew

I made these cupcakes on a whim for a pot-luck picnic. They were delicious and I had many requests for this recipe.

Reviewed on Aug. 05, 2012 by geopchick

These were delicious. Granted, my frosting looked nothing like the picture (not as fluffy), but the taste of both the cupcakes and the frosting was outstanding. This won rave reviews with my family, the neighbor kids, and my coworkers (I made a dozen cupcakes for home and then used the rest of the batter to make a small cake that I took to work). Everyone loved the frosting and I had a bunch left over, so I used it on some gluten-free apple muffins I'd made for my daughter (since she couldn't eat these). Would definitely make these again and am going to experiment with a GF version and with using more zucchini.

My husband tried to get me to agree that he could have as many as he wanted since "they contain veggies!" Hahah.

Reviewed on Aug. 05, 2012 by Doris H

Do these come out moist if made in 9 x 13 pan instead of cupcakes?

Reviewed on Aug. 04, 2012 by MakOlilli

They were amazing!! I used zucchini fresh from the farmers market. My kids loved them and we shared them with the grandparents!

Reviewed on Aug. 03, 2012 by catgrl_22

I was a little dissapointed. Cupcakes turned out on the dry side. Perhaps the bake time should be reduced. Will not make again. I will stick to my no fail zucchini bread.

Reviewed on Aug. 02, 2012 by kroelens

Amazing! Frosting was very sweet, I added the entire 2 C of powdered sugar and I wish I would have added a little less. But these were fantastic!

Reviewed on Aug. 02, 2012 by ktbaby22

Very tasty!

Reviewed on Aug. 02, 2012 by karolk

The recipe made 24 so I shared them with my parents and some of their neighbors at a senior complex. Everyone loved them, frosted or unfrosted! Great zucchini recipe!!

Reviewed on Aug. 01, 2012 by mmost

AWESOME! Smells delicious and tastes even better.

Reviewed on Aug. 01, 2012 by Milysa

I received free over grown yellow squash, so I substituted them for the zucchini. It was delicious.

Reviewed on Aug. 01, 2012 by bakergirlmd

I forgot to add for the frosting: After the milk/brown sugar cooks, remove from heat and add the vanilla. Cool.

Reviewed on Aug. 01, 2012 by bakergirlmd

I like this recipe, but would substitute vanilla for the almond extract, as I think it would overpower the more earthy cinnamon and cloves. Also, I would suggest adding chopped nuts to the batter--walnuts or pecans--maybe a 1/2 cup, depending on your preference.

Also, for the frosting, I think you would run into problems adding the melted butter, brown sugar and milk with the confectioners sugar (as a preference, I would subsitute skim milk for the 2%). I would do the icing a bit differently. Warm the milk and brown sugar on the stove until the sugar dissolves. Soften butter slightly in the microwave, then place in a stand mixer and mix until smooth. Add confectioners sugar and mix. Add cooled brown sugar/milk mixture to the above and mix until the frosting is combined. Add additional confectioners sugar to achieve a spreadable consistency for frosting.

Reviewed on Aug. 01, 2012 by lauriewiltsern

These cupcakes were amazing and we all loved the caramel frosting too! This will be my 'go to' recipe for zucchini from now on.

Reviewed on Jul. 31, 2012 by FACteacher

I used applesauce rather than oil. Next time I make them I will use half oil/half applesauce to remedy their dryness at the edges. They stuck to the baking papers.

Reviewed on Jul. 31, 2012 by jaslyn

RAVE reviews from everyone!!! Do NOT skip the frosting,.. that makes it! And the bonus is that now I can make my own caramel (without the high fructose corn sryup that all store bought has)! Excellent, I changed things a bit - a bit more spices, less salt, 2.5 cups of zucchini and I also replace some of the wheat flour with oat flour for a more "healty" benefit,.. result, it was more moist with extra cup of zucchini and also healthier. Incredible!!!

Reviewed on Jul. 25, 2012 by smbrenny

Delicious! I put chopped walnuts on top of the frosting.

Reviewed on Jul. 21, 2012 by kozy2

great recipe, made these for party,there were none left

Reviewed on Jul. 18, 2012 by Rube1234

One word: Phenomenal!

Reviewed on Jul. 17, 2012 by Originaltatie

The better one that I eat!

Reviewed on Jul. 16, 2012 by mrichards1993

These were fabulous! The icing is so tasty, but very sweet. I did have to add extra powdered sugar to get the right consistency. The next time that I make these I am going to try adding cream cheese to the frosting. I think the cupcakes were better the second day as the favors had time to meld.

Reviewed on Jul. 12, 2012 by AnnKup

Wow! I made the recipe as directed. (I did put the icing saucepan in a bowl of ice water when I was beating the icing so it chilled faster.)The cupcake is very delicately spiced, and the caramel icing is sooo yummy! Fortunately I prepared them to share with friends - otherwise I think my family would have wiped out the whole batch on their own!

Reviewed on Jun. 28, 2012 by justmbeth

Great alternative cupcake. Family thought they tasted like pumpkin pie in a cupcake wrapper.

Reviewed on Jun. 25, 2012 by rondha sullivan

i made these today my husband and son said these are execelent they we easy to make i added about 1\2 cup more zucchini cooked only for about 12 min the frosting is really good but hard time getting it the consistancy i wanted but u should try them they're greatttttt u wont be disappointed

Reviewed on May. 23, 2012 by KariKaia

Mouth watering! Everyone I made these for loves them!

Reviewed on Feb. 17, 2012 by gracewilliams

These cupcakes were so good! My family loved them. I made them in the morning, and they were a nice snack for breakfast. I would definitely make these a lot!

Reviewed on Dec. 05, 2011 by spiker1

Great way to use zuchinni from my garden!

Reviewed on Nov. 15, 2011 by MissShadow02

<p>I made these for the women I worked with and they love them even the younger girls loved them they could notbelieve the cupcakes had good for you Zucchini in them! One lady said she didn't like Zucchini but she loved the cupcakes, and wanted the recipe!</p>

Reviewed on Nov. 14, 2011 by Jilly_D

Turned out great! The frosting turned out more like an icing for me, either way it was delicious, had a maple taste to it.

Reviewed on Oct. 21, 2011 by colleyho

After an abundant supply of zucchini I made these cupcakes several times this summer. Some went to work and many stayed home. I got rave reviews for these and even several requests for the recipe. As a TOH field editor I would highly recommend this recipe. It is an exceptionally easy recipe to make, the cupcakes were delicious and the icing was good also. If you wish to speed the icing process up a bit you can place the cooked part in ice and use an electric mixer. This way you can get to the finished product sooner. I froze several packets of zucchini premeasured just to make these in the winter. Try these you won't be dissapointed.

Reviewed on Oct. 21, 2011 by svigenerisunus

This recipe is awesome!

Reviewed on Oct. 17, 2011 by galinthewoods

With the frosting it is definitely a "dessert." Without it, you could call it dessert or a muffin, depending upon your individual taste. Although I love chocolate chips in zucchini cake/bread as much as "the next person," it really is refreshing to have this one sweetened by the caramel icing. It's an original and a flavor combination that works for me.

Reviewed on Oct. 02, 2011 by ChristaHarold

I just love these about as much or more than pear muffins.

Reviewed on Sep. 28, 2011 by lauriewiltsern

Everyone that I shared the muffins with loved them! The recipe is now in my recipe box!

Reviewed on Sep. 22, 2011 by cpeace

I made "mini" cupcakes for my husband to take to work; half frosted the other half plain. I ate one of each and they were moist and delectable. My husband thought I was crazy and said no one is going to eat zucchini cupcakes. They were gone by the end of the day and two weeks later, he came home with a special request to send in more!!!

Reviewed on Sep. 17, 2011 by candice.c

Very good but the icing makes this cupcake complete.

Reviewed on Sep. 13, 2011 by colleyho

I made this recipe recently. For the cupcake I followed the recipe exactly

Reviewed on Sep. 11, 2011 by colleyho

This is a very easy recipe to make. The texture of the cupcakes are firm, almost like a sponge cake. They have just the right amount of flavor. I could not pick up on the orange juice flavor in the cupcakes. I followed this recipe exactly, however if you are not a fan of cloves you could easily leave them out and not ruin the flavor. I would suggest if using frozen zucchini to let it thaw in a strainer first.

The caramel frosting was very easy to prepare and flavorful. I used a bag to pipe it on. I also helped cool it down by continuously beating with my mixer in a bowl of ice, this way I could add the powdered sugar faster and the frosting became a nice texture quicker. Very good, made a double batch the first time, would definitely make again.

Reviewed on Sep. 11, 2011 by michelle12468

These were heavenly but next time I am doubling the caramel sauce and saving half to drizzle over the frosting it was sooo good!

Reviewed on Sep. 08, 2011 by anaJG

I absolutely loved these you would never guess they have zucchini in them very good, even the icing is delicious

Reviewed on Sep. 05, 2011 by allaboutcookies86

I like trying new things and my Mother was talking about making zucchini bread which I don't believe I have ever eaten, but for some reason sounded good. I came across this recipe. I LOVE carmel so the idea of a carmel frosting on top sealed the deal. I just completed baking and frosting my cupcakes. They are pretty good. Like a spice cake as one review said. They weren't as moist as I had imagined from the reviews. I think I will make them bigger next time. I don't believe I made them big enough for the moistness. The carmel frosting is DEFINITELY worth the time and effort it takes to make it. I know I will use it on cakes and other things. It is DELICIOUS! I put the left over frosting in the fridge to put on brownies or something later. Or just eat like carmel. Thank you for the healthy alternative to normal cupcakes. We will see what my coworkers think of it tomorrow when I take it to work.

Reviewed on Sep. 04, 2011 by senzascusa

Absolutely fantastic like everyone said. I expected nothing less. I too, like others, cut down the sugar and they were still fantastic. Could probably cut even more as icing makes up the sweetness. These tasted fantastic even without icing.

Reviewed on Sep. 03, 2011 by robynrenee

I made these cupcakes with my granddaughter and they were delicious. She carefully spooned the flour into the measuring cups without packing...and mixed together dry ingredients just until flour was blended. Her cupcakes were soooo tender.

Quite by mistake we ended up making 'maple bar icing' instead of frosting by adding two sticks butter, instead of one, and some additional confectioner sugar so icing could be swirled around on top of cupcakes. My oh my, was it ever delicious!!! Will try the frosting recipe next time, but will be keeping the 'Maple bar icing' for this cupcake as well. Excellent treat for all ages.

Reviewed on Sep. 02, 2011 by idawolf

OUTSTANDING!!!

Reviewed on Aug. 31, 2011 by jajm6

These are amazing! No one is ever going to know that I am using up my zucchini this way!! They are so moist and yummy!

Reviewed on Aug. 31, 2011 by Only by Grace

Very good. Frosting was very sweet, but that can EASILY be solved by not putting as much on. How could you complain?! Nice spice. I can imagine how they would make good gluten free too!

Reviewed on Aug. 30, 2011 by Dcookiebaker

These were great, not oily like most zucchini recipes. For my cooking class, we used a giant zucchini, and scooped out the seeds. We also cut the amount of cloves to 1/4 teaspoon and doubled the recipe which yielded 45 delicious cupcakes. Don't skip the frosting -- it was almost like fudge --yum!!

Reviewed on Aug. 30, 2011 by kegkeg

This was a great recipe - very tasty cupcake - a bit like a spice cake and the frosting went so well with it. Caution, the frosting is very sweet, but it frosting!

Reviewed on Aug. 30, 2011 by pennecandi

These are delicious! My frosting did not come out fluffy as shown, but then my mixer broke before I was done. Very moist. Cake and frosting are a great compliment to each other.

Reviewed on Aug. 29, 2011 by nanascookies

These cupcakes are moist and have a great deal of flavor. I also sometimes substitute cream cheese frosting for the caramel frosting. Still is a big hit for any event.

Reviewed on Aug. 28, 2011 by stressed_lulu

So good...

Reviewed on Aug. 28, 2011 by Jaroburk

Wow! These cupcakes are great; the icing certainly sets these cupcakes apart from the many other recipes available. We made some to share with neighbors and they also enjoyed them much.

Reviewed on Aug. 28, 2011 by shecooksalot

These are so good. It's such a nice alternative to zucchini bread and my kids love them!!!

Reviewed on Aug. 28, 2011 by brandilp421

I used rice flour instead to make gluten free and everyone loved them!

Reviewed on Aug. 28, 2011 by hrcrystalw

I brought these to work and they were a hit! Many of my coworkers were suprised that they were zucchini cupcakes. A couple of people thought that the frosting was a little too sweet so next time I will try the suggestions listed here. Wonderful recipe!

Reviewed on Aug. 27, 2011 by Jessie Fishel

I found that 2/3rd full was a little to much, next time I'll use less. Tastes like spice cake, very moist and everyone loved them.

Reviewed on Aug. 27, 2011 by dpbolen

Just made these cupcakes! What a great recipe! So moist and a great way to use up that zucchini!

Reviewed on Aug. 27, 2011 by MyRedSandals

I am a vegan so don't use eggs, butter or dairy milk when cooking. I substituted 3 Tbls of water + 1 Tbls of ground flaxeed for each egg used. Like other reviewers, I also substituted applesauce for the oil. and reduced the cloves to 1/4 tsp. As for the frosting, I skipped the one presented here - although I could have used vegan butter substitute, soy milk and vegan cream cheese - and instead made a "streusel" topping using 1/4 C flour, 3 Tbls brown sugar, 1/4 tsp ground cinnamon, 1/4 tsp ground allspice (or you could also use pumpkin pie spice), 1 Tbls canola oil and 1 C coarsely chopped pecans, all mixed together and sprinkled on top of cupcakes before they went into the oven. Yum!

Reviewed on Aug. 27, 2011 by Mary_1959

I've been making these since the original recipe came out in TOH. My kids grew up eating these almost every summer, and sometimes with frozen zucchini in the winter. A truly awesome way to use zucchini and enjoy a delicious treat, as well.

Reviewed on Aug. 26, 2011 by god'slillgirl

I LOVE THESE CUPCAKES!!!!!!!! I have amde these many time & each time I get only good compiments & everyone askes for the recipe =D I also entered them in our local fair this year & got 1st Juges fav. best of class & best of show!!! My mom craves these cpucakes all the time ;) Highly recomend them!!!!

Reviewed on Aug. 22, 2011 by jillanglemyer

I have made this recipe again and again. I really think it's the frosting!

Reviewed on Aug. 22, 2011 by Shannon O

I made this recipe using sugar substitute (good hints on the Splenda site on how to bake with it) and added a half cup of ground flax for some added omegas. Moist, tasty and even without the decadent frosting, simply delicious. A real keeper. Thanks for this one.

Reviewed on Aug. 20, 2011 by OhBarbi

May I add...I scooped out all the zucchini seeds prior to shredding the zucs. Also, I put the shredded zuc in a colander for a while and pressed some of the excess juice out. I had maybe a tablespoon of liquid drain off the zucs.

Reviewed on Aug. 20, 2011 by OhBarbi

I followed the recipe to a "tee". These cupcakes were delicious. Texture was perfect. Icing is wonderful. Definitely a keeper!

Reviewed on Aug. 18, 2011 by Kdavis50

I did not use the cloves and the recipe was fantastic without them!

Reviewed on Aug. 18, 2011 by Kdavis50

Excellent recipe, the cupcakes went to my husbands work and they fought over them! Very moist and full of flavor! Thank you

Reviewed on Aug. 15, 2011 by karisue10

I have been subscribing to Taste of Home since 1994, which is around the time that this recipe appeared as a contest winner. I have made it many times and it is fantastic! Some of the best cupcakes I have ever eaten.

Reviewed on Aug. 13, 2011 by LynneD

I made 2 batches of these for my husband to take to work. They were a huge hit. I kept some home with no icing on them because I can't have dairy, and they were really good with no icing too! If I were to change anything, I might use a touch less cloves. I think people that don't like the intensity of cloves won't like these much, so try them with less and you might find another way to use all those zucchini!

Reviewed on Aug. 10, 2011 by tkdgal

sounded good, but, sorry didn't care for it

Reviewed on Aug. 10, 2011 by nanadean1

Made these and boy did they get raves! The caramel frosting was fabulous as well.

Reviewed on Jul. 30, 2011 by bayrack101

These were very good. Loved the spices and icing made it so good.

Reviewed on May. 09, 2011 by 1HotFantasy

OMG! Made for a bar-b-que.... ALL I HAVETO SAY IS EVERYONE WAS ASKING 4 THE RECIPE. THEY LASTED A WHOLE HR ON TABLE... FRIENDS WANTED MORE LOL I MADE 3 BATCHES FOR 30 PEOPLE ..

Reviewed on Apr. 28, 2011 by JCP24

I'm not a big zucchini fan but I loved these. My fiance and his kids really like zucchini so I thought I'd try it. I was really impressed and the caramel icing was very good. I definitely will make these again.

Reviewed on Apr. 27, 2011 by verabb

such a good recipe.! really like the cake and the frosting!~

Reviewed on Mar. 24, 2011 by LisaB123

These cupcakes are delicious! Definitely a new family favorite.

Reviewed on Feb. 20, 2011 by tammy.d.martin

I made this recipe today and it was great! Everyone loved it, and it smells wonderful baking! The caramel icing just made it that much better!

Reviewed on Feb. 11, 2011 by melinanie

We love these! Anyone I've made them for has asked me for the recipe. The frosting is to die for.

Reviewed on Sep. 19, 2010 by crinehart

I love these! I didn't have almond extract so I used vanilla instead in the actually batter they still turned out delicious!

Reviewed on Sep. 17, 2010 by poorlin4

Very delicious and moist!

Reviewed on Sep. 16, 2010 by darlingdori

I've been making these cupcakes for years from the original recipe printed in a ToH magazine from the '90s. They are outstanding! The cupcakes are moist and spicy. The frosting is wonderful! I do end up with more frosting than I need though.

Reviewed on Sep. 10, 2010 by kandy1271

Very good recipe! The frosting is a little time consuming. Next time I will just use a quick cream cheese frosting to cut back on time a little.

Reviewed on Sep. 03, 2010 by silly girl

I have already written something about this recipe but I have to write again. Previously I used my mom's zucchini recipe and this frosting recipe. I decided to try this recipe just as it is written and they were incredible. I did not drain the zucchini either...and there was a lot of liquid too. This is how good they are...I first made them and accidentally added 1 third cup sugar instead of 1 and a third cup ( my bad handwriting). My 6 nephews and nieces ran in from outside and grabbed one even though I told them what I did. They were all gone in less then 5 minutes!!! I personally didn't care for them but they still raved about how good they were. I then made a second batch...to me it was much better:))

Reviewed on Sep. 01, 2010 by rhonda1

I have been making these for years. They are my daughters favorite. She especially loves the icing. They are so moist. Most of the time people wrinkle their nose when I tell them what are they then they are asking for the recipe as soon as they taste of them.

Reviewed on Sep. 01, 2010 by salliegadden

The cupcakes were moist & were liked by the crew of volunteers at the food pantry. I did not like the frosting, much too sweet, so instead frosted them with cream cheese frosting.

Reviewed on Aug. 29, 2010 by smjrks

WOW, this is a great recipe, I did add nuts and raisins. I will make this again and again.

Reviewed on Aug. 27, 2010 by ndellabi

Made the cupcakes for friends and it was a big hit. Great way to use up the extra zucchini in the garden. The almond extract makes it unique. It is also delicious with Philadelphia Cream Cheese frosting, although the maple is very good and easy to make. Cream Cheese gives it a different but excellent flavor also.

Reviewed on Aug. 25, 2010 by r&ao

This was a nice treat! The frosting is very sweet, but my family loved it. I think they tasted much better the second day as the flavors seemed to blend more, and the intensity of the frosting seemed to mellow a bit.

Reviewed on Aug. 24, 2010 by llwphw

Were easy to make, tasted great...quite moist. Did add some cream cheese to the original frosting.

Reviewed on Aug. 24, 2010 by koolcooky

Absolutely loved these cupcakes. Loved the carmel frosting on the spicy cake.

Reviewed on Aug. 23, 2010 by chrisboyce

Not sure what everyone was so impressed with. I made these and they were really dry. Maybe I just didn't add enough Zucchini but still I had to smother my cupcake in creamcheese frosting to eat it. To be fair I did not try the caramel frosting.

Reviewed on Aug. 23, 2010 by grluigi

Very good cupcakes! Great spice flavor in the cupcake combines really well with the caramel frosting! My husband said it's THE best cupcake he's ever had! I made them exactly as written. It made exactly 24 perfect size cupcakes. Will definitely keep this recipe handy to use often!!

Reviewed on Aug. 23, 2010 by Barbie03

I've already made these 3 times. Took them to a family get together and they were a hit!! Really good and moist.

Reviewed on Aug. 23, 2010 by Sam's Mom

I tried these cupcakes and gave them away. Everyone just loved them. I had to try one for myself since I was getting such great reviews. They are great. I most definitly will make them again. But keep more than one for myself.

Reviewed on Aug. 23, 2010 by dawnlog

Mine were a bit dry, even though I didn't drain my zucchini. Good flavor, great frosting. Leave the frosting get to room temp before adding confectioner's sugar and you won't have any problems with the consistency.

Reviewed on Aug. 23, 2010 by rondha sullivan

i made these for a sale at work they loved them rondha sullivan

Reviewed on Aug. 23, 2010 by anisha

This recipe was easy to make and delicious!!

Reviewed on Aug. 23, 2010 by jsnjsc

These were wonderful muffins. The frosting was the icing on the cake! Great recipe!

Reviewed on Aug. 23, 2010 by mamuwubu

These were gone in a flash. We did opt for a cream cheese frosting. A nice light texture, not too sweet, but YUMMY!

Reviewed on Aug. 23, 2010 by karadenise

These were so delicious, espcially the frosting! People just raved about how delicious they were! I would definitely make it again.

Reviewed on Aug. 23, 2010 by sue cirillo

Great Cupcake! These cupcakes were super moist and delicious. The icing was a bit sweet but the caramel flavor was excellent . I will definitely make these cupcakes again. Everyone LOVED them

Reviewed on Aug. 23, 2010 by korycle

Yummy and semi-healthy! Even those who gave me a funny look when I told them what kind it was were happy they tried it. I am ready to make some more this weekend!

Reviewed on Aug. 23, 2010 by decadent2

I made the cupcakes for a potluck and was more than pleased with the flavor. All those that tried them, loved them.

Reviewed on Aug. 23, 2010 by emarie53190

They were delicious!! I'll definitely make them again... I didn't make the frosting though,, maybe next time,,but instead I put on my favorite which is Cream Cheese Frosting...

Reviewed on Aug. 23, 2010 by aimsman27

Delish!. I had to use extra powdered sugar to get the frosting a little thicker, but it was a fantastic flavor! Will def.make again!

Reviewed on Aug. 23, 2010 by Superju

Easy to make. Frosting took a while because of letting it cool, but well worth the effort!

Reviewed on Aug. 23, 2010 by Alouette

I made 24 mini muffins and 12 regular muffins with this recipe......delicious! I didn't peel or drain the zucchini and used half green and half yellow zucchini. Men especially loved the frosting.

Reviewed on Aug. 23, 2010 by HFry

I make these every summer and we all love them!

Reviewed on Aug. 22, 2010 by blclemmer

Great recipe. Very easy to make and everyone enjoyed them

Reviewed on Aug. 20, 2010 by tyler751

OMG these are wonderful I made them yesterday and another batch today. The icing is really good and I also did some with a Cream Cheese icing. And they even taste just as good with no icing.

Reviewed on Aug. 17, 2010 by chris and jenn

My frosting did not turn out like the picture but the cupcakes were great. I love the OJ and extract in them!

Reviewed on Aug. 16, 2010 by maggieaw

Absolutely scrumptious! I am with the reviewer Sillygirl- I do not peel or seed my zucchini or squeeze out moisture. I used a smallish tender zucchini. The cupcakes turned out beautifully. I wasnt sure about the frosting either, although it turned out ok and tasted Outrageously fabulous- next time I will add cream cheese and more confectioners sugar to make the frosting more fluffy but still have that fabulous carmel taste! The flavors are the best! Great recipe find! Thanks- Loved it!

Reviewed on Aug. 16, 2010 by NanaSueLeavitt

Came across this recipe about 10 years ago in Taste of Home - LOVE it. I even grate & freeze just the amount of zucchini I need & use it all through the year. YUMMY!

Reviewed on Aug. 15, 2010 by jaynjen

Very delicious, but for me I'd cut the cloves by half or leave them out and use applesauce instead of oil. My family enjoyed the smell of these as they were cooking just as much as when they got to eat them!!! Will definitly use the frosting on other breads, YUMMY!

Reviewed on Aug. 14, 2010 by Sweet01

Delicious! Love the frosting!

Reviewed on Aug. 14, 2010 by nelda h. till

Sooooooo delicious!!! Can't wait to make them for my grandchildren and Agape Celebration at church. Great even without the frosting.

Reviewed on Aug. 14, 2010 by tbearss

I have made these for years and my kids gobble them up! I never drain the zucchini and they always come out moist and perfect.

Reviewed on Aug. 13, 2010 by BonRic

followed another's advice and cut the sugar to 1 cup, replaced a little over half the oil with applesauce. Baked in bread loaf pans, one with walnut pieces, another with blueberries at 375 for 45 min. Cut the frosting recipe in half, and added more milk to make a glaze. Yummy!

Reviewed on Aug. 13, 2010 by silly girl

Firstly, I never peel or seed my zucchini. My mom's recipe for the cupcakes are similar so i just used hers. I made the frosting and it was more like a glaze..should i cool it completely before adding conf. sugar? Instead of putting it in when it's lukewarm? It definately did not look like the picture. I then added a pack of cream cheese and more conf. sugar and it turned out fabulous!!

Reviewed on Aug. 13, 2010 by anncash

When I make zucchini cupcakes I do not drain the Zucchini but throw in some whole bran till right consistency.

Added fiber and health benefits, the kids love them.

Reviewed on Aug. 13, 2010 by jslvsclf

This is a very good recipe; thanks!

*Yes, drain the zucchini.*

Reviewed on Aug. 12, 2010 by tiggermari2

These spicy cupcake are awesome!This will be made over and over!

Reviewed on Aug. 10, 2010 by DakotaCook

These cupcakes are great! I reduced the sugar in the cakes to 1 cup, and they were still plenty sweet enough.

Reviewed on Aug. 10, 2010 by taraearly

These are absolutely wonderful!!!

Reviewed on Aug. 09, 2010 by ceb219

Question... Do you have to drain the zucchini to release the moisture?

Reviewed on Jul. 26, 2010 by brunkta

Made these cupcakes for our family gathering. They were a HUGE hit! Love, love, love them.

Reviewed on Jul. 25, 2010 by ktrum

Between having a crazy amount of zucchini to use and it being a lovely cool day, my friend and I wound up at this webpage and we just gotta say -- DELICIOUS. The spice and caramel combination is just awesome.

Reviewed on Jul. 21, 2010 by ahenry

Really good. I used apple juice instead of orange and cream cheese icing. Worth making again.

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

Reviewed on Feb. 04, 2009 by aaemgilbert

Very Yummy, and the frosting is Fabu!

Reviewed on Sep. 25, 2008 by anniegpro

Reviewed on Aug. 28, 2008 by lollygag_CA

They are good, but even though there is zucchini in there, it's got too much sugar, fat, and white flour in them to be thinkin' the veggies in there will make them "good for you". It is a good excuse to make cupcakes though, when you have alot of zucchini, lol.

Reviewed on Aug. 12, 2008 by Pattyn

I made these cupcakes due to the over abundant supply of zucchini we have in our garden and they were absolutely delicious! I brought them to work and EVERYONE raved about them. The carmel frosting really added that special touch. I would definitely make them again.

Reviewed on Aug. 09, 2008 by Monarchsmomma

I like to make these cupcakes with only half of the frosting. They are pretty sweet with the whole amount. I have also served them without the frosting.

Reviewed on Aug. 07, 2008 by mdv6253

This recipe yielded surprised comments from those friends who tried it to find it contained zucchini. Next time I make it I will add raisins and/or nuts and use a cream cheese frosting to take away some of the sweetness. Very good!!

Reviewed on Aug. 07, 2008 by norsen9390

My 4 year old helped me make these so she could take a 'treat' to daycare! They were a big hit!! They never knew that they were eating their vegetables! Great recipe!

Reviewed on Aug. 05, 2008 by trudy turcotte

With the abundance of zucchini in our garden it made sense to try this recipe and am I glad I did!!!!

I took the cupcake to work and everyone RAVED about them!! The ones I left at home the kids ate up and wanted more! I did not frost my cupcakes and no one noticed!!

I actually shred my zucchini and vacuum seal it in 1 cup bags then have it in my freezer when I want the taste of summer in the middle of the winter!

Thanks for sharing the recipe it is awesome!

Reviewed on Aug. 05, 2008 by kazylady

Eveyone loved these especially the grandkids said tasted like reeses peanut butter cups.

Reviewed on Aug. 04, 2008 by oneofnine

Wow are these good! My husband who does not really like zucchini really loves these cupcakes.

Reviewed on Jul. 29, 2008 by brendabrown

I love the peel left on. If you pick them before any large seeds form and then shred them in the food processor, you will never be able to tell there are seeds or peels except for the pretty green flecks in the finished product. Besides, the peel has most of the nutrition.

Reviewed on Jul. 29, 2008 by jetluvs2cook

it is whatever you prefer. my dh doesn't like the peeling so i always peel and seed it for my recipes. i like it myself and will eat it with the peel and the seeds. if you have picky eaters its best to go ahead and peel it.

Reviewed on Jul. 29, 2008 by Sharbogast

I'm not use to baking with zucchini so I have to ask, do you peel it before you shred it, or leave the peeling on? Thank you for your time.

Reviewed on Jul. 29, 2008 by AuntieRachel

Hi Wesley, I encountered a similar problem. Try cooling your sugar/butter mixture a bit more and that should help. IN fact I could cool it down to less than tepid: like a baby's bottle.

Reviewed on Jul. 28, 2008 by Wesley Chapel Terry

Substituted cucumber for zucchini-works well/substituted 2/3 c Splenda Blend for sugar/not a moist cupcake/frosting required 3+ c confectioners sugar for spreading consistency-anything less would create glaze consistency

Reviewed on Jul. 28, 2008 by ansilver

Reviewed on Mar. 09, 2008 by donnadmo