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Zucchini Cupcakes Recipe
Zucchini Cupcakes Recipe photo by Taste of Home

Zucchini Cupcakes Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:18-24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 18-24 servings

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

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.

Directions

  1. 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.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
  3. 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.
  4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
Originally published as Zucchini Cupcakes in Taste of Home August/September 1997, p25

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.

Reviews for Zucchini Cupcakes

AVERAGE RATING
   (247)
RATING DISTRIBUTION
5 Star
 (206)
4 Star
 (36)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 8, 2014

"Very moist! My family loved them. I didn't frost the cupcakes and we ate them as muffins with soup. Definitely making them again. They freeze well too."

MY REVIEW
Reviewed Oct. 10, 2014

"Super yummy! I love these cupcakes, and the frosting is delicious. New favorite cupcake recipe."

MY REVIEW
Reviewed Sep. 22, 2014

"Wonderful! Moist and delightful. Unfortunately I was out of almond extract so I had to use vanilla. Next time I'll definitely use almond; I'll also reduce the cloves to 1/4 teaspoon as they're a bit overpowering for my taste. I'm sure I'll be baking these again. The caramel frosting is delicious and plentiful!"

MY REVIEW
Reviewed Sep. 13, 2014

"This recipe is fantastic. This is one of the children's favorite after school snacks. I have made it as a birthday cake as well. Also, if you are trying to cut calories I would have to say it's great without the frosting too!"

MY REVIEW
Reviewed Sep. 2, 2014

"Delicious !!"

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