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Zucchini Cupcakes Recipe
Zucchini Cupcakes Recipe photo by Taste of Home
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Zucchini Cupcakes Recipe

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5 252 281
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 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 18 servings

Ingredients

  • 3 large 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
  • 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 cupcake: 327 calories, 12g fat (4g saturated fat), 45mg cholesterol, 305mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein .

Directions

  1. Preheat oven to 350°. Beat first five ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.
  2. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack.
  3. For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm.
  4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: about 1-1/2 dozen.
Originally published as Zucchini Cupcakes in Taste of Home August/September 1997, p25


Reviews for Zucchini Cupcakes

AVERAGE RATING
(281)
RATING DISTRIBUTION
5 Star
 (235)
4 Star
 (40)
3 Star
 (4)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
maryannet 254563
Reviewed Sep. 24, 2016

"Great Frosting to use on other cupcakes and cakes"

MY REVIEW
Karen1107 254268
Reviewed Sep. 18, 2016

"These cupcakes are excellent! Batter made 22 cupcakes instead of 1 1/2 doz. Only change I made was added 1/2 cup raisins to batter at end. I almost increased the frosting ingredients slightly."

MY REVIEW
Angel182009 254042
Reviewed Sep. 12, 2016

"The icing was the best part of these!!! The cupcakes themselves were quite delicious but the icing definitely topped these off."

MY REVIEW
rllewis7 253991
Reviewed Sep. 12, 2016

"The zucchini cupcakes were very moist and flavorful. I usually see zucchini cake paired with cream cheese frosting, so I thought the caramel frosting was really unique, and delicious!"

MY REVIEW
rwippel 253741
Reviewed Sep. 5, 2016 Edited Sep. 8, 2016

"The zucchini muffins were okay; however it was some of the best icing I have ever tasted! The icing was beyond amazing!!!"

MY REVIEW
shannondobos 253354
Reviewed Aug. 29, 2016

"Awesome! I loved the taste and texture of the cake. The icing was very sweet, but still delicious! I had a lot of icing leftover, so I would halve the recipe for the icing next time. This is definitely a winner!"

MY REVIEW
ms11145 253194
Reviewed Aug. 26, 2016

"Love, love, love the frosting. I wouldn't necessarily consider this a cupcake, more like a quick bread; however, it is tasty. I love the orange juice in the batter."

MY REVIEW
cruisingail 253123
Reviewed Aug. 24, 2016

"just made these tonight and was very impressed. I didnt double the icing recipe but did increase it a bit.. It made enough to ice 1 1/2 dozen cupcakes and then some! Yes, the icing was to die for. I increased the shredded zucchini alittle cause I wanted more vegies in them. I will definitely be making these again!"

MY REVIEW
bicktasw 252937
Reviewed Aug. 20, 2016

"My neighbor across the street (Carolee) and I both just happened to make these cupcakes! Carolee followed the recipe exactly except she used yellow squash (instead of zucchini) and used 1 3/4 cups grated (instead of 1 1/2 cups) ... she also put toasted walnuts on top of some.

I made them a bit differently. I used vegetable oil (instead of canola), I used 2 cups of grated zucchini (instead of 1 1/2 cups) and I put the batter in a greased and floured 9X13 cake pan..... baked at 350 degrees F. for 25-30 minutes. I also added 1 teaspoon of cinnamon to the icing and, after icing the cake, topped it with 2/3 cup chopped and toasted walnuts.
Both versions were extremely tasty!! The cake is moist and not too sweet, like some zucchini cakes ...... the icing tops off the cake perfectly. My cake tasted almost like carrot cake .... probably from the extra cinnamon in the icing.
We will both be making this cake again!!! Five star rating for sure!"

MY REVIEW
mrsh318 252862
Reviewed Aug. 18, 2016

"These were fabulous. Loved the frosting, but cupcakes are fine without it too. Didn't have any almond extract so finely chopped about a 1/4 cup of almonds in it. Maybe that's why mine were great without the frosting too, almonds added a touch more flavor and a bit of crunch."

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