Zucchini Cupcakes Recipe
Zucchini Cupcakes Recipe photo by Taste of Home

Zucchini Cupcakes Recipe

Read Reviews
5 232 261
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
Contest Winning Test Kitchen Approved
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
(261)
RATING DISTRIBUTION
5 Star
 (218)
4 Star
 (38)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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!!!"

MY REVIEW
Reviewed Dec. 28, 2015

"Made it in a 9x13 and came out great. Hard to beat spiced cake and caramel frosting. This will definitely be made again"

MY REVIEW
Reviewed Sep. 20, 2015 Edited Feb. 16, 2016

"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!"

MY REVIEW
Reviewed Sep. 8, 2015

"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!!"

Loading Image