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Zucchini Cupcakes

Zucchini Cupcakes
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling YIELD: about 1-1/2 dozen.


  • 3 large Nellie’s Free Range 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
  • 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


  • 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.

Nutrition Facts

1 cupcake: 327 calories, 12g fat (4g saturated fat), 45mg cholesterol, 305mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein.


Average Rating:
  • 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.

  • 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!

  • desn2004
    Jul 17, 2017

    These cupcakes are absolutely delicious! We always have so much zucchini in the summer, this is a keeper, I made the recipe as stated, just doubled it, and still feel like there aren't enough to go around. :)

  • salisuz
    Dec 3, 2016

    > I totally loved these cute cupcakes... but I turned them n2 holiday breads - I used the zucchini, crushed pineapple, raisins & either chopped walnuts or pecans (salted) - WOW - they were so good - I made 35 and all of them got sold at the Christmas craft festival this year! I will make these again... both as cupcakes and breads!

  • _nlfPA
    Oct 8, 2016

    Since we had many zucchini squash in our garden this year, I used some to try this recipe.

    I wasn't sorry I did, they are delicious!

  • maryannet
    Sep 24, 2016

    Great Frosting to use on other cupcakes and cakes

  • Karen1107
    Sep 18, 2016

    These cupcakes are excellent! Batter made 22 cupcakes instead of 1 1/2 doz. Only change I made was added 1/2 cup raisins to batter at end. I almost increased the frosting ingredients slightly.

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