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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 LaPierre, Greensboro Bend, Vermont
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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
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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!
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