Zucchini Cupcakes Recipe
- 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
- 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
- 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.
1 cupcake: 327 calories, 12g fat (4g saturated fat), 45mg cholesterol, 305mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein
Reviews for Zucchini Cupcakes
"I took these cupcakes to work and they didn't last long."
"My sis made these. I would have never made a zuchinni cupcake but I sure am glad she did. Now one of my favorites. The combination of flavors is perfect; the frosting is delicious!"
"Delicious. Yummy frosting. I have been making these for s few years now. As soon as zucchini appears in my garden, the cupcakes are never far behind!!!"
"Made it in a 9x13 and came out great. Hard to beat spiced cake and caramel frosting. This will definitely be made again"
"This is the second time I've made these. They are very tasty and moist. It took 16 min for 18 cupcakes. I used 1 cup sugar and I found them still a little too sweet. I omitted the cloves because my family doesn't like them. They are delicious even without the frosting!"
"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!!"
"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."
"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!"
"These are delicious! I didn't have orange juice so I substituted equal amount lemon juice and it worked well! The frosting is delicious!"
"Added applesauce for oil and orange extract for juice...awesome and nice and moist. The frosting is very good. Will make again!"
"These were so yummy! I used ground all spice, instead of ground cloves. Worked great!"
"I ate some of these. They were delicious!! She added about a 1/2 cup -3/4 cup of bluberries. Really good!!"
"What can I substitute for the orange juice."
"Yummy! Very easy too!"
"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!"
"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."
"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!"
"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."
"Super yummy! I love these cupcakes, and the frosting is delicious. New favorite cupcake recipe."
"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!"
"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!"
"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."
"These are awesome!!"
"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!"
"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!"
"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 andnutmeg 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"
"This is just excellent. I followed the recipe exactly, except I just had skim milk so added maybe 1 tsp of cream. When it was time to cool the frosting, I put my pot in an ice bath and cooled it that way, then kept the pot in the bath while beating in the powdered sugar. I maybe added 1 cup, and it almost was too stiff, unlike other reviewers' concerns that they could not get it to a proper spreading consistency. Thanks for the recipe .. I will definitely use it again. Oh, and it made 9 large cupcakes/muffins."
"What a great recipe. The cupcakes were moist and the icing was delicious."
"Delicious Cupcakes!!! Moist. Frosting is yummy!"
"They were good, I like cloves, but don't love them, if I did these might get 5 stars."
"Delicious, will be putting the frosting on a zucchini cake I am making"
"So so yummy! Cake was moist, and texture nice. The caramel frosting really adds to this recipe."
"Made this into a bundt cake, came out delicious! The orange juice makes it taste so good.Going to make into Zucchini bread, grandkids loved it!"
"Holy Cow!!! These are amazing!!!! So good."
"I didn't put on the frosting. They didn't need it, my husband thinks frosting is too sweet and I have to watch my sugar intake so a win-win all around. This will be the zuke muffin recipe I'll use from now on! Thanks! (Oh.. I did use only half of the amount of the spices.. our preference..)"
"This is by far the BEST cupcake recipe out there! The frosting is the crowning glory to this moist cake. Do not hesitate to make these, only be prepared for everyone to ask you for this recipe."
"this recipe came out yeaer ago, when my 21 year old son was in preschool. He loved these so much he wanted me to make them for his class on his birthday. Well, needless to say, a bunch preschoolers and the word zucchini did not go over too well. But he was delighted!"
"The caramel icing is great!"
"A great fall treat!"
"These cupcakes are yummilicious!! My dad who doesn't usually like caramel frosting, actually said they tasted good! I had a little trouble though...couldn't get the frosting to thicken. Thanks to your grandma for an amazing recipe!"
"very good and tasty cupcake"
"Oh man, these were SO yummy! I was surprised that even my picky granddaughter loved them (she ate two and was mad when we wouldn't let her have another). I used vanilla rather than almond extract."
"Oh man, these were SO yummy! I was surprised that even my picky granddaughter loved them (she ate two and was mad when we wouldn't let her have another). I used vanilla rather than almond extract."
"I am rating this recipe as a family treat every year zucchini is out of control in the garden. The family and work crowd loved it last year. The recipe passed out to all. This year though I am making mini cupcakes for the calorie conscious."
"I made these for a party at work, and they flew off the table! The creamy frosting adds just the right touch to a fabulous fall treat!"
"These cupcakes were a great hit at a recent get together! The caramel frosting combined with the cinnamon spice mixture in the cupcakes, make this a perfect fall treat!"
"Excellent!!! I doubled the recipe to make a sheet cake and a couple of variations to lighten up (hopefully) the recipe. I subbed half of the eggs for whites, half oil for apple sauce, reduced sugar and added more apple sauce. I didn't have orange juice so I added 1 Tablespoon of Lemon Juice per batch. Kids loved it... that's all I need to know."
"Made this recipe as written except used vanilla instead of almond extract in the cake part. So good! Moist & sweet. It made 2 dozen cupcakes. I didn't think there would be enough frosting but I only used half because it's so sweet. Very good caramel flavor. Cupcakes are good without frosting too."
"These cupcakes were absolutely wonderful!! One of the most delicious cupcakes I have ever had. The only negative I can say is that the frosting wasn't really stiff enough to frost with, so I just turned it into a glaze & dipped the cupcakes in it. Still came out awesome & will definitely make again."
"AWESOME...but the icing was extremely sweet."
"delicious!!! I used cream cheese frosting because it is a family favorite. GREAT CUPCAKES!!!"
"My whole family enjoyed this recipe they are great with and without the frosting."
"I love how versatile zucchini is!! These cupcakes are so moist and a great way to use up all those zucchini you have growing in the garden. Kids will love them too and a great way for picky eaters to more veggies. Karen Wise, Volunteer Field Editor"
"Wonderful recipe to use up zucchini. These moist cupcakes can be made by themselves like muffins but the icing is absolutely divine! Always well received whenever I make them. Have used the icing recipe on apple and pumpkin cake."
"So very good! They are much like a muffin until you put that HEAVENLY icing on them. WOW!"
"Such a good recipe! Love the spice flavors in it. I used ground allspice in place of the cloves and it is delicious! The caramel icing finishes it off perfectly!"
"Just made this on the request of my son-in-law after I posted them on Facebook. They are very good. I used allspice instead of cloves because I didn't have cloves and they were rather pricey in the store. I also made 12 cupcakes and put the rest in a loaf pan because I only had one cupcake tin. The loaf was good, too, though a little small. I will definitely be making these as an alternative to cupcakes. Would be good for breakfast or a midday snack if you left the frosting off. The frosting was also very good and easy to make."
"only made the muffins, without the icing as I don't like caramel... but nice and light and moist. A good recipe to exchange the zucchini for carrots, but my zucchini was ripe, the carrots aren't yet. Next time!"
"I HAVE MADE THIS RECIPE MANY TIMES, IT IS DELICIOUS! VERY MOIST & ICING IS WONDERFUL, ADDS SO MUCH FLAVOR TO THE VERY MOISE CUPCAKE. I ALWAYS HAVE AN ABUNDANCE OF ZUCCHINI.YOU CANNOT GO WRONG WITH THIS RECIPE. THANK-YOU"
"The frosting is heavenly!!! Great way to sneak veggies into the kids."
"I made these gluten free and sugar free, still very good!"
"This was a great hit as treats my son's birthday party"
"This was a great hit as treats my son's birthday party!"
"I seriously think these are THE BEST things that I have ever eaten! The cupcakes were so moist and yummy and the frosting... OH WOW!! Delicious :) If you leave them unfrosted, they are more like a muffin and are still very good. But really, though, you want the frosting!"
"Made this tonight! GREAT flavors, they blended so well! Thanks so much! These are so moist and delicious!"
"This cupcake is so moist and delicious....I had to play with the frosting a bit to get it to the right consistency but the flavor is out of this world.."
"This is a great way to use zucchini from the garden. The last time I made them I substituted 1/4 c. of the oil with Lemon Olive Oil and added the zest of one lemon. Plus added about 1/2 c. soft cream cheese to the frosting. They disappeared. Yum!"
"These are probably the best cupcakes I have ever tasted! I have made them a lot over the last couple of years and always get rave reviews. The last time I made them, I did not have any orange juice but I did have apple juice so I used that instead. They were actually better which I did not think was possible. The apple juice changed the texture and they were much more moist and smooth. I dip the top of the cupcakes in the frosting when it is still warm and it makes a nice smooth finish as I do not like as much frosting as it shows in the picture. I also make these gluten free for my daughter and substitute gluten free flour and I can't tell the difference. I freeze these for her and they are wonderful even months later out of the freezer."
"amazingly yummy!! the frosting was so good and the cupcakes were super moist. the family LOVED them:) def make again"
"Loved the frosting! Cupcakes were a little dry and I only baked them 20 min. Would try 15 next time."
"So easy & so moist!! Everybody loved them!!"
"I love this recipe - great use for all the zucchini in the garden! I am lucky to live in an area with an Olive Festival, so I have Meyer Lemon Olive Oil. Substituted 1/4 c. of that for part of the Canola Oil and added the zest of a lemon. Super fragrant and a great added touch!"
"The caramel frosting is absolutely outstanding. The cupcakes themselves, however, were just okay, and really tasted more like a muffin than a cupcake. I have a chocolate cake with caramel frosting recipe that is really good, and I'd make that in cupcake liners before I'd ever make this again."
"Moist & Delicious!"
"Great Cupcakes! 5 Stars!"
"Huge hit! Everyone loved mine - which I did modify a bit. I didn't have OJ so used lemonade. I figured it was citrusy and would add the needed tang. But I didn't think that cloves would work well with the lemon so I skipped that and, for the same reason, used vanilla extract instead of almond. These were light and airy, a good cake texture. The icing was fabulous, a new family favorite. Let your caramel mixture cool. Since I didn't have the time to wait, I cooled it in a ice bath. Wonderful recipe."
"Made this for a party we were having & everyone loved them! I changed them a little to make them gluten & dairy free by using dairy free margarine instead of butter & sorghum flour & xanthum gum instead of all-purpose flour. They turned out great & no one could tell that they were gluten free!"
"Very good. These were moist and not too sweet or too veggie. Delicious!"
"Very tasty, Since I have an abundance of zucchini , it was a perfect use for some.....Frosting was great also.. A keeper for sure."
"very good but the frosting was a little tricky. kinda came out a little runny but not bad"
"Really delicious, probably the best cupcakes I've ever made. The frosting is perfect and a great recipe alone. It's a wonderful blend of a branny taste with a sweet one."
"These cupcakes are the best! My kids loved them which was the best part! But when I did the frosting it started to melt.....nest time Ill add more cofectioners suger!"
"I made these cupcakes on a whim for a pot-luck picnic. They were delicious and I had many requests for this recipe."
"These were delicious. Granted, my frosting looked nothing like the picture (not as fluffy), but the taste of both the cupcakes and the frosting was outstanding. This won rave reviews with my family, the neighbor kids, and my coworkers (I made a dozen cupcakes for home and then used the rest of the batter to make a small cake that I took to work). Everyone loved the frosting and I had a bunch left over, so I used it on some gluten-free apple muffins I'd made for my daughter (since she couldn't eat these). Would definitely make these again and am going to experiment with a GF version and with using more zucchini.My husband tried to get me to agree that he could have as many as he wanted since "they contain veggies!" Hahah."
"Do these come out moist if made in 9 x 13 pan instead of cupcakes?"
"They were amazing!! I used zucchini fresh from the farmers market. My kids loved them and we shared them with the grandparents!"
"I was a little dissapointed. Cupcakes turned out on the dry side. Perhaps the bake time should be reduced. Will not make again. I will stick to my no fail zucchini bread."
"Amazing! Frosting was very sweet, I added the entire 2 C of powdered sugar and I wish I would have added a little less. But these were fantastic!"
"The recipe made 24 so I shared them with my parents and some of their neighbors at a senior complex. Everyone loved them, frosted or unfrosted! Great zucchini recipe!!"
"AWESOME! Smells delicious and tastes even better."
"I received free over grown yellow squash, so I substituted them for the zucchini. It was delicious."
"I forgot to add for the frosting: After the milk/brown sugar cooks, remove from heat and add the vanilla. Cool."
"I like this recipe, but would substitute vanilla for the almond extract, as I think it would overpower the more earthy cinnamon and cloves. Also, I would suggest adding chopped nuts to the batter--walnuts or pecans--maybe a 1/2 cup, depending on your preference.Also, for the frosting, I think you would run into problems adding the melted butter, brown sugar and milk with the confectioners sugar (as a preference, I would subsitute skim milk for the 2%). I would do the icing a bit differently. Warm the milk and brown sugar on the stove until the sugar dissolves. Soften butter slightly in the microwave, then place in a stand mixer and mix until smooth. Add confectioners sugar and mix. Add cooled brown sugar/milk mixture to the above and mix until the frosting is combined. Add additional confectioners sugar to achieve a spreadable consistency for frosting."
"These cupcakes were amazing and we all loved the caramel frosting too! This will be my 'go to' recipe for zucchini from now on."
"I used applesauce rather than oil. Next time I make them I will use half oil/half applesauce to remedy their dryness at the edges. They stuck to the baking papers."
"RAVE reviews from everyone!!! Do NOT skip the frosting,.. that makes it! And the bonus is that now I can make my own caramel (without the high fructose corn sryup that all store bought has)! Excellent, I changed things a bit - a bit more spices, less salt, 2.5 cups of zucchini and I also replace some of the wheat flour with oat flour for a more "healty" benefit,.. result, it was more moist with extra cup of zucchini and also healthier. Incredible!!!"
"Delicious! I put chopped walnuts on top of the frosting."
"great recipe, made these for party,there were none left"
"One word: Phenomenal!"
"The better one that I eat!"
"These were fabulous! The icing is so tasty, but very sweet. I did have to add extra powdered sugar to get the right consistency. The next time that I make these I am going to try adding cream cheese to the frosting. I think the cupcakes were better the second day as the favors had time to meld."
"Wow! I made the recipe as directed. (I did put the icing saucepan in a bowl of ice water when I was beating the icing so it chilled faster.)The cupcake is very delicately spiced, and the caramel icing is sooo yummy! Fortunately I prepared them to share with friends - otherwise I think my family would have wiped out the whole batch on their own!"
"Great alternative cupcake. Family thought they tasted like pumpkin pie in a cupcake wrapper."
"i made these today my husband and son said these are execelent they we easy to make i added about 1\2 cup more zucchini cooked only for about 12 min the frosting is really good but hard time getting it the consistancy i wanted but u should try them they're greatttttt u wont be disappointed"
"Mouth watering! Everyone I made these for loves them!"
"These cupcakes were so good! My family loved them. I made them in the morning, and they were a nice snack for breakfast. I would definitely make these a lot!"
"Great way to use zuchinni from my garden!"
"<p>I made these for the women I worked with and they love them even the younger girls loved them they could notbelieve the cupcakes had good for you Zucchini in them! One lady said she didn't like Zucchini but she loved the cupcakes, and wanted the recipe!</p>"
"Turned out great! The frosting turned out more like an icing for me, either way it was delicious, had a maple taste to it."
"After an abundant supply of zucchini I made these cupcakes several times this summer. Some went to work and many stayed home. I got rave reviews for these and even several requests for the recipe. As a TOH field editor I would highly recommend this recipe. It is an exceptionally easy recipe to make, the cupcakes were delicious and the icing was good also. If you wish to speed the icing process up a bit you can place the cooked part in ice and use an electric mixer. This way you can get to the finished product sooner. I froze several packets of zucchini premeasured just to make these in the winter. Try these you won't be dissapointed."
"This recipe is awesome!"
"With the frosting it is definitely a "dessert." Without it, you could call it dessert or a muffin, depending upon your individual taste. Although I love chocolate chips in zucchini cake/bread as much as "the next person," it really is refreshing to have this one sweetened by the caramel icing. It's an original and a flavor combination that works for me."
"I just love these about as much or more than pear muffins."
"Everyone that I shared the muffins with loved them! The recipe is now in my recipe box!"
"I made "mini" cupcakes for my husband to take to work; half frosted the other half plain. I ate one of each and they were moist and delectable. My husband thought I was crazy and said no one is going to eat zucchini cupcakes. They were gone by the end of the day and two weeks later, he came home with a special request to send in more!!!"
"Very good but the icing makes this cupcake complete."
"I made this recipe recently. For the cupcake I followed the recipe exactly"
"This is a very easy recipe to make. The texture of the cupcakes are firm, almost like a sponge cake. They have just the right amount of flavor. I could not pick up on the orange juice flavor in the cupcakes. I followed this recipe exactly, however if you are not a fan of cloves you could easily leave them out and not ruin the flavor. I would suggest if using frozen zucchini to let it thaw in a strainer first.The caramel frosting was very easy to prepare and flavorful. I used a bag to pipe it on. I also helped cool it down by continuously beating with my mixer in a bowl of ice, this way I could add the powdered sugar faster and the frosting became a nice texture quicker. Very good, made a double batch the first time, would definitely make again."
"These were heavenly but next time I am doubling the caramel sauce and saving half to drizzle over the frosting it was sooo good!"
"I absolutely loved these you would never guess they have zucchini in them very good, even the icing is delicious"
"I like trying new things and my Mother was talking about making zucchini bread which I don't believe I have ever eaten, but for some reason sounded good. I came across this recipe. I LOVE carmel so the idea of a carmel frosting on top sealed the deal. I just completed baking and frosting my cupcakes. They are pretty good. Like a spice cake as one review said. They weren't as moist as I had imagined from the reviews. I think I will make them bigger next time. I don't believe I made them big enough for the moistness. The carmel frosting is DEFINITELY worth the time and effort it takes to make it. I know I will use it on cakes and other things. It is DELICIOUS! I put the left over frosting in the fridge to put on brownies or something later. Or just eat like carmel. Thank you for the healthy alternative to normal cupcakes. We will see what my coworkers think of it tomorrow when I take it to work."
"Absolutely fantastic like everyone said. I expected nothing less. I too, like others, cut down the sugar and they were still fantastic. Could probably cut even more as icing makes up the sweetness. These tasted fantastic even without icing."
"I made these cupcakes with my granddaughter and they were delicious. She carefully spooned the flour into the measuring cups without packing...and mixed together dry ingredients just until flour was blended. Her cupcakes were soooo tender.Quite by mistake we ended up making 'maple bar icing' instead of frosting by adding two sticks butter, instead of one, and some additional confectioner sugar so icing could be swirled around on top of cupcakes. My oh my, was it ever delicious!!! Will try the frosting recipe next time, but will be keeping the 'Maple bar icing' for this cupcake as well. Excellent treat for all ages."
"These are amazing! No one is ever going to know that I am using up my zucchini this way!! They are so moist and yummy!"
"Very good. Frosting was very sweet, but that can EASILY be solved by not putting as much on. How could you complain?! Nice spice. I can imagine how they would make good gluten free too!"
"These were great, not oily like most zucchini recipes. For my cooking class, we used a giant zucchini, and scooped out the seeds. We also cut the amount of cloves to 1/4 teaspoon and doubled the recipe which yielded 45 delicious cupcakes. Don't skip the frosting -- it was almost like fudge --yum!!"
"This was a great recipe - very tasty cupcake - a bit like a spice cake and the frosting went so well with it. Caution, the frosting is very sweet, but it frosting!"
"These are delicious! My frosting did not come out fluffy as shown, but then my mixer broke before I was done. Very moist. Cake and frosting are a great compliment to each other."
"These cupcakes are moist and have a great deal of flavor. I also sometimes substitute cream cheese frosting for the caramel frosting. Still is a big hit for any event."
"Wow! These cupcakes are great; the icing certainly sets these cupcakes apart from the many other recipes available. We made some to share with neighbors and they also enjoyed them much."
"These are so good. It's such a nice alternative to zucchini bread and my kids love them!!!"
"I used rice flour instead to make gluten free and everyone loved them!"
"I brought these to work and they were a hit! Many of my coworkers were suprised that they were zucchini cupcakes. A couple of people thought that the frosting was a little too sweet so next time I will try the suggestions listed here. Wonderful recipe!"
"I found that 2/3rd full was a little to much, next time I'll use less. Tastes like spice cake, very moist and everyone loved them."
"Just made these cupcakes! What a great recipe! So moist and a great way to use up that zucchini!"
"I am a vegan so don't use eggs, butter or dairy milk when cooking. I substituted 3 Tbls of water + 1 Tbls of ground flaxeed for each egg used. Like other reviewers, I also substituted applesauce for the oil. and reduced the cloves to 1/4 tsp. As for the frosting, I skipped the one presented here - although I could have used vegan butter substitute, soy milk and vegan cream cheese - and instead made a "streusel" topping using 1/4 C flour, 3 Tbls brown sugar, 1/4 tsp ground cinnamon, 1/4 tsp ground allspice (or you could also use pumpkin pie spice), 1 Tbls canola oil and 1 C coarsely chopped pecans, all mixed together and sprinkled on top of cupcakes before they went into the oven. Yum!"
"I've been making these since the original recipe came out in TOH. My kids grew up eating these almost every summer, and sometimes with frozen zucchini in the winter. A truly awesome way to use zucchini and enjoy a delicious treat, as well."
"I LOVE THESE CUPCAKES!!!!!!!! I have amde these many time & each time I get only good compiments & everyone askes for the recipe =D I also entered them in our local fair this year & got 1st Juges fav. best of class & best of show!!! My mom craves these cpucakes all the time ;) Highly recomend them!!!!"
"I have made this recipe again and again. I really think it's the frosting!"
"I made this recipe using sugar substitute (good hints on the Splenda site on how to bake with it) and added a half cup of ground flax for some added omegas. Moist, tasty and even without the decadent frosting, simply delicious. A real keeper. Thanks for this one."
"May I add...I scooped out all the zucchini seeds prior to shredding the zucs. Also, I put the shredded zuc in a colander for a while and pressed some of the excess juice out. I had maybe a tablespoon of liquid drain off the zucs."
"I followed the recipe to a "tee". These cupcakes were delicious. Texture was perfect. Icing is wonderful. Definitely a keeper!"
"I did not use the cloves and the recipe was fantastic without them!"
"Excellent recipe, the cupcakes went to my husbands work and they fought over them! Very moist and full of flavor! Thank you"
"I have been subscribing to Taste of Home since 1994, which is around the time that this recipe appeared as a contest winner. I have made it many times and it is fantastic! Some of the best cupcakes I have ever eaten."
"I made 2 batches of these for my husband to take to work. They were a huge hit. I kept some home with no icing on them because I can't have dairy, and they were really good with no icing too! If I were to change anything, I might use a touch less cloves. I think people that don't like the intensity of cloves won't like these much, so try them with less and you might find another way to use all those zucchini!"
"sounded good, but, sorry didn't care for it"
"Made these and boy did they get raves! The caramel frosting was fabulous as well."
"These were very good. Loved the spices and icing made it so good."
"OMG! Made for a bar-b-que.... ALL I HAVETO SAY IS EVERYONE WAS ASKING 4 THE RECIPE. THEY LASTED A WHOLE HR ON TABLE... FRIENDS WANTED MORE LOL I MADE 3 BATCHES FOR 30 PEOPLE .."
"I'm not a big zucchini fan but I loved these. My fiance and his kids really like zucchini so I thought I'd try it. I was really impressed and the caramel icing was very good. I definitely will make these again."
"such a good recipe.! really like the cake and the frosting!~"
"These cupcakes are delicious! Definitely a new family favorite."
"I made this recipe today and it was great! Everyone loved it, and it smells wonderful baking! The caramel icing just made it that much better!"
"We love these! Anyone I've made them for has asked me for the recipe. The frosting is to die for."
"I love these! I didn't have almond extract so I used vanilla instead in the actually batter they still turned out delicious!"
"Very delicious and moist!"
"I've been making these cupcakes for years from the original recipe printed in a ToH magazine from the '90s. They are outstanding! The cupcakes are moist and spicy. The frosting is wonderful! I do end up with more frosting than I need though."
"Very good recipe! The frosting is a little time consuming. Next time I will just use a quick cream cheese frosting to cut back on time a little."
"I have already written something about this recipe but I have to write again. Previously I used my mom's zucchini recipe and this frosting recipe. I decided to try this recipe just as it is written and they were incredible. I did not drain the zucchini either...and there was a lot of liquid too. This is how good they are...I first made them and accidentally added 1 third cup sugar instead of 1 and a third cup ( my bad handwriting). My 6 nephews and nieces ran in from outside and grabbed one even though I told them what I did. They were all gone in less then 5 minutes!!! I personally didn't care for them but they still raved about how good they were. I then made a second batch...to me it was much better:))"
"I have been making these for years. They are my daughters favorite. She especially loves the icing. They are so moist. Most of the time people wrinkle their nose when I tell them what are they then they are asking for the recipe as soon as they taste of them."
"The cupcakes were moist & were liked by the crew of volunteers at the food pantry. I did not like the frosting, much too sweet, so instead frosted them with cream cheese frosting."
"WOW, this is a great recipe, I did add nuts and raisins. I will make this again and again."
"Made the cupcakes for friends and it was a big hit. Great way to use up the extra zucchini in the garden. The almond extract makes it unique. It is also delicious with Philadelphia Cream Cheese frosting, although the maple is very good and easy to make. Cream Cheese gives it a different but excellent flavor also."
"This was a nice treat! The frosting is very sweet, but my family loved it. I think they tasted much better the second day as the flavors seemed to blend more, and the intensity of the frosting seemed to mellow a bit."
"Were easy to make, tasted great...quite moist. Did add some cream cheese to the original frosting."
"Absolutely loved these cupcakes. Loved the carmel frosting on the spicy cake."
"Not sure what everyone was so impressed with. I made these and they were really dry. Maybe I just didn't add enough Zucchini but still I had to smother my cupcake in creamcheese frosting to eat it. To be fair I did not try the caramel frosting."
"Very good cupcakes! Great spice flavor in the cupcake combines really well with the caramel frosting! My husband said it's THE best cupcake he's ever had! I made them exactly as written. It made exactly 24 perfect size cupcakes. Will definitely keep this recipe handy to use often!!"
"I've already made these 3 times. Took them to a family get together and they were a hit!! Really good and moist."
"I tried these cupcakes and gave them away. Everyone just loved them. I had to try one for myself since I was getting such great reviews. They are great. I most definitly will make them again. But keep more than one for myself."
"Mine were a bit dry, even though I didn't drain my zucchini. Good flavor, great frosting. Leave the frosting get to room temp before adding confectioner's sugar and you won't have any problems with the consistency."
"i made these for a sale at work they loved them rondha sullivan"
"This recipe was easy to make and delicious!!"
"These were wonderful muffins. The frosting was the icing on the cake! Great recipe!"
"These were gone in a flash. We did opt for a cream cheese frosting. A nice light texture, not too sweet, but YUMMY!"
"These were so delicious, espcially the frosting! People just raved about how delicious they were! I would definitely make it again."
"Great Cupcake! These cupcakes were super moist and delicious. The icing was a bit sweet but the caramel flavor was excellent . I will definitely make these cupcakes again. Everyone LOVED them"
"Yummy and semi-healthy! Even those who gave me a funny look when I told them what kind it was were happy they tried it. I am ready to make some more this weekend!"
"I made the cupcakes for a potluck and was more than pleased with the flavor. All those that tried them, loved them."
"They were delicious!! I'll definitely make them again... I didn't make the frosting though,, maybe next time,,but instead I put on my favorite which is Cream Cheese Frosting..."
"Delish!. I had to use extra powdered sugar to get the frosting a little thicker, but it was a fantastic flavor! Will def.make again!"
"Easy to make. Frosting took a while because of letting it cool, but well worth the effort!"
"I made 24 mini muffins and 12 regular muffins with this recipe......delicious! I didn't peel or drain the zucchini and used half green and half yellow zucchini. Men especially loved the frosting."
"I make these every summer and we all love them!"
"Great recipe. Very easy to make and everyone enjoyed them"
"OMG these are wonderful I made them yesterday and another batch today. The icing is really good and I also did some with a Cream Cheese icing. And they even taste just as good with no icing."
"My frosting did not turn out like the picture but the cupcakes were great. I love the OJ and extract in them!"
"Absolutely scrumptious! I am with the reviewer Sillygirl- I do not peel or seed my zucchini or squeeze out moisture. I used a smallish tender zucchini. The cupcakes turned out beautifully. I wasnt sure about the frosting either, although it turned out ok and tasted Outrageously fabulous- next time I will add cream cheese and more confectioners sugar to make the frosting more fluffy but still have that fabulous carmel taste! The flavors are the best! Great recipe find! Thanks- Loved it!"
"Came across this recipe about 10 years ago in Taste of Home - LOVE it. I even grate & freeze just the amount of zucchini I need & use it all through the year. YUMMY!"
"Very delicious, but for me I'd cut the cloves by half or leave them out and use applesauce instead of oil. My family enjoyed the smell of these as they were cooking just as much as when they got to eat them!!! Will definitly use the frosting on other breads, YUMMY!"
"Delicious! Love the frosting!"
"Sooooooo delicious!!! Can't wait to make them for my grandchildren and Agape Celebration at church. Great even without the frosting."
"I have made these for years and my kids gobble them up! I never drain the zucchini and they always come out moist and perfect."
"followed another's advice and cut the sugar to 1 cup, replaced a little over half the oil with applesauce. Baked in bread loaf pans, one with walnut pieces, another with blueberries at 375 for 45 min. Cut the frosting recipe in half, and added more milk to make a glaze. Yummy!"
"Firstly, I never peel or seed my zucchini. My mom's recipe for the cupcakes are similar so i just used hers. I made the frosting and it was more like a glaze..should i cool it completely before adding conf. sugar? Instead of putting it in when it's lukewarm? It definately did not look like the picture. I then added a pack of cream cheese and more conf. sugar and it turned out fabulous!!"
"When I make zucchini cupcakes I do not drain the Zucchini but throw in some whole bran till right consistency.Added fiber and health benefits, the kids love them."
"This is a very good recipe; thanks!*Yes, drain the zucchini.*"
"These spicy cupcake are awesome!This will be made over and over!"
"These cupcakes are great! I reduced the sugar in the cakes to 1 cup, and they were still plenty sweet enough."
"These are absolutely wonderful!!!"
"Question... Do you have to drain the zucchini to release the moisture?"
"Made these cupcakes for our family gathering. They were a HUGE hit! Love, love, love them."
"Between having a crazy amount of zucchini to use and it being a lovely cool day, my friend and I wound up at this webpage and we just gotta say -- DELICIOUS. The spice and caramel combination is just awesome."
"Really good. I used apple juice instead of orange and cream cheese icing. Worth making again."
"This is our new favorite zucchini recipe. The frosting is just like my mother in law's Danish fudge."
"I love feeding my grandkids healthy desserts. They truly devoured these. The first time I made them they were very dense. I set the grated zucchini in a colander to drain before I made them the next time and they were perfect."
"These are a favorite with my kids. They love them!"
"My favorite of all my zucchini recipes!"
"re: zucchini cupcakes---these are so moist and full of flavor--if you don't want to frost em just have them with cool whip!!"
"Best cupcakes I ever made. Great cake & great frosting. They compliment each other so well."
"GREAT cupcake the frosting was yummy!"
"I baked in a 9x13 pan for 31 min., substituted milk for OJ and omitted cloves. Great! Use 1 1/2 c. powd. sugar for frosting, otherwise it's too stiff to spread"
"Very Yummy, and the frosting is Fabu!"
"They are good, but even though there is zucchini in there, it's got too much sugar, fat, and white flour in them to be thinkin' the veggies in there will make them "good for you". It is a good excuse to make cupcakes though, when you have alot of zucchini, lol."
"I made these cupcakes due to the over abundant supply of zucchini we have in our garden and they were absolutely delicious! I brought them to work and EVERYONE raved about them. The carmel frosting really added that special touch. I would definitely make them again."
"I like to make these cupcakes with only half of the frosting. They are pretty sweet with the whole amount. I have also served them without the frosting."
"This recipe yielded surprised comments from those friends who tried it to find it contained zucchini. Next time I make it I will add raisins and/or nuts and use a cream cheese frosting to take away some of the sweetness. Very good!!"
"My 4 year old helped me make these so she could take a 'treat' to daycare! They were a big hit!! They never knew that they were eating their vegetables! Great recipe!"
"With the abundance of zucchini in our garden it made sense to try this recipe and am I glad I did!!!!I took the cupcake to work and everyone RAVED about them!! The ones I left at home the kids ate up and wanted more! I did not frost my cupcakes and no one noticed!!I actually shred my zucchini and vacuum seal it in 1 cup bags then have it in my freezer when I want the taste of summer in the middle of the winter!Thanks for sharing the recipe it is awesome!"
"Eveyone loved these especially the grandkids said tasted like reeses peanut butter cups."
"Wow are these good! My husband who does not really like zucchini really loves these cupcakes."
"I love the peel left on. If you pick them before any large seeds form and then shred them in the food processor, you will never be able to tell there are seeds or peels except for the pretty green flecks in the finished product. Besides, the peel has most of the nutrition."
"it is whatever you prefer. my dh doesn't like the peeling so i always peel and seed it for my recipes. i like it myself and will eat it with the peel and the seeds. if you have picky eaters its best to go ahead and peel it."
"I'm not use to baking with zucchini so I have to ask, do you peel it before you shred it, or leave the peeling on? Thank you for your time."
"Hi Wesley, I encountered a similar problem. Try cooling your sugar/butter mixture a bit more and that should help. IN fact I could cool it down to less than tepid: like a baby's bottle."
"Substituted cucumber for zucchini-works well/substituted 2/3 c Splenda Blend for sugar/not a moist cupcake/frosting required 3+ c confectioners sugar for spreading consistency-anything less would create glaze consistency"