Show Subscription Form

Zucchini Cupcakes Recipe
Zucchini Cupcakes Recipe photo by Taste of Home

Zucchini Cupcakes Recipe

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


  • 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
  • 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.


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 30, 2014

We tried this recently as I have a surplus of zucchini. My boys loved them. I had no problem with the frosting as is, make sure you let it actually get down to lukewarm if you are having problems with the consistency. Setting it in a pan of cool water can speed the process. I baked mine for 20 min. for the first 12, then 18 the second as I found them a little dry.

Reviewed Aug. 29, 2014

These are awesome!!

Reviewed Aug. 27, 2014

Oh my! These are outstanding! I followed the recipe exactly, although for the frosting after cooking the brown sugar/butter mixture, I transferred to a small mixing bowl and placed in an ice and water sink bath while beating in the powdered sugar (used 1 1/2 cups). 18 cupcakes, fluffy caramel frosting. OH MY!

Reviewed Aug. 16, 2014

Theses cupcakes are awesome. I am always looking for ways to use zucchini and these hit the spot. The only change I made was that I didn't have almond extract so I used vanilla and I think they were just as good. I'm not a huge fan of almond extract anyway. The only other note is that the caramel frosting was more like a glaze. I added the 2 cups of 10x sugar and didn't want to add any more for fear it would be too sweet. Otherwise, this is a keeper!

Reviewed Aug. 16, 2014

I had prepared this recipe QUITE sometime back! I prepared it again! I have adjusted this recipe by adding 1 Tbsp. ground Navel orange and I also added 1/2 tsp. each of all-spice and

nutmeg to the other spices and dry ingredients listed in this recipe! I used 1 cup shredded zucchini with 1/2 cup unpeeled chopped tart apple, rather than 1-1/2 cups zucchini. For the icing, I'd used 3 cups confectioners' sugar-the 2 cups didn't make for a good spreading consistency! I'd also just melted the butter with the brown sugar-I didn't cube the butter.

I used evaporated milk and started with 1/4 cup milk, and gradually added UP TO 2 Tbsp.

more milk to achieve a desirable spreading consistency! I did have to stir the frosting with a mixing spoon to make the icing pliable and easier for me to spread. I also baked cupcakes 25 minutes to make sure that they were golden brown and really baked! Thank you,

Virginia LaPierre, for sharing your recipe with Taste of Home!

This recipe IS a wonderful way to use zucchini! delowenstein

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT