Zucchini Cupcakes Recipe
Zucchini Cupcakes Recipe photo by Taste of Home

Zucchini Cupcakes Recipe

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:18-24 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
   (244)
RATING DISTRIBUTION
5 Star
 (203)
4 Star
 (36)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 13, 2014

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!

MY REVIEW
Reviewed Sep. 2, 2014

Delicious !!

MY REVIEW
Reviewed Aug. 30, 2014

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.

MY REVIEW
Reviewed Aug. 29, 2014

These are awesome!!

MY REVIEW
Reviewed Aug. 27, 2014

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!

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