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Zucchini Cupcakes Recipe
Zucchini Cupcakes Recipe photo by Taste of Home

Zucchini Cupcakes Recipe

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5 230
Publisher Photo
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
   (205)
RATING DISTRIBUTION
5 Star
 (173)
4 Star
 (28)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 28, 2015

"Made it in a 9x13 and came out great. Hard to beat spiced cake and caramel frosting. This will definitely be made again"

MY REVIEW
Reviewed Sep. 20, 2015

"These were very tasty and moist. It took 16 min for 18 cupcakes. I found them too sweet so I will cut down the sugar next time. I omitted the cloves because my family doesn't like them. By the time I finished them it was late so I didn't get to make the icing. They are delicious even without the frosting!"

MY REVIEW
Reviewed Sep. 8, 2015

"What a great way to use zucchini!! The frosting is to die for-- and it's not even chocolate!! I double it and pile it on each cupcake! I can easily get 2 1/2 dozen from this recipe Then there's more room for frosting!!"

MY REVIEW
Reviewed Aug. 31, 2015

"I made this recipe as written two times. I have also just made them with whole wheat flour. They are good either way. Frosting is delicious but not necessary."

MY REVIEW
Reviewed Aug. 29, 2015

"These are delicious. They are light textured and the frosting is easy. They are not too sweet, either, just right! I am so happy to have this recipe. Everyone who ate one thought they were just yummy! I will make again and again. Always need zucchini recipes. Thanks!"

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