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Zucchini Cupcakes Recipe
Zucchini Cupcakes Recipe photo by Taste of Home

Zucchini Cupcakes Recipe

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5 221
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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
   (251)
RATING DISTRIBUTION
5 Star
 (208)
4 Star
 (38)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 10, 2015

"What can I substitute for the orange juice."

MY REVIEW
Reviewed Jun. 8, 2015

"Yummy! Very easy too!"

MY REVIEW
Reviewed Jun. 6, 2015

"These zucchini cupcakes were a hit! I took them to a potluck and they were gone in minutes! I added 4 oz. of cream cheese to the batter because my frosting didn't whip up like I would have liked! These are definitely worth trying!"

MY REVIEW
Reviewed May. 23, 2015

"Really yummy cupcakes. I would make these again. I liked the flavor of the frosting, but it didn't set up very well. Maybe it was soft because my butter wasn't cold enough? The cupcakes are delicious without frosting."

MY REVIEW
Reviewed Mar. 24, 2015

"Very tasty moist cupcakes. The caramel icing is out of this world with the spice cupcakes. I will definately make these again when I have an abundance of zucchini!"

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