Zucchini Cupcakes Recipe photo by Taste of Home
Zucchini Cupcakes
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: about 1-1/2 dozen.
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
Ingredients
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3 large eggs, room temperature
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1-1/3 cups sugar
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1/2 cup canola oil
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1/2 cup orange juice
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1 teaspoon almond extract
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2-1/2 cups all-purpose flour
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2 teaspoons ground cinnamon
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1/2 teaspoon ground cloves
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1-1/2 cups shredded zucchini
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FROSTING:
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1 cup packed brown sugar
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1/2 cup butter, cubed
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1/4 cup 2% milk
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1 teaspoon vanilla extract
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1-1/2 to 2 cups confectioners' sugar
Directions
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1.
Preheat oven to 350°. Beat together the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.
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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.
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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.
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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.
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