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Zucchini Cupcakes

Name: Zucchini Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: about 1-1/2 dozen.
Ingredients: 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; 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

244 reviews

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 20 min. + cooling

Makes

about 1-1/2 dozen

Updated: Aug. 07, 2022

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

Zucchini Cupcakes Recipe photo by Taste of Home

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Ingredients

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
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

Directions

Preheat oven to 350°. Beat together 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.

Zucchini Cupcakes

Ingredients

Directions

Nutrition Facts

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