Zucchini Cupcakes

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 percent milk
  • 1 teaspoon vanilla extract
  • 1 1/2 to 2 cups confectioners’ sugar

Directions:

  1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract.
  2. Combine dry ingredients; gradually add to egg mixture and mix well.
  3. Stir in zucchini.
  4. Fill paper-lined muffin cups two-thirds full.
  5. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes before removing to a wire rack.
  7. For frosting, combine the brown sugar, butter and milk in a saucepan.
  8. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  9. Remove from the heat; stir in vanilla.
  10. Cool to lukewarm. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency.
  11. Frost cupcakes.

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