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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 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.
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!
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