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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
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    about 1-1/2 dozen


  • 3 large eggs, room temperature
  • 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
  • 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


  • Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.
  • 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.
  • 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.
  • Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Nutrition Facts
1 cupcake: 327 calories, 12g fat (4g saturated fat), 45mg cholesterol, 305mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein.

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Average Rating:
  • horanmeg
    Sep 13, 2020

    Made in a 13x9 glass pan 30 min at 350. Powdered sugar not on ingredients list and didn't have any, so just put carmel sauce on top. Very yummy.

  • karisue305
    Jul 31, 2019

    I have been making these zucchini cupcakes since the recipe first came out in 1997, and it remains my favorite to this day. I make it exactly as written - it is perfect!

  • JGa2595176
    Jun 24, 2019

    I have an amazing zucchini muffin recipe that I have been using for decades. But I wanted to branch out. I was glad I did! I liked the almond extract and the caramel frosting is terrific. The texture is amazing too, a nice not too dense, but thick enough consistency. Cinnamon and cloves are just right and not overwhelming.

  • Gramma Amy
    Jan 19, 2019

    Really enjoy these cupcakes. The caramel frosting is such a great combination with the almond and spice flavor of the cake.

  • 1nana27
    Jul 31, 2018

    Great flavor. Made 23

  • adamscook
    May 14, 2018

    Very good!

  • Yvette
    May 13, 2018

    These cupcakes were great

  • allybillhorn
    Apr 9, 2018

    I made these last summer when zucchini was in adbundance. Did make one change - used lemon juice and zest instead of the orange juice. Lot of leftover frosting - but why am I complaining? Delicious.

  • sugarpie68
    Apr 3, 2018

    No comment left

  • Claudia
    Dec 23, 2017

    Made these for Christmas! I love these!!! The icing is super easy and comes right out of the pan without sticking to it at all. I put it in a ziplock bag and cut off the corner and wala! Perfect!