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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
   (230)
RATING DISTRIBUTION
5 Star
 (193)
4 Star
 (32)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 19, 2014

Holy Cow!!! These are amazing!!!! So good.

MY REVIEW
Reviewed Jun. 5, 2014

De

MY REVIEW
Reviewed Jan. 16, 2014

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..)

MY REVIEW
Reviewed Jan. 3, 2014

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.

MY REVIEW
Reviewed Nov. 9, 2013

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!

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