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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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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
(269)
RATING DISTRIBUTION
5 Star
 (225)
4 Star
 (38)
3 Star
 (4)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
katrinia20
Reviewed Jul. 25, 2016

"Loved these cupcakes! Not overly sweet or heavy. Most of the sweetness comes from the frosting, and the cupcakes wouldn't be near as good without it."

MY REVIEW
sackkris
Reviewed Jul. 22, 2016

"Just made these following the recipe exactly. Very good! It is also a very good, not-too-sweet "muffin" without the frosting. Adding raisins would be an option. A "keeper" recipe!"

MY REVIEW
msvplinda
Reviewed Jul. 16, 2016

"Took these to our Bunco game night. They were a hit. I didn't have any orange juice or almond extract, so I used lemon juice and lemon extract and they were very good. Moist and flavorful. The frosting was just the needed touch of sweetness to the cupcake. Will definitely be making again"

MY REVIEW
Elaine
Reviewed Jul. 14, 2016

"I made these yesterday and they were fantastic! The frosting was amazing and really took it over the top."

MY REVIEW
g00dheavens
Reviewed Jul. 12, 2016

"These cupcakes were bland. The frosting too sweet. They taste more like muffins instead of cupcakes."

MY REVIEW
fuzzyshell
Reviewed Jul. 11, 2016

"I have made these numerous times and everyone loved them! The frosting is the so-called icing on the cake! Love these!"

MY REVIEW
KimberlyRL
Reviewed Jul. 10, 2016

"Delicious!!"

MY REVIEW
2124arizona
Reviewed Jun. 19, 2016

"I took these cupcakes to work and they didn't last long."

MY REVIEW
Eoneil
Reviewed May. 21, 2016

"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!"

MY REVIEW
knollbrookcook
Reviewed Apr. 8, 2016

"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!!!"

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