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Zucchini Cupcakes

 Zucchini Cupcakes
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
18-24 ServingsPrep: 20 min. Bake: 20 min. + cooling

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

Directions

  • 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.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 20-25 minutes or until toothpick inserted near the center comes out

2 of 2

Zucchini Cupcakes (continued)

Directions (continued)

  • clean. Cool for 10 minutes before removing to a wire rack.
  • 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.
  • Gradually beat in confectioners' sugar until frosting reaches
  • spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
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.