Zucchini Cupcakes

Name: Zucchini Cupcakes
Ingredients: 3 large eggs, room temperature; 1 ⅓ cups sugar; ½ cup canola oil; ½ cup orange juice; 1 tsp almond extract; 2 ½ cups all-purpose flour; 2 tsp ground cinnamon; 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; ½ tsp ground cloves; 1 ½ cups shredded zucchini; 1 cup packed brown sugar; ½ cup butter, cubed; ¼ cup 2% milk; 1 tsp vanilla extract; 1 ½ cups confectioners' sugar

Home / Recipes / Zucchini Cupcakes

By: Virginia Lapierre, Greensboro Bend, Vermont - Contest winner on Taste of Home

CategoryDesserts, Sweets

Yields1 Serving

3 large eggs, room temperature

1 ⅓ cups sugar

½ cup canola oil

½ cup orange juice

1 tsp almond extract

2 ½ cups all-purpose flour

2 tsp ground cinnamon

2 tsp baking powder

1 tsp baking soda

1 tsp salt

½ tsp ground cloves

1 ½ cups shredded zucchini

Frosting:

1 cup packed brown sugar

½ cup butter, cubed

¼ cup 2% milk

1 tsp vanilla extract

1 ½ cups confectioners' sugar

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.

Ingredients