Zucchini Cupcakes
By: Virginia Lapierre, Greensboro Bend, Vermont - Contest winner on Taste of Home
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
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.
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.
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
Frosting:
1 cup packed brown sugar
½ cup butter, cubed
¼ cup 2% milk
1 tsp vanilla extract
1 ½ cups confectioners' sugar